Wednesday, July 13, 2011

Shrimps and Scapes


Oh look, there’s one of my collector mugs.  You were worried you hadn’t seen one in a while weren’t you?


And here’s some toast.  Very exciting.  What’s not exciting is there’s only like three toasts worth of the best almond butter EVER left. 


Somehow I didn’t have lunch yesterday.  I was supposed to grab something from the deli while grocery shopping but I forgot.  Who forgets to eat?  Blasphemy I tell you!

I did haz snackz though…


The pride of dinner was to be these totally amazing garlic scapes given to me by my friends Jamie and Chris.  Aren’t they cool looking?


I followed the advice of my Twitter friends and cooked these up as I would asparagus.  Cooking method of choice:  steaming then grilling.


Also on the grill:  Yukon Gold potatoes with Montreal Steak Spice and fresh parsley butter.


and Grilled Pacific Jumbo Shrimp seasoned with olive oil, lemon juice, fresh garlic slivers, coarse salt, and red pepper flakes.


Shrimp = WIN.  Potatoes = WIN.  Garlic Scapes = FAIL.  I think I oversteamed them because the texture was not good.  Boooooooo. 


I spent the rest of the evening chilling with the naked dog, the furry cat, chocolate covered PB pretzels and about 5 episodes of Friday Night Lights. 

Sometimes a girl just needs a Tuesday night on the couch.  Yes.

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jessica said...

Whoa whoa whoa.. where did you get these chocolate covered peanut butter pretzels??

Buffy said...

What is the grill that you are using??

Roz @ weightingfor50 said...

I really want to try garlic scapes, though I'll be careful not to oversteam. And I'm heading over the border to the Bellingham Trader Joes in a couple of weeks. After reading your post, I'll be sure to pick up some of their almond butter. have a good day.

Jaime said...

Jessica: those pretzels are from Trader Joe's. A friend brought them to me. Danger!! :)

Buffy: it's a Cuisinart Griddler. I bought it with Airmiles a couple of years ago and it's awesome!!

Jackie said...

I find garlic scapes most delicious when cut into 2-3" lengths and then simply sauteed in a bit of butter! Yum.