Pardon the hasty photo – it was taken as the boys were in the car, waiting for me to go to Banff.
About forty seconds after this shot was taken, I poured it into a recycled plastic container with no structural integrity, pouring the peanut sauce down my leg and all over the lemon-blueberry tarts I was also packing to take along. Insert expletives. No photos please.
I cleaned up and made it to Banff, and am now all stretched out on clean, dog hair-free sheets and perfect pillows while the boys are at the pool working up an appetite. I have such a soft spot for this place, partly because we grew up coming here on ski weekends, and partly because it’s a castle in the mountains.
It occurred to me that this weekend, half the Moms from Calgary and surrounding areas may be there – not just to stay, but for their famous Sunday brunch or high tea. It further occurred to me that Mothers’ Day is the busiest day of the year for most restaurants, and those people who forgot to reserve (or have multiple mothers to celebrate) may overflow into the night before. Which is to say the restaurants in Banff on this beautiful Saturday evening may be a little full. And so I made sesame peanut noodles to bring along and stash in the hotel room fridge.
It’s also a great fridge cleaner, if you like me have half a red pepper, a roasted chicken breast and the stumpy end of a cucumber in your fridge. You could toss in broccoli or pea pods, or shrimp or tofu. You could throw in the entire contents of your fridge, chopped into bite-sized pieces, and call it cathartic. Quantities matter not at all, as is the case with most salads.
Cold sesame noodles travel well. They’re tasty cold, make kids and grown-ups happy, and anywhere you find yourself with a Tupperware full of them you have yourself a picnic.
Happy Mothers’ Day! To all moms, those who have (or had) moms, and those who mother others.