Sometimes plans take some determination to follow through on.
On Friday, after two months of postponing dinner with a friend due to health and economic woes we followed through and went out for Mexican along with a new friend then out for a drink at a local bar.
Yes sometimes, life gets in the way of important people, but where there is a will, there is a way.
Over Mexican we discussed our previous love lives, the people who are now a whisper in the wind.
My weekend was spent sleeping and catching up with an old co-worker visiting this part of the world. Her choice of meeting place was Kensington Palace, the building where Wills and Kate now live with their baby prince.
The palace is well decorated, and a few of the staff were truly interested and passionate about the building and the history within. Especially the one at the bottom of the 300 year old staircase, yes, it is a building with history that has seen many important people within it’s walls.
This soup came out in the heat of summer and was featured in my Summer issue, yet, it works well in fall also and is so simple and quick to put together you’ll be slurping udon noodles before you know.
Pork and Udon Noodle Soup
1/2 pound pork, cubed
4 cups water
2 cubes bouillon
1 head of broccoli
4 scallions, finely sliced
1 cup snap peas, ends removed
250 grams udon noodles
1/4 cup soy sauce
Place the water in a saucepan on medium high heat and cover until boiling.
Add the vegetable bouillon and 2 tablespoons dark soy sauce, stir to dissolve.
Once dissolved, lower to medium heat and add in the pork. Cover for 20 minutes.
Meanwhile, chop the broccoli into small florets.
Add the snap peas and scallions to the soup and cover for a further 2 minutes.
Add the broccoli and noodles and cover for a further 2 minutes.