Definition of bridezilla (there are many)
"One ridiculous spoiled b&%$* that thinks she is the center of the universe, just because her 'show' (the wedding) is 18 months from now. Everyone else in the world has to drop everything and come running in this prime-donna's mind."
"noun. Formed from blending of the words bride and Godzilla (Japanese movie monster). Used to describe a woman whose behavior becomes outrageously bad in the course of planning for her wedding."
"Bridezillas are a new breed of soon-to-wed women who abuse the idea that weddings are their 'day.' They terrorize their bridal party and family members, make greedy demands and break all rules of etiquette, to insure that they are the single most important person on the planet from the time they are engaged to the time they are married."
And, just in case there was any question of my bridezilla-ness I braved the wilds of the Mission (cat calls, dog-doo splattered sidewalks and all) to get fresh veggies and make a delicious thai-style autumn meal. And, the best part of all, summer has arrived in San Francisco!!! So we finally ate dinner outside and enjoyed our beautiful new deck.
A note on recipes: I found it interesting that the reviews on this recipe (from epi app on the iPhone) said it was too bland. Who actually follows the recipe?! I don't think I've ever followed a recipe just as it's written in my whole life, so when I post a recipe, it's heavily adjusted to make it more tasty and I encourage you to alter it to fit your needs. I put all my changed in parentheses and bold so you can tell what I did. Original recipe follows. Feel free to post your additions/alterations!
P.S. I tried to use a Wok for this because I like any excuse to use my Wok, but in order to get everything to cook evenly I switched to a large, 3 inch deep sauté pan.
Butternut Squash with Coconut, Lime and Cilantro Sauce & Brown Rice
Yield: Serves 6 (really, it served two with leftovers for 1.5!)
Ingredients
1 tablespoon olive oil
1 ½ cups chopped onion
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces, about 4 cups (mine were wimpy squashes, only had about 2.5 cups)
1 cup canned vegetable broth (I used chicken broth)
1 ½ tablespoons minced seeded jalapeño chili (I used a whole one; it was 3 stars spicy for me)
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk
2 tablespoons fresh lime juice (use 3 or 4 tablespoons)
1 teaspoon Thai red curry paste (no way José, use like 3 teaspoons and I only had green curry paste, so that’s what I used)
½ cup chopped fresh cilantro
I also added: 2 tablespoons fish sauce, 2 tablespoons soy sauce and about 1 teaspoon of minced fresh ginger, one large red bell pepper in long strips, and two heads of broccoli separated into smaller little trees.
Preparation
Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash, bell peppers and broccoli; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste (and fish sauce, ginger and soy sauce). Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes.
Meanwhile, cook brown rice. Serve the butternut squash mixture and sauce over the rice.
* I served this with a side of cucumber spears to cut the heat while eating. Yum.
Original recipe: http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Noodles-with-Coconut-Lime-and-Cilantro-Sauce-5340
No way you'll ever be a bridezilla!! Cool as a cucumber, just like the ones in your recipe ♥
ReplyDeletei think it's time for another post, missy. just sayin. ;)
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