As you know, some of the best meals come from simply pulling stuff out of the refrigerator.
This started with about a pound of leftover shrimp, using the cocktail sauce but adding a bit of hot Thai sauce and oyster sauce along with some garlic, baby bella mushrooms, broccoli, and shredded carrots for a stir-fry over brown rice. Yummy!
Note the crummy old Lodge iron pot–I’m never prepared to take pictures when I’m cooking. I have a whole set of LeCrueset yet I seem to like the iron pots and oddly enough, the old white Corningware cookware for most meals. Actually, yes, that’s the rice in the Corningware on the burner behind the shrimp.
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Between the grilled turkey and the chinese shrimp cocktail, I am now starving and it is only 10:57 a.m. Can’t wait for your usual wine-making and fruit harvesting posts. I’m enjoying summer but itching for autumn and pumpkins.
Hi Loretta! I had a great couple of weeks where I really was into cooking. Now I look at the bumper crop of yellow squash coming due and I’m wondering if I shouldn’t just dump it into a barrel and try making wine out of it!