LOCATION: In our tiny house in Mission, Texas
WEATHER: Beautiful! Mostly sunny. High 80
CLASSES: 1 Water aerobics
I played pickleball for the first time in more than a week. I made a few good shots and a lot of bad ones! When I was young, I was always the last kid to be chosen to be on sports teams. It was very traumatic. My lack of athletic skills has plagued me my entire life. I try to think of pickleball as just a fun way to get some exercise. Another lady new to pickleball joined me today, which was nice.
I wavered about doing aerobics as the temperature was not quite 70 by noon. 70 is our rough cut-off for having the class or not. The sun came out at 11:45, so I said “yes!” I was the only one there, though. It felt good to do it again.
I took my walk in the afternoon. Since it was 80, I had to slow down as to not heat up too much. As I was walking, my phone stopped working. I was listening to a podcast and it just stopped. When I got home, I tried to figure out what was going on. I sent a plea for help to our daughter. I’m sure this was her reaction….
In the late afternoon, some fellow Airstreamers that live here came over for happy hour. They are renting a small coach house this season, and found that they like it here. So, last month they sold their house in Chicago and bought a port home here. Even with Covid, real estate sales here have been brisk.
DINNER: I made THAI SHRIMP CURRY from a recipe that I had clipped from a magazine a long time ago. It was really good and so easy.
8-oz package of rice noodles (or rice)
2 T veg oil
1 T finely chopped ginger
3 cloves garlic, minced
4 scallions, chopped
2 T Thai red curry paste
14-oz can unsweetened coconut milk
2 tsp fish sauce
1 T sugar
12-oz bag frozen stir-fry vegetables
1 pound peeled and deveined medium to large shrimp
Fresh cilantro and lime wedges for serving
Cook the rice noodles (or rice) as the label directs. Meanwhile, heat the veg oil in a large skillet. Add ginger, garlic, scallions, and a pinch of salt and cook – about 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add about 1/2 cup water and bring to simmer. Cook about 8 minutes, until a bit thickened.
Add the frozen vegetables and cook, another 4 minutes or so. Add the shrimp and cook just until pink, about 3-4 minutes.
To serve, put the noodles or rice in a bowl and top with the shrimp curry. Garnish with cilantro and lime wedges.
This recipe is a keeper. You could substitute scallops or firm fish, I think.