While Dave was working at the YMCA, I made a new recipe for dinner, a shrimp stir-fry from Ree Drummond, the Pioneer Woman. The recipe features shrimp, zucchini, corn, and tomatoes in a light sauce of butter and lemon seasoned with basil, served over pasta.
I swore that if this recipe didn’t turn out well, I’d give up cooking all together. This was an idle threat, though it really frustrates me to put so much time and energy into cooking and then the effort does not seem worth it. I punched up the recipe a bit by substituting roasted grape tomatoes instead of simply tossing the fresh tomatoes into the stir-fry.
This recipe turned out great and we all agreed it’s a “keeper.” It took me longer than the 30 minute prep time posted. Who sets these times anyway? Speedy cooks with many helpers? Still, the meal was delicious and fresh and healthful.