Shrimp + Broccoli Stir Fry

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Hello, it’s me.

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I apologize for my absence. Daylight savings time really screwed me. Also, I was recovering from a ridiculous weekend with my BFF.

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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.

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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.

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So we got up Sunday morning & had a photo shoot instead.

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Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 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

How to:

  • 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

Bok Choy Stir Fry

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Something traumatizing has happened to me.

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I am not even exaggerating this time.

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The other day I heard screams outside of my office. I looked out the window to see a man on top of a building getting ready to jump. I gasped – totally lost for words. I thought I was seeing things. Stuff like this happens in movies & on that heinous Tru TV channel. Not in real life. The police were called & after more than an hour of negotiations, they talked him down.

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I don’t care much about anything besides myself, but thank you, Jesus, for men & women in service. These fools put on their unflattering uniforms everyday & risk their lives for you & me. Fools because they gotta be a little bonkers to do this crap. Unflattering because they just hug in weird places, I’m sorry. I can say this – I’m an Army wife, remember???

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I hope none of you are as sad as the man on the roof. If you are, Jesus loves you. If you aren’t, Jesus still loves you.

I apologize that this was not even close to amusing, but I have a serious side, ok?!?!

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 onion, sliced thin
  • 1 red pepper, sliced thin
  • 1 yellow pepper, sliced thin
  • 4 stalks of bok choy, stems + leaves separated + chopped
  • 1/4 cup of kimchi, chopped
  • 1 small container of water chestnuts
  • 1/2 cup of edamame
  • 1 tbsp. of coconut oil
  • 1/4 cup of soy sauce
  • 2 tbsp. of garlic, minced
  • 1 tsp. of dried ginger
  • S+P, to taste
  • Brown rice, for serving

How to:

  • Heat coconut oil in a skillet over medium-high heat
  • Add onion + peppers + bok choy stems + S+P, cook for 3-4 minutes
  • Add kimchi + water chestnuts + edamame, cook another 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add soy sauce + let simmer for 2-3 minutes
  • Serve hot over brown rice
  • Use chopsticks if you’re feeling fancy + free