Lunch planning

LOCATION:  In our tiny house in Mission,  Texas
WEATHER:  Beautiful.  High 74

Two new residents showed up for my Basic Beginner line dance.  Unfortunately, today is the last class of the season since I will be leaving on Sunday.  It was a couple who are eager to learn.  This was followed by two more line-dancing classes where we did some more complicated dances.  Such a fun way to exercise!

I stayed at the clubhouse for two classes of water aerobics.  By the time I got home, I had been gone for 5.5 hours!  I hungrily gobbled down some lunch.  Speaking of lunch…..Since I usually am gone around lunchtime, I leave George notes for his lunch that I prepare ahead of time.  I have been using scraps of paper with his instructions.  This morning, it dawned on me that I should be using the cute blackboard that the former owners of this house had built in a spice rack.  So, today, I left him instructions on where to find lunch – stir-fried rice – and how to prepare it….

In the afternoon, Diego the vegetable truck man, arrived and set up shop next to the clubhouse.  We bought some grapefruit and an onion, just enough to get us through the week. 

DINNER:  A new recipe I found in a magazine.  Perfect for using some things out of the freezer – andouille sausage and frozen shrimp…. The recipe did not come with specific amounts, so I just guessed…

Shrimp, sausage, and black bean pasta

Andiouille sausage, diced
olive oil
Shrimp, peeled
Cajun seasoning
Ziti  or similar pasta
Black beans, drained and rinsed
salt, pepper
lemon juice
jalapeno (optional)
onion, diced
garlic, minced
bell pepper, diced
green onion, minced as garnish

Heat oil.  Cook andouille until brown.  Remove.  Add more oil and a little butter, and sautee onion, bell pepper, garlic, and jalapeno.  Add shrimp and cook only about 1 minute.  Add cooked pasta, beans, Cajun seasoning, salt, pepper,  and lemon juice.  Cook 2 minutes until warm.  Garnish with green onion. 

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