18 March 2011
17 March 2011
Thursday Recipe
Ingredients
- 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
- 1/2 cup mayonnaise
- 3 tablespoons freshly squeezed lemon juice
- 2 inner celery stalks and leaves, finely chopped
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 4 rolls, split and lightly toasted
- Melted butter, for brushing
Directions
Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.
Brush cut sides of the rolls with melted butter and fill with the lobster salad.
15 March 2011
Jack is Six Years Old Today
12 March 2011
Saturday Day Book
I am thinking … that I am taking today off from work and from homework. Bliss!
I am thankful for ...the wonders of modern medicine - LASIK was the best decision.
I am reading … The MacGregor Grooms. Again. I'm also reading Cinderella Ate My Daughter. It's good.
I am hoping …to book my cruise next week!
On my mind ...I need to recommit to the weight loss. I've only been half-hearted about it really and I need to focus.
I'm learning … that I have zero tolerance for incompetence.
Noticing that … it's time to dust. I'm seriously considering hiring a maid to come clean every two weeks.
From the kitchen …baking cookies tomorrow
Around the house …Jack is napping next to me and Kate is snuggled under the covers of my unmade bed.
One of my favorite things …getting a pedicure. Sigh.
11 March 2011
10 March 2011
Thursday Recipe
Ingredients
- 2 servings cooked grits
- 2 tablespoons olive oil
- 1/2 cup diced tasso ham*
- 2 tablespoons diced leeks
- 2 tablespoons diced onion
- 2 tablespoons diced green peppers
- 20 medium to large shrimp, peeled and de-veined, with tails on
- 1 to 2 tablespoons white wine
- 1 cup heavy cream
- Salt and pepper
- Green onion tops, chopped
- *Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.
Directions
Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.
For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
**not being in Louisiana, I would substitute prosciutto for tasso
09 March 2011
In Your Eyes
I have had a few moments though. The first time I got in the shower I had a revelation. Oh. My. Word. THE DUST. I needed to dust the shower. I never looked at the shower with glasses on, so I never saw the dust. We set that to rights immediately. I also had a moment this morning where I went to adjust my glasses, out of habit. I had a mini-panic attack when they weren't there. Then I quickly remembered, oh yeah - I don't wear them anymore. Ha ha.
Truly the best decision I've made in a while. And if you're in the Dallas area and want a LASIK consult, go to Key-Whitman. They are THE BEST. So no more glasses or contacts for me. It has been a revelation. I never imagined I would be able to see like this.