Well, it has been a very weird week. It has felt like I’m in a fog and it’s not just because I’m recovering from a cold. I’m not going to dwell on how many times I’ve had to stop, take a deep breath and readjust my perspective. I’ve felt more anger and fear than I have in a long time and it’s just not a place that I am able to stay for very long. My dad always used to tell me, “It’s ok to be mad, but living well is the best revenge.” So, I’m putting one foot in front of the other, allowing myself to be upset (because I’m only human) and also allowing myself to move forward. I am bringing the focus back to my husband, my family, my friends and my photography.
I’m excited to say that my blog is going to be getting a new look and feel with a more advanced level of organization to help you find what you’re looking for more easily, whether you’re here for the recipes, the photography or both.
When I was first starting out, I wasn’t intending to be a “blogger.” As silly as that may sound, I just wanted my own blank canvas to post my food photography every week. I saw it as an opportunity to grow as a photographer. But, as my my photography has grown, my blog has naturally grown too.
I’m really looking forward to this change and, although there may be some delays between posts during the redesign, I promise to let you know how it’s all going and when the official launch will be. I’m working with a talented developer to help me with the backend stuff so I can continue focus my time and energy on creating delicious content to share with you. This redesign has been a long time coming and I hope you’ll stay tuned for what’s to come.
SPICY SRIRACHA RAMEN
2 tablespoons sesame oil
2 tablespoons sriracha hot sauce
1 small onion, diced
1 small roma tomato, diced
1 tablespoon ginger, grated
5 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
4 cups vegetable broth
2 cups water
1 tablespoon soy sauce
1 teaspoon rice vinegar
3 packages ramen noodles
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
Optional: Fried eggs
1. Add the sesame oil and Sriracha to a large stockpot and bring to a simmer over medium-heat.
2. Add the onion and tomato and cook for 4 minutes, stirring occasionally.
3. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant.
4. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth.
5. Return mixture to the pot and add the broth.
6. Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes.
7. Taste and adjust seasoning as needed.
8. Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened.
9. Add the scallions, stir to combine.
10. Remove pan from heat, ladle soup into bowls, and top with cilantro and fried eggs.
All images © Regan Baroni 2016.