A couple new designs in the works, but nothing to show yet. I really like both, though, and look forward to sharing them with you…eventually.
Who’s cooking?
Last Sunday, it was the boys. They moved the waffle station outdoors because it was a spectacularly beautiful day.
They turned out great! Waffles, blueberry compote (trying to use up the rest of last summer’s blueberries before this summer’s crop), bellinis.
Yes, the yard looks pretty bad behind there. After brunch, the next phase began: Yard cleanup. This is the only thing I ever want for Mother’s Day, help in the yard!
We got the garage and shed roofs de-mossed and swept, and lots of weeding done.
(perspective is everything!)
And then we relaxed with dinner in the newly presentable space. Ahhhh.
Grilled scallops and shrimp on a bed of angel hair pasta and vegetables. No real recipe, but here’s the cast of characters:
Cooked angel hair pasta, drained
2 cups chicken broth, simmered with shiitake mushrooms and a bit of soy sauce
Stir fried vegetables: 3 heads baby bok choy, 1 red pepper, 1 cup snow pea pods. Add some sesame oil for depth of flavor, a couple ginger slices and some red pepper flakes for zing. When partially done, add some water and soy sauce, and steam until tender/crisp.
Pour the broth/mushrooms over the pasta to keep the pasta from getting too sticky (don’t make pasta too far ahead, or it will just be soggy). Assemble in shallow bowls: pasta/broth/mushrooms, top with veggies, lay the lovely scallops and shrimp on top. Eat!
ETA: I made this again, but no broth, just the stir fry, heartier pasta (so it doesn’t get sticky), and the scallops. We had to pan sear the scallops in olive oil and butter because it’s winter! Pour any liquid from the scallop searing pan into the pasta and veggies. Even better, I think.
