Productivity of Necessity, and a Recipe

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The past month has been a building whirlwind, though obviously not on the blogging front. I like this time of year, but man, it can be exhausting. This year, the buildup to the holidays has seemed coincidental to all the other things going on. That doesn’t make it all less crazy, though.

It also doesn’t negate the impact some recent illness has had on our growing to-do lists. I was just pondering my PTO accumulation, but apparently I tempted fate. An early-season daycare bug quickly swept to Little Bear and home, and I used up sick days in rapid succession.

The unforeseen upside to that, however, was that I suddenly became a productivity machine. I am not one of those people who claims to work best under pressure. The idea of cramming for tests or speed-writing papers still makes me cringe, years after school. But one thing I am good at is buckling down when I simply have no other choice. And so it has been recently (hence the blog-radio silence).

So what have we been up to?

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M carved pumpkins.

His m.o. since we moved to this place (okay, so just the last two Halloweens) has been to carve while handing out the candy. Since he telecommutes, he’s out on the porch promptly as trick-or-treat starts, so he multitasks until I get home with Little Bear. It’s turned into a fun little two-year tradition that I think we might just continue.

This year’s main pumpkin was, as you can see, Minecraft themed. This was a big hit, particularly with the kids dressed in similar style. I was bemused by the mother who suggested that we must have some Minecraft-loving kids. Some people really do feel that games are not for adults, I guess.

Kabuki faces

I went to work.

The last couple weeks have included sick time and holidays but also work events and tons of checked-off tasks. Our director retired last month, but he continues as director emeritus, and we hosted some of his fellow Grolier Club members during the recent antiquarian book fair. It’s always fun to show off collection highlights, and our guests, booklovers all, were appreciative and interesting.

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I’m especially enthusiastic about showing off materials lately, because I’ve been having a blast with our collections myself. I even finally finished a post for our library blog, and I’m planning my next draft. My current fascinations lean heavily toward book history and East Asia, so I’ve been hunting for great examples to support these themes. I took a little detour into Japanese maps, and I’m not sorry.

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I even dragged Little Bear into the fun. My office’s proximity to his doctor means that he gets to accompany me occasionally. Now that he’s toddling, he’ll be reshelving in no time. He’s growing so fast, he will certainly be tall enough!

Training

Embroidery ready

Outside of work, I happily headed home for some domestic bliss.

I have finally, finally reached the end of the hand-stitching the quilt I’m making for Little Bear. I don’t mean that to sound bitter. I actually prefer hand sewing to machine, and it’s been a nice meditative way to end nights. It has simply taken so much longer than I originally intended. Now I’m preparing to add a little decoration in the form of French knots, and I’m looking forward to learning a bit of embroidery.

Cooking shrimp and baby bok choy

Aside from that, and all the housekeeping catch-up, I’ve been in the kitchen. Cookies, pancakes, and chili rolled out as we got over our bugs, and then I finally made soba with shrimp. I’ve been planning a dish made of these two components for weeks, and I made it now because I find soba noodles very comforting. They remain so in this recipe.

Soba with Baby Bok Choy and Shrimp

Shrimp and baby bok choy on soba

I aimed for light but warm, bright and nourishing. I adore baby bok choy, and the shrimp revived my strength after days of on-and-off illness and fatigue. I’m getting more confident at improvising Japanese food, and I considered this meal a success. Note that the sauce measurements are approximated and adjust to your liking. I’m a big fan of the Japanese seasoning blend of shichimi togarashi, but red pepper flakes and toasted sesame seeds would add the spice and crunch, too.

  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • ¼ cup soy sauce
  • 1½ tablespoons minced ginger (I used ginger paste)
  • 1½ tablespoons crushed garlic
  • pinch of sugar
  • 2 teaspoons toasted sesame oil
  • 1 heaping tablespoon cornstarch
  • 3 bundles of soba noodles
  • 1 tablespoon canola oil, or more as needed
  • 2 pounds baby bok choy, trimmed, halved, washed, and dried
  • 1 pound shelled shrimp, tails removed (I used thawed precooked shrimp because it was on hand but prefer raw)
  • shichimi togarashi

Whisk together the rice vinegar, mirin, soy sauce, ginger, garlic, sugar, and sesame oil. Taste and adjust as necessary, then whisk in the cornstarch until smooth. Set aside.

Bring a large pot of water to a boil. Add the soba noodles and cook until al dente, just a few minutes. Pour into a colander to drain, rinsing a bit to separate if necessary.

Place a wok over medium heat. When hot, add the canola oil and the baby bok choy and toss. Cook, stirring frequently, until stems soften a little and leaves wilt. Add the shrimp and cook until barely opaque, stirring frequently. Add the sauce, stir, and cook until bok choy retain just a bit of crunch and sauce has thickened, stirring regularly.

Divide the noodles among four bowls and top evenly with the shrimp and bok choy (and plenty of sauce). Sprinkle with shichimi togarashi to taste. Pick up your chopsticks and enjoy.

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