In a short week and a half, I will turn in my grad portfolio for review. It is all that stands between me and graduation. I’ve spent months writing and summarizing what I’ve learned, completing detailed analysis of the projects I’ve done over the span of seven semesters, and am now entering the last stage of edits. To say I’m nervous would be the understatement of the year. I’ve never actually heard of anyone’s portfolio being rejected, but my sometimes irrational mind tells me that if anyone could get rejected it’s me. Funny how in times of stress you can often be your own worst enemy.
As the result of all this work, food and posting has been sorely neglected. Unavoidable, but definitely short-term. I literally have drafts started in the double digits. The content is there, just not the time to refine it. And food? Food has been whatever we can find after a workout. In our old world, working out would have fallen by the wayside weeks ago, however in the new world order, we are still going to the gym every day. I really credit it with keeping me sane. I sorely need to update you on our progress and take some pictures, but for the sake of time… we’ve both just crossed the 11 pound weight loss mark! The results are really starting to show, and I can’t wait to share.
I credit most of it to our continued Paleo diet. Lots of lean meat and veggies that our bodies seem to crave now. Here is a meal Neil cooked up last night. A simple 5-spice shrimp stir fry. Sometimes I swear easy just tastes better.
A pound of fresh shrimp, peeled and deveined, cooked with 1 tablespoon of olive oil, a splash of lemon and lime juice, 1 teaspoon 5 spice powder, 1/2 teaspoon of salt and pepper and 2-3 cloves of garlic, minced or pressed, your choice. Cook the shrimp in a medium pan over medium-high heat until about halfway done, then remove from the pan keeping all the garlic and juices with the shrimp.
Deglaze the pan with a little bit of water and add your veggies (heartier varieties first and then slowly the more tender veggies), then add 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon lime juice, 1 teaspoon 5 spice powder, 1-inch fresh grated ginger, 2 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce or Braggs Liquid Aminos, 2 tablespoons honey, and if you like it HOT, add 1 tablespoon Sriracha (optional for spice lovers)
Cook for 3-5 minutes until shrimp are done, plate, and SCARF!
Hot and spicy, but second to our Blackened Shrimp Alfredo, it’s my favorite way to have shrimp. If you are unfamiliar with 5 Spice, it is definitely a staple to keep in your spice collection. It’s a blend of fennel, cloves, cinnamon, star anise, and Szechuan peppercorns. To me, if it’s missing the peppercorns it’s not legit. As far as taste, it’s true to it’s name and a blend of sweet, sour, bitter, salty and spicy. A little goes a long way toward creating great flavor.
Is it really Wednesday already?
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