After my last softball
season, I decided something a little less intense was more my speed.
People were just
getting way to aggressive for a Tuesday night action sports league.
My teammates were
getting hurt, jackholes were heckling to the point where I got angry and I was
nervous I’d mess up or get hit by a line drive every time I took the field.
Basically, it wasn’t
worth interrupting my Tuesday night cooking engagement.
So to fulfill my need
for something mildly athletic and even less competitive, Wes and I joined a
kickball league on Monday nights.
The team we play on is
super fun, the field is really close to Wes’s house and I am no longer worried
I’m going to hurt myself when I’m playing.
Plus, we drink way
more beer. Which is always awesome in my book.
Basically, it is way
better in my mind than softball. But, I have learned a valuable lesson in the
four games we have played so far.
No matter what you are
doing, if winning or losing is at option, people are going to act like
jackholes.
Seriously dude who is
thirty-five and is dressed like a fairy and is on a team called The Golden
Showers? You are really going to yell at an innocent player from some other
team who is reffing your game because you got called out at third base in
kickball??? KICKBALL? REALLY?!
Yes. Jackholes all
around us.
Luckily I didn’t
encounter any when Wes and I reffed last night.
That might have only
been because we knew people on both teams.
Helps to know people
in high places. Like shortstop.
So here is a dish that
is the exact opposite of a jackhole. It’s reliable, enjoyable and it will not
yell at you if you win, lose or don’t tag up after a pop fly.
You will need…
¼ cup sesame seeds
2 garlic cloves,
finely chopped
1 cup frozen peas
1 cup edamame
2 cups broccoli
1 bundle soba noodles
2 bullion cubes
4 tablespoons balsamic
vinegar
6 tablespoons soy
sauce
2 teaspoons raw cane
sugar
2 tablespoons sesame
oil
Start by bringing a
large pot of water to boil with the bullion cubes in it.
While the water is
waiting boil, heat a sauté pan over medium heat.
When it is hot, add
the sesame seeds to the pan and lightly toast them for about 2 minutes.
Then add in the peas and garlic.
After about a minute,
add in the broccoli and edamame.
Cover and cook or
about 5 minutes.
In a small bowl,
combine the vinegar, soy sauce, sugar and sesame oil.
Whisk the mixture
well.
At this time the water
should be boiling. Add in the noodles and cook per the cooking instructions.
Remove the lid from
the veggie pan and make sure the broccoli is cooked to your liking.
When the noodles are
cooked, drain the water.
In a salad bowl, combine
the noodles and the sauce.
Finally, add in the
sautéed veggies, toss and serve hot or cooled.
Boom. Kicked that one
out of the park.
Love and Beer Floats
Angela
¼ cup sesame seeds
2 garlic cloves,
finely chopped
1 cup frozen peas
1 cup edamame
2 cups broccoli
1 bundle soba noodles
2 bullion cubes
4 tablespoons balsamic
vinegar
6 tablespoons soy
sauce
2 teaspoons raw cane
sugar
2 tablespoons sesame
oil
Start by bringing a
large pot of water to boil with the bullion cubes in it.
While the water is
waiting boil, heat a sauté pan over medium heat.
When it is hot, add
the sesame seeds to the pan and lightly toast them for about 2 minutes.
Then add in the peas.
After about a minute,
add in the broccoli, edamame and garlic.
Cover and cook or
about 5 minutes.
In a small bowl,
combine the vinegar, soy sauce, sugar and sesame oil.
Whisk the mixture
well.
At this time the water
should be boiling. Add in the noodles and cook per the cooking instructions.
Remove the lid from
the veggie pan and make sure the broccoli is cooked to your liking.
When the noodles are
cooked, drain the water.
In a salad bowl, combine
the noodles and the sauce.
Finally, add in the
sautéed veggies, toss and serve hot or cooled.
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