So, I've been out of town at conferences, horrible sick, and terribly busy.. And I was relying very heavily on my scheduled posts to pull through. Who has two thumbs and didn't work with the proper settings between then and now? This guy. But that means we'll have extra posts for a while! Not so bad...
Anyway, this is all a distraction. A distraction from the fact that Matt and I have a problem. A peanut butter problem. We go through peanut butter like it's going out of style, and it doesn't seem to be slowing down anytime soon. For a long time, I couldn't stand the smell of peanut butter or peanuts. I had a roommate at one point who was very fond of the stuff, and would leave jars open all day until we got home from classes. Our room always smelled of sweet, pulverized legumes, and I was not a fan. But over time? Yes, the love has rekindled. Peanut butter, almond butter, ... butter-butter? Yes, please.
Anyway, this is all a distraction. A distraction from the fact that Matt and I have a problem. A peanut butter problem. We go through peanut butter like it's going out of style, and it doesn't seem to be slowing down anytime soon. For a long time, I couldn't stand the smell of peanut butter or peanuts. I had a roommate at one point who was very fond of the stuff, and would leave jars open all day until we got home from classes. Our room always smelled of sweet, pulverized legumes, and I was not a fan. But over time? Yes, the love has rekindled. Peanut butter, almond butter, ... butter-butter? Yes, please.
I'm not claiming this is an authentic Thai delicacy, but it's refreshing and delicious and easy to whip up on a weekday for a quick meal. Of course, you have to like peanuts (or, in this case, peanuts AND peanut butter) and celery, as the name implies. I, also, recommend that you enjoy a little bit of a spice and a lot-a-bit of sesame. If you meet this criteria, you should be making this for dinner tonight. You will like it.
Recipe ahead!
