I’m back! It’s fun having a digital camera, especially to take snaps of my own dishes.
With Peter away this weekend, I’ve been experimenting in the kitchen. (There are some things I don’t want to inflict on him without a test run.)
My lunch today: a shrimp salad concoction I dreamed up this morning.
Shrimp salad
8 oz. cooked shrimp, cut into ½” pieces
2 tbsp peppadew peppers, finely chopped
2 tbsp chopped celery, with leaves if you have them
2 tbsp cubed mozzarella
1 green end of scallion, chopped
1 ½ tbsp olive oil
1 tsp white wine vinegar
salt and pepper to taste
Toss all this stuff together, cover with plastic and stick in the fridge for an hour.
With Peter away this weekend, I’ve been experimenting in the kitchen. (There are some things I don’t want to inflict on him without a test run.)
My lunch today: a shrimp salad concoction I dreamed up this morning.
Shrimp salad
8 oz. cooked shrimp, cut into ½” pieces
2 tbsp peppadew peppers, finely chopped
2 tbsp chopped celery, with leaves if you have them
2 tbsp cubed mozzarella
1 green end of scallion, chopped
1 ½ tbsp olive oil
1 tsp white wine vinegar
salt and pepper to taste
Toss all this stuff together, cover with plastic and stick in the fridge for an hour.
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