Oy, what a morning. In an attempt to increase my fruit intake, I decided to do some baking. Scones, to be exact. Raspberry scones. (For those not in the know, fruit in the form of baked goods still equals fruit. And fruit is good for you!)
Only something went terribly wrong. I understand that when baking, it is paramount to follow a recipe precisely (not so when cooking), so, um… I did. Yet somehow I was left with a round pile of mush that after adding almost an additional 1/2 cup of flour (!!) to (in an attempt to smooth things over, literally), came out tasting like… flour. With a little essence of raspberry.
I could go on about my utter scone sadness, but instead, I’ve pulled out a second stick of butter and am preparing to try again.
No, not scones. (What are you crazy?!) Muffins. We think I can conquer muffins, right? I’m going to have to, because I am seriously lacking fruit in my diet these days.
It’s failed attempts at baking like this one that make me realize how much I love cooking. Or rather, how much better I am at cooking. (Seriously a good thing I never attempted pastry school. Or maybe that’s the problem? Perhaps taking a class or two on baking would whip me into shape!)
But I digress. I came across this recipe for sesame rice noodles with chicken a few weeks ago. Looked pretty good. Noodles (my fav), Asian flavors (something I’m craving at the moment), and soy sauce. Lots and lots of soy sauce. We’re lovers of salty things in this family, so I knew this one was a must-try.
The beauty of my recipe below? It’s a loose adaptation of the original. I was able to adjust proportions and tweak ingredients wherever I wanted, and it turned out fantastic.
Take that, baking! I’ll cook a savory meal any day over measuring out flour and sugar. (Though to be clear, I will happily accept and eat baked goods any day of the week.)