... I got jazz fingered by my coworker and roommate. At work. Stepping on the elevator with a bunch of my coworkers.
It was awkward.
#youneverknow
Friday, August 8, 2014
Thursday, August 7, 2014
Edamame Brought to You By the VML Chicago Office
What can you make with edamame? Juan asked after Day 3 of eating edamame for lunch. I gave a few suggestions and then tried to investigate. Well it turns out that you can almost make this recipe using stuff we have in our Chicago office!
I’ve annotated it to demonstrate. Will check back if it actually comes to fruition. Or perhaps try it out at your office and report back.
Rainbow Peanut Noodles
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: About 4-6 servings
Ingredients
- 12 ounces whole-wheat pasta (I used DeLallo whole-wheat linguine) - You could use the Ramen noodles instead
- 1 Tbsp. peanut oil (or olive oil)
- 1 red bell pepper, cored and julienned (thinly sliced)
- 1 yellow bell pepper, cored and julienned – you might have to bring your own peppers, can’t help you there.
- 1 large carrot, peeled and julienned – I saw some carrots in the second drawer
- 1 cup shredded red cabbage
- 1 cup shelled edamame – well obvi you have this
- topping: thinly-sliced scallions (green onions), toasted sesame seeds (sesame seeds you can dust off some sesame seeds from the frozen bagels from breakfast a few weeks ago) and chopped peanuts (I think there were a few peanuts left in the cupboard from the Peapod order)
- 1/2 cup creamy peanut butter – we should have this if Cloud didn’t eat it all
- 1/4 cup soy sauce - I think a saw a soy sauce packet mixed in with the taco bell sauces on the counter
- 3 Tbsp. water – just don’t use the bottle water in the drink fridge
- 2 Tbsp. honey – I think I saw some of that yesterday
- 2 Tbsp. rice vinegar
- 1 Tbsp. grated fresh ginger
- 2 tsp. sesame oil
- 1 clove garlic, peeled - ??
- (optional) 1 tsp. sriracha hot chili sauce, or more to taste – got it
Wednesday, August 6, 2014
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