Eat Like a Rabbit

I have no idea how much a package of Ramen costs, but I can assure you it is cheaper than the La Choy noodles I buy at the grocery store. And here's the thing: these noodles are a big part of my love for Asian food. So, this was a great way to give me a crunch when I was out of traditional noodles. Paul said it was close to the best way he's ever had Ramen Noodles.

I put a small skillet on medium heat and broke up the noodles as much as possible in their package before dumping them in the skillet. They get toasted like pine nuts for salads. Just be sure to keep stirring because they can burn.

This post's guest photographer is Garrett Nudd, an excellent and talented photographer, but an even better friend.

I came across some mini-kabob sticks while in Sarasota for our anniversary. Ever since, I was very excited to make some and did a good bit of research before I finally put the meal together. I served the kabob with steamed brown rice and the Pad Thai sauce from "Moosewood Restaurant Cooks at Home."

This meal was much easier than I expected, and except for the delay of threading the sticks with my designer-husband, a fast creation as well. I did find a note somewhere in my research to soak the sticks in water before use to prevent splitting. This was my first step of the meal.