Weekly Money Check-Up

1. The most I’ve spent this last week was on groceries (approx $130 for the next 2 weeks).

2. Today I am thankful for my old boss.  He continues to encourage me even though I no longer report to him.  He is by far the best mentor I’ve ever had.

3. Money can’t buy happiness. One free thing I did last week that made me happy was purge my closet.  It feels great to get rid of stuff and have less to organize and clean.

4. I will consider this week a success if I I write letters to all 3 credit bureaus to correct the numerous errors I saw on my credit report.  Update my direct deposit so everything goes to USAA.

5. My favorite cuisine to prepare is Chinese, partly because I get to spend time with my MIL and the kids love Chinese food.

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2 thoughts on “Weekly Money Check-Up

  1. Oh, I love purging my closet! It is such a great feeling getting rid of clutter. What’s your favorite Chinese dish to prepare? I only know a few Chinese recipes–mostly just stirfry because it’s easy. 🙂 Thanks for participating in WMC!

  2. Taiwanese Beef Noodle Soup is my favorite! I use this recipe from Epicurious:: https://clutteredmoney.wordpress.com/2011/07/18/201/#respond

    yield: Makes 4 main-course servings

    active time: 40 min

    total time: 4 1/2 hr
    This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens… more ›
    Ingredients

    5 cups water
    1 cup soy sauce
    1 cup Chinese rice wine or medium-dry Sherry
    1/4 cup packed light brown sugar
    1 (1-inch) cube peeled fresh ginger, smashed
    1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
    3 garlic cloves, smashed
    10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
    2 (2-inch-long) pieces Asian dried tangerine peel*
    4 whole star anise
    1/4 teaspoon dried hot red pepper flakes
    2 1/2 pounds meaty beef short ribs
    1 3/4 cups reduced-sodium chicken broth (14 ounces)
    10 ounces dried Chinese wheat noodles* or linguine
    1 cup fresh mung bean sprouts
    4 tablespoons Chinese pickled mustard greens**
    1 (4-inch-long) fresh red chile (optional), thinly sliced

    Special equipment: cheesecloth

    Preparation

    Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.

    Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.

    Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.

    Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).

    *Available at some Asian markets.

    **Available at some Asian markets and Uwajimaya (800-889-1928).

    Read More http://www.epicurious.com/recipes/food/views/Taiwanese-Beef-Noodle-Soup-231502#ixzz1SUDfAHAA

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