Back At It

 

The last few weeks I have been enjoying the randomness of activities that Guam has to offer, and I've had a really great time in the process. I've been staying busy, but not too busy. I've started working out again regularly, which has been energizing and challenging. I have been reading quite a bit as well. Since I returned from the Philippines I knocked out Harry Potter books 5, 6, and 7 (over 2,200 pages of wizard adventures right there). Finally done with the series after a four-year hiatus. This time here on island has been refreshing. Here are some pictures of what I've been up to.

 

 

Gearing up to do some rappelling on the cliff behind me

View from the top of the cliff of the northeast coastline

 

The white dot is the person who came down the cliff after me... tall cliff

 

Our youth group did a summer lock-in - A great group of girls, as always

And a goofy looking bunch of guys, as always :) Ready for our favorite game - beep bop, which is basically freeze tag in the dark. If you get bopped you have to beep until you are untagged. In youth group speak, it is the most epic game ever.

 

No lock-in is complete without a midnight ice cream sundae bar 

 ... or a terrible night sleep (what sleep?)

 Day after the lock-in - My friend Stephanie organized a Thai cooking class. She moved back to the States last week and this was on her Guam bucket list. We learned how to make Pad Thai, fresh lumpia (left), and a delish veggie noodle salad. I will post the recipes at the end, although good luck. They asked sleep-deprived me to take notes on ingredients & procedures.

 

Enjoying our delicious dishes - yum!

Just another day in paradise :) 

Pad Thai
Soak pad thai noodles (rice stick) overnight (or 5 mins. like the package says)
Heat veggie oil in large skillet until bubbling, just enough to saute garlic
add 6 cloves minced garlic
add chicken strips & saute until cooked through
add 2 eggs to chicken and scramble
Once egg is cooked add 2 tbsp vinegar, 2 tbsp fish sauce (or soy sauce) 2 tbsp smoked paprika & noodles
(optional - tamarind - soaked & squeezed - for more flavor instead of paprika)
Toss for several minutes over low/med heat
Add sugar as desired (1 tbsp)
Add chives (1" strips)
Add 1-2 c. bean sprouts
Toss everything together lightly and remove from heat and serve


Peanut Sauce:
1 can coconut milk - let it boil lightly
stir occasionally
2 tbsp Red curry paste - mix in
add 4 heaping tbsp sugar
add 1 tbsp salt
let boil on low/med, stir occaionally for 10-15 mins. until thick.
Add 8 tbsp chopped peanuts (peanuts = roast unsalted peanuts plain on plan on low heat for "a while", cool & crush in blender)
Continue to stir & simmer until thickened & well mixed. (a couple more mins). Serve w/lumpia

Lumpia
Shred large carrot, slice cucumber into thin strips
Rince rice paper under running water
lay carrots, cucumber, bean sprouts, romaine hearts (tear off stem) & chicken, shrimp (butterflied) or tofu on one side of rice paper
roll like a burrito - press and roll sides in halfway through
Slice in half diagonally and serve with peanut sauce
Other version would be pineapple mint salad (?).

Stef's favorite noodle salad
Soak vermicelli (beans thread) 20 minutes in cold water until soft
blanch green beans, cabbage & carrots
Arrange cherry tomatoes, chopped celery leaf, chopped green onions, chopped cilantro, chopped red onion and blanched (and chopped) green beans, cabbage & carrots on top of vermicelli
Dressing: mix together juice of a lemon, tsp sugar, tsp umami seasoning, 2-3 tbsp soy sauce & boonie pepper minced (if desired). Pour on top of salad. Drool like you are Stephanie.