Thai food happens to be one of my favorites and the men I live with are obsessed with anything noodle oriented. Sometimes I wonder why? Perhaps it was because I ate a ton of cantonese lo mein throughout each one of my pregnancies? This could be why my kids hand chopsticks easier than a fork.
Whatever the reason, I can incorporate noodles into almost everything and be happy. I have made pad thai for years and have really not been impressed with the recipes that I’ve tried. I decided that the best pad thai is the one that you don’t add 100 ingredients to…..this one has less than 20…. don’t get scared when you see the long list of stuff below. It’s basically the entire contents of my fridge and pantry. ha ha.
Simple is best. My version of this dish includes tofu and chicken. Feel free to go Pad Thai wild and add anything you wish. Line up the ingredients and let’s get our chopsticks ON.
1/2 pkg skinny rice stick noodles
2/3 cup chicken stock – low sodium
1/2 cup ketchup
1/4 cup fish sauce
2 tbsp granulated sugar
2 tbsp cornstarch
1 tsp grated lime rind
2 tbsp lime juice
1 tsp chili flakes
4 tsp vegetable oil
2 eggs, lightly beaten
1 lb boneless skinless chicken breasts, sliced
1 package firm tofu, cubed
4 carrots, thinly sliced
1 sweet red pepper, sliced
1 clove of garlic, minced
1 tbsp minced gingerroot
2 cups bean sprouts
1/4 cup chopped unsalted peanuts
Prepare rice noodles according to package directions, rinse in cold water and set aside.
In a small bowl, whisk together chicken stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and chili flakes; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken and tofu, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with peanuts and optional green onions.
Now seriously speaking….I have an addiction. To celebrating. Sounds a bit ridiculous, but people who know me will tell you, I’m obsessed.
So you bet your bottom dollar I was gonna be riding my sister, Mandy to put together the best damn party our mother would ever see, for turning 70.
Mandy is an intuitive one, who has an eye for bringing people’s passions to life.
Our Mom loves color, flowers and breakfast. So Mandy and I both knew a beautiful brunch with close family was a no brainer.
Mandy found the most perfect invitation on Minted and we were hooked. The palette, the whimsical flowers and the pop of gold. Too too good.
The Pinterest board was born and Mandy got to pinning. At the end of the day….she made the Pinterest board come to life.
So how does one do it? How do you put the pieces of a Pinterest board together? One would start like this…
The table. If your dining room table doesn’t work, rent one! Mandy found this rustic wood beauty online through a vendor who purchased these for his wedding and now rents them out. Genius!
Do yourself a favor and spring for a few inexpensive rentals. Chairs, plates and linen napkins. Add cutlery and glassware if you need to.
Bring the outside in! Look at the runner. The incredibly talented Becky of Blush & Bloom styled lush greenery and flowers to make the most stunning runner my eyes have ever seen. Becky offers flower styling classes in Toronto…wishing I could be there a bit more often to take them with her!
For brunch we called upon the talented Food Dudes to whip up a menu that was both delicious and beautiful. They were a pleasure to work with and brunch was off the charts.
To drink, Mandy made a simple strawberry syrup and added it to prosecco with a fresh strawberry to garnish.
Since nobody has an event without taking pictures any longer….a backdrop is a pretty fun way to create interaction at the party. We found this pretty pattern from Minted and customized the backdrop for our Mom.
What comes next? Dessert!
I’m SURE you’re aware of the NAKED CAKE trend that is happening. These days a bare bottom cake is all the rage.
Well Becky went right on over to our naked cake and added some stems to dress it up for the occasion, while we topped it with a glittery “seventy” from the All that Glitters Shop.
For the cupcakes our Aunt Debi of the Garden of Eatin’ worked with her friend Baked with Joy to design these hand painted cupcakes which styled perfectly into our Boobie’s vintage tea cups.
The party was perfection and Mom had the most wonderful time.
We owe a huge thank you to the vendors that we collaborated with on this party as well as a shout out to the team at Style Me Pretty Living who featured our party last week!
Scarlet O’Neill: Photographer
Woodstock Rentals: Wood Table
Blush & Bloom: Florist
The Food Dudes: Caterer
Baked with Joy: Cake & Cupcakes
All that Glitters Party Shop: Cake topper
Event Rental Group: Chair, Tabletop rentals
Why don’t you come over for a glass of wine before dinner….?
What does that mean? It means, cheese + wine. My favorite combo ON THE PLANET EARTH.
Now how many ways are there to put together a board of cheese? A LOT! So today we’re rounding it up for you…to make it super easy. You can do this is in less then 20 minutes flat…
* 2-3 types of cheese: soft, hard (cube it) and stinky
* Grapes and/or dried fruit and nuts
* A cured meat if you so desire
* Cheese knives, cocktail plates and napkins
Don’t forget the olives and I love serving crusty bread. I even like to add a little rosemary to the plate for the woodsy aroma and the fresh green pop that it gives to the board.
So what are you waiting for? Invite your friends over…we just made it so easy for you to do so!
Have you noticed how awesome all of the graphics on the website and inserts for Little Miss Party in a Box have been? For the past few months, we have been lucky enough to have the help of the lovely Maggie Antalek, who just recently graduated from Northeastern University with a BFA in Graphic Design. In addition to being an incredibly talented graphic designer, at just 22 years old, Maggie is also the founder and designer of Studdly Designs, a Boston-based jewelry company that she started back in April of 2013.
Maggie started out making jewelry while studying abroad in Florence, Italy in the spring of 2012. The business has since evolved to include not only bracelets, but necklaces and earrings. Maggie uses genuine leather and certified gemstones for all of her bracelets and necklaces, and every piece is hand made.
The amount of time and attention to detail that goes into each bracelet is truly impressive. She will even create custom pieces for you! She recently created a custom cuff for our friend Ilana of Mommy Shorts, which she posted to her @pinkinnyc Instagram account! How gorgeous is this bracelet?!
I know Maggie from Northeastern, and I have been been obsessed with her jewelry from the start. My Instagram feed is peppered with pics of me sporting my Studdly’s, and I wear something that Maggie has made almost every day. Here are a few examples:
I take them everywhere with me, London and Bonnaroo included:
I happen to have two more bracelets coming my way right now, and I am a little giddy about it.
If you don’t already, you should absolutely follow Studdly’s Instagram feed for gorgeous pictures of Maggie’s work. Take a gander at her shop on Etsy to see what she has available right now. You can also email Maggie at firstname.lastname@example.org if you’d like to place a custom order!
Get ready to be obsessed!