Okay, so, it\u2019s been a while. What can I say? I felt like nobody wanted a food blog anymore back when I put a dustsheet over this site. Instagram seemed to be the place everyone went for easy recipes, then TikTok. And YouTube, always YouTube. But recently, as I\u2019ve accidentally watched some of those recipe videos I\u2019ve pondered if longer form blogs are ripe to resurface. Aren\u2019t we all a little bored of \u20183 INGREDIENT RECIPES\u2019 (always shouted in capitals) and \u2018hacks\u2019 (pretty sure Take a Break magazine used to just call a hack a \u2018top tip\u2019)? <\/p>\n
What can I tell you has happened since I last posted? Well, lots. The high and lowlights? I wrote a book<\/a>, was diagnosed with ADHD<\/a> for which I am now medicated and my very best friend died<\/a>. It\u2019s been quite a rollercoaster these last three years. I also started a patreon<\/a> which is essentially a paid for blog where I write about life, love, ADHD, divorce, grief, parenting, DIY, sewing (which is my new big love) and anything else that springs to mind. It\u2019s \u00a33 a month<\/a> and you also get access to every previous post, of which there are many, so it\u2019s pretty good value I think. Oh and it\u2019s also the place where I have resurrected my old monthly newsletter which used to have a lot of subscribers (12,000 I think at last count). If you want to sign up for my patreon or peruse the few posts that are public and free, then you can find it here<\/a>. <\/p>\n Anyway, enough of my ramblings. I made a salad the other night and it was good. I had a conscious thought of \u2018I must remember this for the blog\u2019 and well, here I am, doing just that. I think the timing might be spot on given that there\u2019s a heat wave beginning again tomorrow, albeit not a 40 degree one like last month. <\/p>\n Serves 2, easily scaled up or down\/adapted according to ingredients available. <\/p>\n Ingredients:<\/p>\n For the dressing:<\/p>\n For the salad:<\/p>\n To garnish:<\/p>\n This is one of those salads that can pretty much use up anything in your fridge. On an especially hot day I plan to make the dressing in the morning and then leave the chicken leisurely marinating in it all day, covered in the fridge, so that dinner is just chopping vegetables and boiling a kettle. (I don\u2019t think I\u2019ve recovered from the trauma of the 40 degree heat wave where I made toasties for dinner every evening in my pants. I truly gave up on cooking and outdoor clothes that week). <\/p>\n Take all of the dressing ingredients and whizz up in a Nutri Bullet (my pref as no extra chopping required) or a food processor until finely chopped. If you use a food processor it might be worth chopping the chilli, ginger and garlic up a little before you add to the machine so that nobody ends up with big lumps of chilli on their salad. Stir the chicken through the dressing and set aside. <\/p>\n Place the glass noodles in a bowl and pour boiling water over them. Set a timer for 5 minutes and then drain in a sieve. Run the cold tap over the noodles to stop them cooking. Add the drained noodles to the chicken mixture along with the rest of the ingredients, toss well and serve piled into large bowls with salted peanuts scattered on the top. <\/p>\n Sorry for the poorly lit photo. I took this in the kitchen and it was late. <\/p>\n![\"\"](\"http:\/\/recipesfromanormalmum.com\/wp-content\/uploads\/2022\/08\/hot-and-sour-salad-768x1024.jpeg\")
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