Sassy Black Friend

Quick and yummy

Here’s another fun recipe-less recipe. It came about because I had some shrimp I wanted to use, and needed something fast.

Ingredients:

1 lb extra large shrimp (don’t use anything smaller than 21/25s)
4 cloves garlic
2 lemons
1 bunch of scallions
1 pint grape tomatoes
4 tbsp olive oil
1 tbsp coconut oil (optional)
Parsley (to taste)
Dash of red pepper flakes (optional)
3 ears of corn (removed from cob – don’t forget to scrape out the extra tastiness – can use frozen)
1 lb pasta (whatever you like is fine – I used linguini)

Directions:

Remove shells and tails from shrimp. Boil shells and tails in a small pot with 2-3 cups of water for at least 30 minutes (I did this ahead of time right when I brought the shrimp home). Once the stock is nice and shrimpy and reduced about 50%, strain it and set aside (can be refrigerated, but get it back to room temp before using).

Combine 1/2 cup of corn kernels, garlic, handful of tomatoes and 3 tbsp olive oil in blender or mini mixer and blitz until smooth.

Boil water for pasta and slice shrimp in half lengthwise and set aside.

Slice tomatoes in half lengthwise and chop scallions (separate the white and green).

Sautee 1/2 of the remaining tomatoes, rest of corn and white parts of the scallions in 1 tbsp of olive oil and 1 tbsp of coconut oil until skin of tomatoes is wilted and slightly browned.

Right before putting pasta in (if not fresh, of course), add the tomato garlic mixture and juice of one lemon to the tomatoes and cook on medium/high until bubbling. Add little bits of the shrimp stock to loosen sauce. Cook for 5 or so minutes, keep adding stock as you like (make sure you’re not salting anything – shrimp stock is very briney).

When pasta is almost done, add the shrimp and toss/stir to get the cooked. It should only take 2 minutes or so. Turn off heat and add the rest of the tomatoes, scallions, parsley and juice of other lemon. Drain pasta and toss together with sauce right away.

Yum yum yum. The directions make it sound harder than it is.

Er, ugh…

It’s about eleventy-billion degrees right now and I’m waging a war against doing anything at all. The boyfriend is going through a bit of a hyper phase, and is not allowed in my presence. Stay in the basement and count garbage bags. Organize the toolbox. Separate bearings by size. Whatever.

Just watching him flitting around (in a manly way of course) full of energy is exhausting. When I got up this morning he was reorganizing the kitchen cabinets.

There’s no stopping me

For reals. Little Mama (the artist formerly known as Little Sister) is having her first (of two) baby showers this weekend. This one is just for friends etc. in the DC area. She’ll do another at home next month. As co-hostess and party starter, I was charged with buying the funny shirts, decorations, and planning the menu.

The best part? I got to plan a menu I don’t have to cook. My other co-hostess insisted on having the party catered. So I spent hours looking at pretty sounding food and didn’t have to even go inside a kitchen. Everyone wins!

What’s another word for exhausted

Man oh man, am I tired. This month has been a real marathon and there’s more to go. I’ve canceled our Memorial Day weekend plans so the boyfriend and I can just veg out at home for a few days. Right now the plan is to turn off the phones and close the drapes. We won’t do anything more strenuous than order chinese.

Sounds like heaven. You know how people are always complaining that kids today never go outside? Like they spend 24/7 on Playstation and cell phones? Sign me up for some of that. Less go there and get things done, more click here to complete this task.

I’m supposed to be going to the grocery store right now, but my butt refuses to move off the sofa. Dog and cat are in agreement, we will not be moved.

Baking Overload

The boyfriend is newly obsessed with baking. Yes, I know this is the worst possible time of year to start a hobby that keeps the house 15 degrees warmer, but that’s how he rolls.

We have dozens of chocolate chip cookies, two pies, a quiche, and three pound cakes in the kitchen right now. I’m trying to find someone to take some of this stuff since we’re leaving town in three days.

So, if you’ve got a sweet tooth and live in our neighborhood, feel free to stop by. We’re the house sending vanilla smells out into the street.

I made this

New favorite recipe: Corn Fritters from America’s Test Kitchen.

Of course I made a few changes to the recipe because I decided to make them last minute and didn’t want to go to the store for ingredients. This came about because I bought some beautiful corn but the dinner we were going to serve it at got canceled. So I had a dozen ears of corn taking up space in the fridge. Google to the rescue, as usual.

Here’s the recipe and the substitutions I made : Read more »