Ok, I do kind of miss you.

Janis: I kind of miss my blog

Janis's mind: Really???

Janis: Yeah, I really amused myself with it and cracked myself up.

Janis's mind: Pfffft. You are an idiot.

So, I decided that I wanted to share a great recipe and more importantly than that I wanted to share a picture of my new pumpkin.



Graham Everett Anderson. I love my new baby.



I love my best friend Parker. I love my Ricki too.


So, this is what has been going on since I last wrote. Sorta. I mean lots more than this but here is a glimpse.

What has been going on.

Oh, and just wanted to say Happy early birthday to Evan. I love you Ev.




My favorite monkey.

Ok so what is the recipe? Totally embarassed to tell you that I don't have any pictures of me making it, eating it, it in perfect lighting, it in a light box getting cold so some blogger can put it up on a blog that no one reads. Sorta like this one. I have nada. Just my word and the recipe itself.

Maybe I should go back into hiding. I wasted most of the morning posting this and well, it just isn't all that exciting. I still crack myself up though.

Thai Beef with Basil
Bon Apetite Nov. 2013

2 Tbsp vegetable oil, divided
6 Garlic cloves, thinly sliced
2 red chiles, thinly sliced and seeded, divided
1 lb ground beef
Kosher salt, fresh ground pepper
1/2 C Chicken broth
3 C fresh basil leaves, divided
2 Medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 Tbsp fresh lime juice, divided
2 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp sugar

steamed rice and lime wedges for serving

Heat 1 Tbsp oil in a large skillet over high heat. Add garlic and 1 chili and cook, stirring, until fragrant, about 30 seconds.

Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots 8-10 minutes. Add broth and 2 C basil and cook, stirring, until basil is wilted, about 2 min.

Toss carrots, scallions, 1 Tbsp lime juice and remaining chili, 1 C basil leaves and 1 Tbsp oil in small bowl.

Mix soy sauce, fish sauce, sugar and remaining 3 Tbsp lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside.