Monday 16 September
Holt took the leftovers of the
salad he made yesterday and added more fresh yellow watermelon, mint leaves,
and a couple of small ripe poblano peppers from our garden, diced into tiny red
cubes. Then he boiled a half pound of
shrimp in a court bouillon of celery
leaves and pepper stems, and tossed them together.
This is one of those dishes that you
get in hot restaurants for $15 as an appetizer and $40 as an entrée. Using frozen shrimp bought on sale and a
local watermelon from Madison's, plus mint and peppers from our garden, it
probably cost $5 for dinner for the two of us.
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