Every time I go to Whole Foods or the Farmer’s Market or Main Street Market I have plans to buy some flowers. Yet, when I get there, and I look at the prices, which really aren’t that high at all (!), I swiftly walk on and focus on the food that needs purchasing.
YET – I have never regretted buying a bouquet of flowers! I found the above mums for $8 and put them to great use in my house. I split the bouquet in 4 parts to get maximum enjoyment.
I went hunting for one more vase and remembered this one my grandmother just gave me. She told me it’s a Van Briggle piece from the turn of the century. It matched the mums perfectly!
Who first decided you shouldn’t play with your food? I say decorate until it’s time to eat! Just watch out for misbehaving butternuts…
While I was out I stopped into the bakery for a bit and scored myself a personal bag of Cville Cluster. I really could eat this all the time, everyday, nonstop. I tried to ration it out and when I finish a bag I give it a rest before I claim another. Since it’s unlimited and all! So a week without and I’m glad to have it back <3
Dinner tonight was a shrimp special: Sweet n Smoky Shrimp Pasta
We used to have frozen shrimp on hand all.the.time. a few years ago. Then I realized it all came from Thailand. Seafood Watch did not approve, so I gave it up and now purchase US wild caught shrimp only nowadays. And I realized it tastes much better too.
I used this sauce as my flava – it’s a sample sent from OpenSky to test out. Seemed like the perfect match!
I coated the shrimp in the sauce, cooked pasta and 2 slices of bacon on the side. When the shrimp were complete, I removed them and cooked portabello mushrooms and green peppers. All tossed together, it was delicious!
Sweet n Smoky Shrimp Pasta
- 1/2 pound wild-caught U.S. shrimp
- 2 servings whole wheat spaghetti (although Matt said he wished these were soba noodles!)
- 1/2 cup garlic chili sauce (it’s actually pretty common to find – but this brand was really good!)
- 2 portabello mushrooms, sliced
- 1 bell pepper, sliced
- Optional: 2 slices bacon
- Cook pasta according to package in salty water.
- Peel shrimp and coat with garlic chili sauce.
- Cook bacon in pan until crispy, then remove.
- Add shrimp and sauce to bacon grease (if not using bacon, just add some oil here for cooking).
- Let shrimp sear and when turning pink, flip. Try not to touch them too much so they get crispy.
- When shrimp are done, remove from pan on a holding plate.
- Add mushrooms and pepper along with 2-3 tbsp water and steam-cook until tender.
- Remove veggies from pan and reduce sauce on high heat until thickened.
- Layer pasta, veggies, shrimp and bacon in bowl and top with reduction.
[Please ignore the cell phone on the dinner table!!]
Off to watch some tele!