Storytelling

The greatest gift the experience of living life has given is that of becoming a storyteller.  Who knows HOW it happened…it just HAPPENED…it just evolved over the years.

It began as a glimmer in Junior High and High School…in the safety of a circle of girlfriends…finding that humorous side, that was previously undiscovered!!

Back then…who would have dreamt the socially shy girl would have the nerve to ever talk to people…let alone have all eyes turned her way for a story!!

Storytelling is an endorphin rush...ranked right up there with cross-country running…which also was a Junior High revelation!!

The skill to be honed through maturity is to know when an expanded story is important…necessary…worthwhile…and when to just keep your mouth shut!!...or keep it brief!!  Lessons to be learned here!!

Slightly modified McDougall Thai Noodles

24 oz linguini (broken in half)

½ c honey

½ c natural peanut butter, creamy

½ c soy sauce

6 T rice vinegar

2 t Thai red curry paste

½ t sesame oil

¼ c water

2 bunches green onions, chopped

2 T minced fresh garlic

2 T minced fresh ginger

4 c mung bean sprouts, divided

3 c shredded carrots

1 bunch cilantro, lightly chopped

Roasted sesame seeds

Prepare noodles according to package directions. Drain and set aside.

Meanwhile, combine the honey, peanut butter, soy sauce, rice vinegar, curry paste and the sesame oil in a mixing bowl and whisk until smooth. Set aside.

Place the water in a non-stick frying pan with the onions, garlic and ginger. Cook, stirring frequently for 2-3 minutes. Add 3 c sprouts and sauté 2-3 mins longer.

Add the sauce, mix well and heat through. Pour over the noodles and toss well to mix.

Add the remaining 1 c of bean sprouts and carrots and toss again to mix. Serve warm or at room temperature. Let each person add chopped cilantro and generously sprinkle with sesame seeds.

Hints: This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature.