It is a busy Monday morning. I have microwaved the same cup of coffee 4 times. I have made the snacks for the week and before I move on to the next thing I wanted to share a few thoughts and recipes.
Last week my best friend from culinary school was here with us. She was visiting from Charleston SC. Everything I ate and drank with her tasted so good. It's funny how food tastes better when you experience it with someone you love in a positive atmosphere.
Even my kids love her culinary influence. Aunt Em's purse always had plenty of LARA bars. So after she left I tried to make our own. Success. I love the blueberry muffin and the pb&j. For pb&j I went nut free and used sunflowers instead of cashews, sunflower butter instead of pb, and dried cranberries instead of cherries. I also threw in some flax seeds, optional. I used the same instructions and amounts. The pb&j ones I made were too crumbly for bars so I made them into balls.
On my daughter's 3rd Birthday we had already celebrated because I knew we had a busy day, a morning food talk, taking real estate pictures in the afternoon (another love) and now dinner time. My pastor's wife gave me lemongrass so I combed the food network until I found the perfect use. Shrimp in a coconut, ginger, and lemongrass broth. I promise this was truly perfect. It got better, the friend I was working for came to pick up the zip disc of pictures I took and joined us for dinner. My husband's Sous Chef came to drop off something to my husband and he joined us for dinner. Another friend sent a gift home for Eden so we had this fabulous meal with friends and a birthday celebration all unplanned. And I will never ever stop raving about this dish. I also substituted left over pork loin one time and cut it up and another time left over chicken. I just completely omitted the shrimp part of the recipe and added the meat to the broth at the end and made sure it got to temperature (165 degrees).
No comments:
Post a Comment