Hello, it’s me.
I apologize for my absence. Daylight savings time really screwed me. Also, I was recovering from a ridiculous weekend with my BFF.
Cheryl came to Seattle for Halloween. There aren’t enough adjectives to describe her time here. I will sum it up with this: ludicrous. Like, we went to lunch, dinner, and drinks. Then we ordered a Papa John’s. Night ONE.
We can’t be stopped when we get together. Mix that with costumes & it’s absolutely over. We decided on being Black Swan weeks ago. Like, Natalie Portman’s acclaimed role. I would be the black swan & Cheryl the white swan, obviously. Tutus & leotards ordered, the whole nine yards. Halloween comes. We’re all, “let’s get brunch & then we’ll come home & put on costumes.” Do you think we made it into our costumes on Halloween? We made it to tacos & pumpkin cider but we did not make it into our costumes. Priorities, people.
So we got up Sunday morning & had a photo shoot instead.
Time: 30 minutes (prep + cooking) | Serves: 2
- 1 lb. of shrimp
- 1 large head of broccoli, cut in florets
- 1 red pepper, diced
- 1 tbsp. of olive oil
- 3 tbsp. of soy sauce
- 1 tbsp. of sriracha
- 1 tbsp. of rice wine vinegar
- 2 tbsp. of garlic, minced
- 1 tbsp. of ground ginger
- 1 tsp. of crushed red pepper
- P, to taste
- Sesame seeds, for serving
- Green onion, for serving
- In a bowl, combine soy sauce + sriracha + rice wine vinegar + garlic + ginger + crushed red pepper + P
- Heat olive oil in a large skillet over medium-high heat
- Add shrimp + cook for 2-3 minutes or until pink + cooked through
- Add broccoli + red pepper + cook another 2-3 minutes
- Slowly pour in sauce + stir to combine
- Bring to a boil + then turn down the heat
- Serve hot with sesame seeds + green onion
- Scoop warm handfuls into face hole