Nice to see you!

Three major events occurred for me last year (2010), all in the space of about 2 weeks. I turned 50. The following day I got married. Two weeks later, my oldest daughter became pregnant with her first child and my first grandchild.

Most middle-aged people will tell you that in their minds, they still feel 20 something. It's the same for me.

Wasn't it only yesterday that I was planning a night out with guys from the surf club? That gorgeous new perm. Flaired, cuffed denims and the red t-shirt with the off-the-shoulder frill. Corked platform wedgies. **sigh**

Suddenly I'm looking in the mirror and wondering how 30 years can flash by so damned quickly!

So here I am in cyberspace, sharing my genuine shock and horror with anyone who'll listen and maybe I'll even meet some other over 50s who find themselves in the same predicament!

Welcome to my dilemna!!

Thursday, August 7, 2025

Thursday Already?!

Fragrant Thai Chicken Soup with Basil and Zesty Lime

Ingredients:

2 tablespoons sesame oil

1 lb (450g) boneless, skinless chicken thighs, thinly sliced

4 cups chicken broth

1 (13.5 oz) can coconut milk

1 stalk lemongrass, smashed and chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, peeled and grated

2 red Thai chilies, sliced (optional for heat)

1 tablespoon fish sauce

2 tablespoons soy sauce

Juice of 2 limes

Zest of 1 lime

1 cup fresh Thai basil leaves

1 cup mushrooms, sliced

1 small onion, thinly sliced

1/2 teaspoon sugar

Fresh cilantro and lime wedges, for garnish

Directions:

Heat sesame oil in a large pot over medium heat. Add the sliced onion and garlic, sauté until fragrant, about 2-3 minutes.

Add the chicken and cook for 5-6 minutes until slightly browned and cooked through.

Pour in the chicken broth and coconut milk. Stir well.

Add lemongrass, ginger, Thai chilies, fish sauce, soy sauce, lime juice, lime zest, and sugar. Bring to a simmer.

Add mushrooms and continue to simmer for 10-12 minutes until mushrooms are tender and flavors have melded.

Stir in Thai basil leaves and cook for 1 more minute.

Remove from heat. Ladle into bowls and garnish with fresh cilantro and lime wedges.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 310 kcal | Servings: 4 servings

An uneventful day for me.

I was supposed to attend coffee with my art girls, but I wasn’t inspired and stayed at home.

My new eating regime started with warm lemon water while I played with Harley.

Coconut yoghurt with papaya, strawberry, banana and grapes, then chopped cashews, grated Brazil nuts and a drizzle of pure maple syrup. Soursop tea.

For lunch, oven baked barramundi, with butter and lemon slices, wrapped in baking paper and served on a salad of cucumber, red onion, avocado, grapes and mushroom.

That was enough to fill me up for the day.

Chicken and salad for the others for dinner.

Tonight’s football was a good pick for me because Storm thrashed the Broncos who lost their two leading players to injury inside the first five minutes of the game. A sad and sorry state of affairs for them but good for my tipping.

Now it’s time to sleep.




Nite all.

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