Geez, I’ve been moving around nonstop since I got home – unpacking, organizing, unpacking, cleaning, unpacking, helping with dinner, cleaning, unpacking! My tiredness went away mid-afternoon but I have a feeling its about to catch up with me.
I paused for a snack around 4:30 – Fage (~1/2 c), cantaloupe (~1/2 c) and leftover homemade granola (2-3 tbsp) –
Andrew and Karen joined us for a dinner of scallops + shrimp stir-fry.
In one pan we seared 8 jumbo scallops and about 12 shrimp in a blend of canola oil and Smart Balance.
In another pan, we sauteed bell peppers, mushrooms, sugar snap peas and a jalapeno in a bit more canola oil. Once the veggies were getting tender, we added the following:
- Tamari (1 tbsp?)
- Rice wine vinegar (1 tbsp?)
- 1/2 tsp ground mustard
- 1 tsp brown sugar
- Garlic clove, pressed
Lastly, we splashed on lemon and orange juice to finish them (and used the same combo to de-glaze the seafood pan and get up all the brown bits!). We tossed the shrimp + veggies together and kept the scallops on the side. Along with a piece of sourdough –
In addition to flowers and clean house, I came home to find a HUGE homemade chocolate zucchini cake (with a bourbon glaze!) in the fridge that the husband and Karen had made while I was gone.
There were so many complex flavors – zucchini, bourbon, cinnamon, and of course chocolate. The buttercream icing was fabulous!
I requested a small sliver since I had a lot of sweets on my trip (that’s a 4" appetizer plate and a tiny appetizer fork for perspective!)
But it was good. So I had another sliver. Just call it a total of one small piece
Off to beddddddddddd……….zzzzzzzzzzzzzzzz