It Just Takes a Little Seoul: Spicy Shrimp Salad Sammy with Kimchi Mayo, Avocado, and Radish Sprouts

Hello, everyone! Yes, I'm back in the Toy Kitchen. And no, I didn't get eaten by a lion in Africa but thanks so much for asking, especially those of you who e-mailed me to make sure. It has just been such a crazy busy couple of months what with launching the RGTK product line, making the RGTK product line, selling the RGTK product line, delivering the RGTK product line...well, you get the picture.

Me, shilling RGTK on ANC Shop Talk (my segment starts at 30:15)

My former life in the corporate world feels like two centuries instead of just two months ago. Now, instead of business casual and heels (no sleeveless tops or open-toed sandals, please) my new dress code consists mostly of yoga pants, colorful jammies and flip-flops. So, no, I don't actually get this dressed up to cook when I'm alone. 

My actual work duds. And it's not even Casual Friday.

I'm cooking nearly every day, and my place is packed with boxes, bottles and sacks of onions and garlic. Not only does this make entertaining a near impossibility, but these days, I jump at any chance to put on shoes, go to a restaurant and taste food that I haven't had to cook, bottle and slap an RGTK label on. I'm also desperately eager for any kind of conversation that doesn't include bottles, ingredients, delivery details and meowing.

Despite all the adjustments, though (Dear steady paycheck, I miss you most of all. xoxo J), I am having the time of my life. Yes, I've been known to occasionally succumb to moments of panic, maybe grab a cat or two, and tearfully tell them not to get eaten by squirrels when I have to throw them out on the streets (They're sissies). But when I'm not obsessing too much about the future, when I remember to live in the moment, then the moments are actually pretty damned awesome.

Dreaming of Khao Soi (Northern Thai Chicken Curry Noodle Soup)

I tried khao soi for the first time several years ago when one of my oldest and dearest friends, Victor Magsaysay, made it for me. An acclaimed installation artist at the time, Victor shifted directions and is now executive chef of SakeBar, a small but highly successful restaurant in Paris that serves stylized French food with an Asian twist.

Khao soi, a specialty of northern Thailand, is a hearty chicken curry noodle soup served over soft egg noodles. It’s garnished with noodles, shallots and chilies all fried to a crisp, and then served with lime wedges and pickled mustard greens on the side.

Khao soi is a popular street dish in Chiang Mai and the rest of Northern Thailand but it’s not as commonplace in Bangkok or, for that matter, in most Thai restaurants.

Victor lived in Thailand for a while where he learned to make khao soi by taking notes from (and even videotaping!) his favorite street vendor in action.  Now, I wish I’d done the same when he made it for me, because I’ve been hounding him for the recipe for years. Unfortunately, Victor doesn’t use recipes, preferring to work as he goes based purely on sight, smell and taste. You know how annoying those gifted ones can get.

Roast Sambal-Chili Chicken

Several years ago, when I roasted a chicken for a dinner party, organic poultry was nowhere near as available in Manila as it was today. I had developed a taste for organic, free-range or kosher chickens when I lived in New York, which, in addition to being better for you, also tasted way better than the supermarket kind.

So, after poking every single chicken in the supermarket's poultry aisle, I finally found a local free-range clucker in the freezer and decided to go with that. After close to three hours of cooking, my chicken was  golden brown but still rock-hard, leading me to doubt my oven, my cooking skills and my sanity.