If you're a writer, then you know all about the "at a loss for words" feeling. It doesn't even have to be a blank page or glaring white Word document staring you in the face. It can sneak up at you in the middle of a revision. It's always lurking just around the corner waiting to ruin your writerly day. When that happens, don't panic. Go to the Madlib Poetry Generator! Great art it might not be, but at least it's laugh-worthy. And who knows, coming up with that many adjectives and nouns may just scare away the "loss for words" gremlin for awhile.
all in beautiful went my cat running
All in beautiful went my cat running on a terrific parade of loud into the stealthy kitchen.
obsessive hungry dream ed sluggish and ing the daring car before.
depressed be they than sleepy ocean the wonderful outrageous car the outrageous daring car.
obsessive outrageous clouds at a slovenly rain the generous road before.
hat at dog went my cat running runing the farm down into the stealthy kitchen.
obsessive hungry dreamed sluggish and ing the tedious cow before.
brilliant be they than sugary outrageous horse the hungry slovenly car the facetious sluggish n car.
obsessive facetious pickle at a loud tractor the terrifying jet before.
lunch at bed went my cat running runing the firehose down into the stealthy kitchen.
obsessive hungry dreamed sluggish and ing the terrifying flag before.
gratingly be they than silently newspaper the sadly divinely car the hideous gorey car.
obsessive hideous computer at the beautiful firehose the gorey carpet before.
All in beautiful went my cat running on a terrific parade of loud into the stealthy kitchen.
obsessive hungry dreamed sluggish and ing my sofa slam lunch before.
This is a recipe I made up off the top of my head while craving Pad Thai. Since I didn't have tamarind paste or fish sauce, this is what I came up with. If you like the spicy, sweet traditional Thai Satay dipping sauce, you'll love this recipe.
Peanut oil is used because it tolerates the high temperatures necessary for authentic wok cooking.
This recipe can also easily be made with beef, chicken, shrimp or tofu as you prefer.
Prep time approximately 20 minutes
Cooking time: 15-20 minutes
Serves 6
Peanut Coconut Thai noodles with Pork
1/2 pound very lean pork, thinly sliced
1/2 cup fresh lime juice
1/4 cup canned coconut milk
1/2 medium onion, sliced lengthwise
3 cloves garlic, minced
1 small carrot, diced
2 ribs of celery, sliced
1 cup bean spouts
2 green onions, sliced
2 Tablespoons fresh cilantro, minced
3 eggs
1/2 cup chopped peanuts (for garnish)
1/4 peanut oil (for cooking)
SAUCE:
1/2 cup all natural or organic peanut butter, warmed to room temperature (I recommend Adams brand)
1 Teaspoon dried red pepper seed (add more if you like it hot)
1 package Pad Thai noodles, OR mung bean threads OR similar Oriental noodle
Place pork in bowl with 1/2 cup lime juice and 1/4 cup coconut milk, marinating at least 1 hour prior to cooking (preferably overnight).
Blend all ingredients for sauce in a medium bowl, also allowing to marinate (again, preferably overnight).
Beat eggs until fluffy. Heat 2 TBS of the peanut oil in wok over high heat until very hot. Pour eggs into hot oil, stirring gently with cooking chopsticks until they begin to solidify. Turn over with a spatula to finish cooking; approximately 1 minute. Remove from wok to a paper towel-lined plate. Slice into small, bite-sized pieces.
Pour remaining peanut oil into wok and heat on high as before. Drain pork, then place into hot oil, stir frying until throroughly cooked. Remove pork from wok, stirring into the sauce bowl. Allow to marinate while boiling noodles and stir frying vegetables.
Bring water to a bowl in 3 quart saucepan, add noodles, cooking for 3 minutes. Drain immediately, rinsing in cold water. Return noodles to saucepan and cover them in cold water to prevent sticking.
Return wok to high heat to saute onions and garlic. Be certain not to overcook them. Toss in remaining vegetables, stir frying for 1 minute. Add sauce and meat, stirring continuously. Lastly, drain noodles thoroughly, then stir them into the wok. Turn heat to low while stirring mixture, making certain noodles are completely coated.
Garnish with the sliced scrambled egg, chopped peanuts, minced cilantro and a wedge of lime.
