Marnie opened one eye and looked at the clock. 5:45am. She groaned and turned it off, 5 whole minutes before it was set to start ringing. Beside her, Ed stirred. She rolled over onto her back and into his shoulder, looked into the one eye he had open and said, “I don’t know if I can handle going into work today.”
He was on his stomach, his arms shoved under the pillow. He shifted closer so his bare shoulder leaned up against hers and closed his eyes. “This week sucked.”
“Don’t say ‘sucked’,” she said automatically.
She snorted. “Right. Sorry.” She let out a sigh that shook the bed. “I think I need a mulligan.” Ed opened his eyes. With a grunt, he rolled over and pulled a piece of paper from beneath the mattress. They looked at it together. “Tiger’s next,” he said, pointing to the list of their children’s names. Beside each name was a few dates. “I think she’s good- no tests or anything at school today, no projects due.”
“Great.” Marnie let out a pitched yawn.
“What are you guys going to do?”
“Let’s see. She’s been yapping about Asia since she did that history paper. We’ll get Thai food for lunch downtown. It’s a good day for fried rice.”
“It’s always a good day for fried rice.”
“And then we’ll walk around Chinatown. I haven’t been there in ages. And then, you know, whatever we feel like.” She let out another sigh, this one happier than the first. “I feel better all ready. Think you can you help me with the extraction?”
“Sure.” Ed tucked the paper back under the mattress and wrapped an arm around her, thinking. “I’ll tell the kids she’s got a dentist appointment before school. And I’ll volunteer to take her but whoops, I’ve got that meeting by the school and the dentist is across town. So maybe you should get her and I’ll run the lunatics to the school.”
“Perfect.” Marnie lifted a hand and he gave her a high-five. “Perfect day.”
So the heat. The heat is happening. The dog basically feels the way I do which is “can we just… stop moving… altogether?” He’s become so immobilized, my furry grandpa of a beast, that it feels like he’s moving underwater. And it’s not even that hot out yet- by July, we’ll both be walking around with ice packs tied to our heads.
I’m slooooowly transitioning to “summer food town.” My body, as I’m sure yours is too, is starting to crave really crisp, cool tasting things. This afternoon I ate a salad without complaint. I know that won’t last (like Leslie Knope, I just cannot feign interest in salad) so I’m stocking up on dishes that satisfy my summer requirements (crisp, clean, flavorful and spicy) and this fried rice is perfect. Nicole can’t stop eating it and neither will you.
Thai Pineapple Fried Rice
Source: Cookie and Kate | Makes: 2-4 Servings | Print Recipe
2 Tablespoons of coconut oil or quality vegetable oil, divided
2 Eggs, beaten with a dash of salt
1 and ½ Cups of chopped fresh pineapple
1 Large red bell pepper, diced
½ Bunch of green onions, green and white parts, thinly sliced
2 Cloves of garlic, pressed or minced
½ Cup of chopped raw, unsalted cashews
2 Cups of cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 Tablespoon of reduced-sodium soy sauce
1 to 2 Teaspoons of chili garlic sauce or Sriracha
1 Small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnishing
1. Heat a large cast-iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon of oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to an empty bowl. Wipe out the pan of excess oil.
2. Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
3. Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
4. Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.
5. Add 1 tablespoon soy sauce and sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with Sriracha on the side.
Note: Cookie and Kate has fantastic notes on how to make this vegan and gluten free! She’s become one of my go-to sources since I’ve started cutting back on gluten and dairy for stomach reasons. Check it out.