Oh the perils of improv cooking with low blood sugar!
Starting out reinvigorated by reading recipes for shrimp in an Italian cookbook, I picked one that sounded promising (in Italian) and began the prep, only to watch my enthusiasm rapidly drain away as the dish took shape. Switched to the standard rescue – TJ's tomatillo salsa, which cures all. Added some garlic and shallots and lemon to the saute. Fresh Kentucky pole beans and all is salvaged.
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