My kids are out of town, I was on call for a sleepless, Miami weekend, and now….? I’m hanging out in my favorite place…my back patio. I still can’t face the pool…. It’s more an aqua now than florid green…and the sun is setting so the color isn’t as clear to me, thankfully. I’m making progress, anyway. The frogs are starting to sing, the wind is blowing through the umbrella trees, and the peacock across the canal (who keeps running from my camera) is quieting down. Rice and beans are on the stove and I have a few minutes before I need to get back to the kitchen. What’s it like to live in paradise?…..well…..just that…paradise. You just have to remember to get out there and recognize it and take it in…..ah…….. The wine helps (this glass is Josh. www.joshcellars.com)
Tonight I’m making shrimp tacos and black beans as the veggie alternative. My son is very allergic to shellfish, so this week may well have a couple of shrimp dishes, as my boyfriend loves shrimp. The thought of stabbing my son with the epi-pen is just not appealing….and moderately alarming….imagine. Or don’t… I need to go back outside and regain my Zen.
Rice is rice… You got this, right?
Black beans: see prior recipe, but for the adult version add 1/2 chopped jalapeño and 1t red pepper flakes
Shrimp
Heat 1t butter,
1 t chopped garlic,
2T cilantro, finely chopped
2T chipotle sauce, ( SanMarcos is what I’m using)
Cook on med-high 3 mins without stirring to allow a little browning, turn and cook 3 mins
Serve on warm tortillas, with rice, beans, cheese & more salsa
Enjoy!
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