As I may have already mentioned, all my birthday plans got ruined and/or postponed by that damned
gimpy fish snowstorm. I ended up staying in all weekend after I got home Friday afternoon and not doing anything particularly productive. I did manage to cook a nice feast, however, which I shared with my roommate because I had made quite a lot of food.
The lineup: baked shrimp skewers, pan-steamed broccoli, and herb and lemon jasmine rice (the tomatoes were just an extra thing because my tomatoes had to get used up, they were going bad…)
I heated the oven to 350, having skimmed over some instructions somewhere online about baking shrimp. You’ll rarely want to put the temp very high for cooking seafood, at least, that’s the impression I get. If I’d planned ahead more I might have marinated the shrimp, but I did not plan ahead more. I tossed it with some olive oil (the good olive oil), sea salt, and pepper, and possibly some other herbs, I don’t know. It was over a week ago now. My memory isn’t that good anymore. Soon I’ll be a stooped old lady with no teeth.
(For perspective, for those who don’t know me, I just turned 26, so… yeah.)
Anyway, back to the shrimp. I grabbed a few bamboo skewers and started sticking the shrimp on them. Only about five fit on each skewer, since I didn’t want to crowd them too much. I got a package of bamboo skewers for like $1, of which I have barely used any at all, so a recipe like this isn’t going to require lots of money to buy the materials. Just the shrimp. Although I just bought a big bag of frozen shrimp when it was on sale, and it was a really good deal. …So, shopping and preparing aside — Once the oven was heated up I just stuck the skewers in the oven, on a foil-lined baking sheet, and they only cooked for 10 minutes at the most. Turning them once is recommended, and I finally had a reason to use my plastic metal-handled tongs. Yay. Make sure you pay attention and take them out of the oven once they’re opaque and pink. Otherwise, they’ll be overcooked and dry and that’s just gross.
Alternatively, you could cook them on a grill instead, which would probably give them that delicious smoky flavor that’s really the point of anything vaguely kabob-related. I don’t own a grill, so I didn’t get to do that. So what.
My shrimp were mild but quite tasty and juicy.
Here is a close-up of the shrimp, just because:
My rice was nothing complicated, just made the way you usually cook rice. I hope you wouldn’t need me to tell you how to do that. I added at least one tablespoon of butter, a whole bunch of thyme, and some other herb, like basil, or something. Like I said, it was over a week ago, I don’t really remember. Once the water was done cooking off I poured in some lemon juice. You probably don’t want to squeeze a lemon right into the rice unless you really like eating lemon seeds… which I don’t. I used approximately half a lemon. I don’t know what that is in actual measurements. It ended up tasting quite lemony, which I believe was a result of adding the lemon juice after it was cooked. I’m sure if you put in the lemon before it was done cooking, it would be a little more subdued. Not sure though, so don’t take my word for it.
And not even ten minutes after I’d started eating:
So yeah. It was really good.
If you live in the Northeast like me, you’re currently experiencing a storm they’ve decided to call “Nemo.” That’s a pretty terrible name for a snowstorm, but, really, are there good ones?
While I’m toasting my pita “chips” (just a cut up pita, no decorations) for the canned hummus I hope will be edible, I thought I would write a post. Give you something to read while you’re stuck inside, assuming you haven’t lost your power.
Anyway… I had birthday brunch plans tomorrow morning which are now cancelled. And some other tentative plans for today(?) that I knew would not be happening once I saw the forecast on Wednesday. Yes, my own birthday. It’s tomorrow, and although my Saturday evening plans should still pan out, that’s still a 2/3 disappointment rate for how I hoped things would go. People keep telling me that it’s not a big deal, I can just celebrate later, and also that I should have my birthday in the summer. I am aware I’ve been making it into a bigger deal than it should be, but how often does one’s birthday fall on a Saturday? That’s the time when the actual DAY of your birthday should be filled with awesome. It’s just going to be filled with snow with a little bit of awesome tacked on – which will be so much less awesome because I’m going to have to wear something totally different than what I was planning. No way those shoes will handle the snow.
I don’t want to explain why I was so upset when my birthday plans had to change. To summarize: after certain aspects of my birthday celebrations for the past two years, I really just wanted things to go well and not have any problems.
But on to other things. Although I’m still bummed, I’m not really upset anymore, and as I can’t do anything about the weather, I will just have to get over it.
My pre-blizzard activity was … Read the rest of this entry