There was a lot of errands to run — bank, post office, grocery store — before I have to leave home again on Sunday. There was also the unpacking and repacking to do. I wanted to make lunch and dinner instead of going out, but I had very little time.
Lunch was udon noodle in hot broth, Audrey’s favorite. She loses all her manners and eats a ton whenever she sees udon or ramen in hot broth.
I bought the noodle and fishcakes in a Chinese market called Sunset Super on Clement St. The soup can be chicken broth, soy based broth, miso based broth or anything you feel like at the moment. The whole meal took less than 30 minutes to make. I made everyone slurp their noodles like peasants just to please me, the Hungry Empress.
Dinner was roast chicken from Costco, and a jicama salad. I based my salad recipe on foodandwine.com’s Avocado, Orange and Jicama Salad. It was so refreshing — crunchy and creamy all at once.
3 navel oranges (I used 5 mandarins)
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 tablespoons extra-virgin olive oil (I used 1 tablespoon)
Pinch of cayenne pepper
Salt and freshly ground black pepper
1 small jicama (1 pound)—peeled, quartered and thinly sliced
2 Hass avocados, quartered lengthwise and thinly sliced
1 cup crumbled feta cheese
1/4 cup chopped cilantro (I omitted it because Angela doesn’t like cilantro)
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.