This past weekend we had another Baby Party; it was an unplanned event that turned out to be super fun.
Some highlights from the weekend:
- Baby screaming/crying, 15 year old response “I’m only 15!!!”
- Getting caught in the candy jar
- Watching Chasing Mavericks then crying uncontrollably.
- Missing Hawaii, though this is an every day occurrence
- Hannibal, get on that show; it’s gonna be good.
My girlfriend took me to a late birthday lunch at Sushi-Hana on Saturday. I enjoy this sushi place way more than I should have but it’s not my fault. It’s the only decent sushi place in Katy. Looking at you Nikko Sushi. Suffice to say, much like we always do, we ordered waaaaayyyyy more than needed between 2 adults, a 15 year old that eats like a bird, and a baby that doesn’t eat. It’s ok, we brought it home and RSP devoured it. The worst part about being so full? We still ended up going to our new favorite teahouse, Kim’s Teahouse. More on that later.
We were way too stuffed for our own good so I had to make it light for dinner. It’s always nice to be head chef sometimes when my sister in law and mother in law aren’t around. It means I get to cook what I want and those that can’t cook, have to eat what I make. =D
I ended up making my go-to favorite Chicken Noodle Soup.
- 1 Whole Chicken
- Some celery cut up into small bits for quicker cooking time
- Some carrots cut up for same reason above
- 1 whole onion
- 1 bag of Egg Noodles or any kind of bite size noodles.
- Salt & Pepper (S&P) to taste
- Clean the chicken in your sink using salt to rub all over and get the goop off.
- Put whole chicken and whole onion together in a pot of boiling water; enough water to cover the chicken
- Periodically check the chicken to make sure its cooking thoroughly. I do this by taking a chopstick and poking it in various places down to the bone and then pulling out the chopstick, if what comes out of the chicken runs clear it’s cooked, if it’s red it needs more time.
- Once the chicken is cooked, remove it and let cool for a bit, then rip that sucker’s meat off to the bone.
- Toss the chicken carcass, save the meat.
- At this time you can either do 1 of two things, boil noodles separately or be lazy like me and dump the noodles into the pot to cook with the onions
- Toss all cut celery and carrots into pot of boiling goodness
- Toss chicken meat back into pot
- 2 to 3 spoon fulls of salt
- 5-6 shakes of pepper
- Wait 10-12 minutes for noodles to cook
These aren’t the best instructions, I know. However, when you’ve learned to cook the way I have – watching your mother or aunts cook- everything is mostly by memory.
We fed some to my girlfriends 7 month old who loved it. Yes I said loved! I packed her a container to go and she texts me a few hours later saying her dad ate the entire thing! No lie!
Tried and true. But you don’t have to take my word for it.
This post is long but I have to mention Kim’s Teahouse. This place is great, if you know me, you know I love sweet drinks, and tapioca is among that. Kim’s has 3 locations the most recent one being in Katy. We drove down Mason one day on the way to Salt Grass Steakhouse when I noticed the sign up. Of course I forced RSP to go back later to try it and sure enough, this was place the bomb. I found out later, so snooping on a conversation whilst waiting for my drink that this place is the sister company to Teahouse. Like literally that’s the owner’s sister or something. Anyways man since we’ve discovered this place we’ve gone atleast 2-3 times a weekend. It’s ridiculous how much we love this place. Best of all, They have popcorn chicken!!!
No joke, at the crawfish boil we even did a “tap run” and took orders from guests to go get some. I’m telling ya. They should pay me.