Did you notice my new favicon? (The icon beside the link that says “T D.”) Yep, that was some of my handiwork….alright so it’s embarrassing about how happy I am that I created and changed that simple thing. The previous favicon was supposed to be a paisley design from one of my favorite trays but you couldn’t tell so it had to go. I love paisley and I don’t care who knows it.
The site has a few other minor changes, accomplished over the long weekend, with more in store for the future. Have I mentioned the dabble will turn 1 year old on July 16th? Sure, the idea for the blog came a month or two before that but my ‘welcome” message arrived on that day.
If you’re like me, you might be saying “get to 5 years and then we’ll talk” and my retort is that I will see you in 5 years and we will talk with food-probably a lot of food. Save the date. Might I add that my “magic subscriber number,” that I wanted for my first year, was reached 3 weeks in advance. Hoorah! (Ok, fellow smartasses, now is your chance…watch a few unsubscribe to stick it to me…I would cry.)
Friday, July 16th will probably go by without much hubbub from me but in my personal life, with my mate Greg, it will be another story. We like to celebrate the small things in small ways and baby, we’ve come a long way.
A not-so-great debate has been going on in my head over when I will be back to post after my aunt and uncle’s visit this Sunday through Tuesday. (So excited!) Most likely, I will come back Wednesday but a part of me wants to go rogue and join you again Monday, July 19th. I’m undecided.
The verdict is out about today’s recipe from Real Simple-delicious, easy and with a few more additions, something I will make again and again. With the corn and cream, this dish can become too sweet and have you swimming in creaminess but with the addition of red pepper flakes, garlic and rosemary, it transforms into something savory without being overwhelming. The recipe calls for rice as the base for the dish, the thing to sop up the goodness, but I would add herbs, perhaps lemon zest. The plain white rice was one of the culprits in making the original dish too bland and creamy. The updated version turned out wonderful, highly recommended.
Creamy Shrimp with Corn and Bacon inspired by Real Simple
1 cup long-grain white rice (add herbs and lemon zest once cooked)
4 slices of bacon
1 tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 tbsp rosemary, chopped
dash of red pepper flakes-optional
½ cup dry white wine-optional
¾ cup heavy cream
1 ¼ lbs. large uncooked shrimp, peeled and deveined (I removed the tail for easier eating)
1 ¼ cups corn (frozen or fresh)
In a saucepan with a lid, combine rice, 1 ¼ cups water and ½ tsp salt, bring to a boil. Stir once, cover and reduce to low. Simmer for 18 minutes, remove from heat (still covered) and let stand for 5 minutes. Fluff with a fork before serving. I would add herbs and lemon zest because by itself, it was a bit bland in the dish.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Place on a paper towel, cool and break into pieces. Wipe out the skillet.
Heat oil over medium-high heat, add the onion, garlic, rosemary and red pepper flakes stirring, until softened, 4 to 6 minutes. Add the wine, cook until reduced by half, a few minutes. Add the cream, bring to a boil. Reduce to a simmer, add the shrimp (I cut them in half), corn, salt/pepper until cooked through, 4 to 6 minutes. Add the bacon and serve over rice.