Whirlwind

Gorgeous evenings here lately. 

We bought a new home, and I've been on an emotional twister since. So much to do, immense excitement, packing, purging, remembering. 

I remember being 17 and leaving the home I'd lived in for ten years. Mom and I sat in my old room and cried and cried, years of memories and laughter and trials in those walls. 

Almost ten years into this house, I feel exactly the same.  

The whole family is on board with Sherlock, an utter delight to this fan. We've lost the pipe- what happened to it? Perhaps it'll be found during the move next month. 

Tom's birthday is tomorrow, and his parents invited the kids to stay tonight and tomorrow night. This time together is really the best gift they could give us. 

Tonight we stopped at Macon Bistro for a quick meal at the bar before seeing The Big Short.  

Fallen grits soufflé with shrimp and sorrel, salad and fried chicken with mac-n-cheese and collard greens! Delish! 

The Big Short was incredible. Seriously. Let us be warned and let such lunacy be possible again.  

I miss the boys tonight, just their quiet, sleepy presences. This apartness is good for us all though, and I'm grateful. 

Curried turkey salad

I am really so thankful and warmed by the outpouring of love and support y'all gave me following my Hard Day post. I have not since gotten much more sleep, but today we received some thrilling news, Mom's pain is lessening, and I shared some good laughs with friends.

Last night, in an attempt to eat something, eat well and make it snappy, I made my Curried Turkey Salad for dinner. It is so simple and flavorful, and I am never disappointed. Roast turkey, dried cherries, roasted cashews, scallions, a bit of fresh lemon juice and a curry mayo are all you need; you can whip this up in ten minutes, and it makes great leftovers.

BBQ Shrimp, Y'all!

Do y'all remember that on the Day of The Sardine I also raved about the fresh Alabama shrimp I bought? They were gorgeous. Big beauties from the Gulf- best shrimp in America, hands down. 

You do not want to do anything with shrimp like that but let them shine in the brightest spotlight, and so I decided to make real New Orleans BBQ shrimp with them. Emeril's style.

Real BBQ shrimp have zero to do with barbecue sauce. Zero. And thank goodness. For while I love barbecue sauce as a condiment atop things like grilled chicken, I do not want to veil or disappear shrimp into it. 

Emeril's recipe first asks you to make a foundational sauce by stewing shrimp shells with onions, garlic, "Bayou Blast" seasoning, Worcestershire sauce, lemons, bay leaves, white wine, salt, pepper, and water. After a half-hour simmer, you strain that, reduce the liquid, add cream (Emeril calls for two cups of cream; I use one cup of cream and a half-cup of 2% milk; no one is the wiser; your arteries are all the better.), your reserved shrimp, and just a bit later, butter.

The shrimp are tender and full of flavor, the sauce is lick-your-lips-sigh-and-close-your-eyes divine. You MUST have freshly toasted baguette on hand to sop up all excess. 

BBQ shrimp isn't a daily dish, nor should it be. It's a fantastically rich, delicious treat, and a great way to pay tribute to top-quality shrimp. 

Bon appétit, y'all!