Oasis

Day 55: Web

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Day 56: Love

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Day 57: Private Oasis

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Day 58: Surf

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La Mexico

Day 52: Tequila

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Day 53: Torch

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Day 54: Corona

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Viva

Day 50: Escuela

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Day 51: Sayulita Life 

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Pad Thai

Pad Thai Recipe:

Ingredients:

1 (1/2 lb) package rice noodles (we like the pad thai noodles)

Splash of seasoned rice vinegarImage

6 tablespoons fish sauce

4 tablespoons ketchup

2 tablespoons Worcestershire sauce

4 teaspoons chili-garlic sauce

4 tablespoons sugar

2 tablespoons peanut oil

8 garlic cloves

3-4 chicken breasts cut into bite sized chunks

1 teaspoon red paper flakes

2-3 eggs 

Green onions, cilantro, limes, and peanuts for toppings 

Directions:

1. Place rice noodles in a container with boiling hot water and cover for `10 minutes 

2. Cut chicken into 1″ cubes

3. Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauge, and sugar

4. Heat peanut oil in wok/large frying pan

5. Once the oil is hot, press the garlic and stir it in the hot oil, add the red pepper flakes 

6. Add chicken to the garlic and red pepper flakes

7. Remove the chicken

8. Beat the eggs and pour into cooled wok, stir until cooked through

9. Remove the eggs 
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10. Put drained rice noodles in the wok and add the splash of rice vinegar

11. Cover and cook noodles until soft, add water if needed to steam noodles

12. Add back in chicken and eggs

13. Add sauce mixture and stir it all together

14. Stir and toss until heated through 

15. Serve while hot and top with any toppings you want!

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Birthday

Day 42: Jump-N-Play

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Day 43: Growing up

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Day 44: 

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Day 45: Smash Cake

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Day 46:

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Day 47:

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Day 48:

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Day 49:

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Panang Chicken Curry

Panang Chicken Curry

IngredientsImage

3 skinless and boneless chicken breasts (cut into small cubes)

2 tablespoons peanut oil

1 green peppers cut into chunks/slices

3 – 4 tablespoons Thai Green Curry Paste (depends on how strong or spicy you want your curry)

1 cup coconut milk

2 teaspoons sugar

2 tablespoons fish sauce

1 teaspoon coriander (you can use ground coriander or whole coriander ground yourself)

1 teaspoon red cayenne pepper (or more if you like it spicy)

1/2 teaspoon cumin 

black pepper to taste 

Directions

Heat oil. Add curry paste and stir until aromatic. Add chicken meat and blend well with curry paste. Then, add the coconut milk and the seasoning. Add in green peppers. Lower heat to medium and let it simmer for 8 – 10 minutes. Serve hot with steamed white rice. 

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Gaze

Day 40: Glance

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Day 41: Adventure

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