Scallop Meal #2

Day 124

For the 2nd pound of scallops from Anderson Seafoods, I wrapped the scallops in bacon and stuck them under the broiler, served with a side of sauteed zucchini and cashews.

So easy and so good.

At another meal, Rob and I ate the prepared meal of Szechwan Shrimp. The shrimp itself was fantastic, but I was not crazy about the sauce and veggies that it came with; Rob polished that off for me.

Curried Scallop Soup

Day #123

I got really lucky last week and won a $150 gift certificate for Anderson Seafoods from Averie's blog. I ordered two 8-oz albacore steaks, a pre-made szechwan shrimp meal, and 4 pounds of premium scallops. I love scallops, but haven't had them for years because they're so pricey. They arrived frozen in the mail the day after I ordered them.

Today I made Curried Coconut Milk Soup with one pound of the scallops:

Very easy. Sauteed thin strips of red bell pepper, carrots and the scallops for 3 minutes, added curry powder, salt and chives, then added a can of light coconut milk and heated. Mmm, mmm good!

Something you don't see everyday

Day 122

ME in a DRESS? Definitely a routine-breaker.

It was dollar day at the thrift store, so I figured what the heck. If we ever get a hot summer day, this will be comfy for standing behind the welcome desk at the Y.

Downtown Cattle Drive

Day 121

In conjunction with our county fair, the organizers did something new this year: Driving a herd of cattle from the downtown courthouse square to the fair-grounds a couple miles away. Because of work I didn't have time to walk all the way, but it started a few blocks away from our house, so I had to go. My husband and I even made it onto the front page of the local paper the next day; we were two tiny little ant specks in the crowd, but definitely recognizable with a good magnifying glass.

New kitchen item.

Day 120

Today I found something at a thrift store that I've wanted for a long time; a butcher block island table:

Check out the close-up of the space for knives along the back:

I finally have a large surface for chopping my veggies. I already sterilized it with a vinegar/water solution, and now I need to buy some food-grade vegetable oil for sealing it. It has a bunch of knife marks in it, which I'm guessing is why the previous owner got rid of it, but they don't bother me at all. Now I just need to make sure that stuff doesn't get piled on it. This is my FOOD PREP area, not the pile-up area! Naturally this has set off a flurry of rearranging my kitchen stuff once again. I haven't figured out what I want to put on that one level with all the dowels. I'm guessing that's supposed to be for storing wine, but we don't drink wine.