“I’d kind of like fried chicken,” she said.
Since I had no time machine with which to go back 24 hours to put some chicken in buttermilk, any fried chicken I could offer would be second-best, and second-best would not do. We were on a late-evening train home; dinner needed to be quick, tasty, and more nutritious than a pint of ice cream and two spoons.
“What I’d really like is rice with Thai peanut sauce.”
She’d had the last of some Thai take-out for breakfast on Sunday and had really enjoyed it. “Okay, then,” I said.
Immediately she backpedaled, I guess thinking I was going to drive around looking for a Thai place that was still open–a fool’s errand in the suburbs on a Monday night.
“Well, that wouldn’t take 20 minutes,” I said, having sorted through what I imagined what other than peanut butter I might need. She asked what I meant. “It takes 20 minutes to make rice. I can come up with the sauce in less time than that.”
“You know how to make Thai peanut sauce?” she said, as if I’d been holding out on her all these years.
“No, but I can improvise. Find me a recipe.”
She Googled. We didn’t have the exact ingredient list of any of them, but I could get pretty close.
By the time she’d changed out of work clothes, rice was in one pot, oatmeal for future breakfasts was in another, the cherries I’d bought from a fruit cart were washed and draining in a colander, and the sauce was coming together in a big measuring cup.
The timer beeped. I turned off the stove, pitted a few of the cherries, and offered her the sauce to taste. It needed another few drops of hot sauce–easier to add more than to take some out!–and a little more lime. Easy adjustments to make. The rice was ready to fluff, bowl, sauce and serve.
Thai-ish Peanut Sauce
1/2 cup peanut butter
1 T hot water
2 t lime juice
1 t hot sauce (sriracha preferred, but if it’s 10:30 PM in the suburbs, Tabasco will do)
1 t powdered ginger (fresh would be better, but not that much better; use less if you have fresh)
1 t soy sauce
1 T cream (or, more authentically, coconut milk)
1/2 t honey
1/2 t parsley, chopped
Stir all together. Add a little more hot water if necessary to help thin and warm the sauce. Serve over rice or noodles, with vegetables or protein as desired, topped with a sprinkling of sesame seeds. Serves 2.
I had bowl of Rice Krispies, topped with a little granola and some wonderful pitted cherries. I liked the rice-and-sauce, but we didn’t have much rice–I’m sure I had forgotten to put it on the shopping list–and I wanted something a little lighter anyway.
That’s not true, in fact. We had plenty of rice, but most of it was brown. “It is a perfectly interesting grain,” she said of the brown variety, but it isn’t rice. “That’s funny,” I said, “when I have the white stuff, I think the same thing.” The case of White v. Brown may be taken up another day–or maybe it won’t. Perhaps, as in Creamy v. Crunchy, the Court will throw out the case and tell the participants that they must learn to coexist. If there is Thai Peanut Sauce, the peace will be easily won.
Still, after dropping her at the train this morning I swung by the market.
I tend to like variety in my rice. As often as not, I mix them in one pot, with about 1/2 cup white rice, 1/3 cup brown and a tablespoon or so of black or red ‘wild’ American ‘rice’, rather than just a cup of ‘rice’. Cook to suit the brown rice’s requirements.
Fun! I’ll give it a try.
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