noodle me this

Clearly, I am ramen-obsessed. (Duh.)

I'm the girl who goes to Hana for dinner and asks if there is any ramen left from lunch service. (It's only on the menu at lunch.)

I love it when I get lucky.

I've also been known to order takeout from Shimo in times of desperation.

Unfortunately, takeout ramen doesn't really translate so well, especially when you're attempting to assemble it in a parking lot and eat it in a car. Also unfortunate: Shimo is no longer around. (I have my thoughts on this, but I'll save those for another time.)

And I can't wait to check out Ken Ken Ramen's new permanent spot -- I liked their pop-up, and I've heard they're expanding the menu to include a tonkotsu broth. (The more I eat ramen, the more it seems the thick, creamy tonkotsu is my favorite.)

And I look forward to CIM weekend (I'm not running the full -- I'm doing the relay this year to pace Cynthia through her first 26.2) largely because that means I get to visit Shoki. Yes.

So imagine how absolutely thrilled I am about our Thanksgiving plans. Yes, folks, we've decided to screw the turkey (which I never really liked very much in the first place -- it's always too dry) and are doing something Much More Interesting: Ramen from scratch. This includes the broth, the noodles and all of the toppings (hello, runny egg cooking lesson).

Fingers crossed it all works out!