I believe I have the issue contained for now, but I probably need to stop and get some traps to make sure.
MSO was back in town this weekend through yesterday for business, so we got to hang out and do some fun stuff. I have been going through all of my Food & Wine magazines and yanking out the recipes I want to try, so I told her to go through the stack and pick some. Portland is great for seafood except for shrimp, apparently, so we made several shrimp dishes, all of them Thai-themed. Three recipes to be exact. One was kind of a deconstructed spring roll salad, which was a major failure because I started soaking the noodles in cold water too early, AND couldn't be bothered to plunge them in ice water after boiling them, with the result that it was kind of a slimy gooey mush (which should make good leftovers for lunch today, if nothing else) that tasted good anyway. In the middle of the road were grilled shrimp and scallap kebobs in a soy-lemon marinade, which was good, but also a lot of work. The real winner from my perspective was a green curry and coconut milk soup with shrimp and scallops (although it felt somewhat criminal to be quartering big fat sea scallops and chucking them in soup). It was quick and easy and oh so tasty. Recipe here. Probably not the healthiest with all the fat from the coconut milk, but whatever.
I do want to try more new recipes this fall. Isn't every cook always saying that? I think you go through cycles. Sometimes you just want a stable of easy things you can make more or less from memory, and sometimes you feel like exploring. I'm in a rut right now so I feel like exploring. I will especially need to be exploring vegetables since I signed up for another round of CSA share deliveries that starts a week from now.
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