The recipe I planned to put on this post today is perfectly fitting for what we experienced in the Midwest this weekend.
I hope everyone is enjoying family, friends, feast and some fine goodies. May those who don’t celebrate this American holiday be blessed as well.
I just finished making pumpkin cookies for Thanksgiving treats.
When I first started blogging, I posted recipes to coincide with the comical short story in my memoir anthology about how I learned to cook. The anthology is no longer available, but I hope to re-release it after we move. (If you missed the news about the move, you can find it here) In the mean time, I thought I’d release a new recipe of mine. If you like chicken, and you like deliciously briny Greek olives, you will like this easy recipe. Keep in mind, I cook for two so add ingredients accordingly for more people.
Have you ever created your own recipe for a meal that turned out delicious and then forgot what you did? I have done this countless times. When I try to recreate the same dish, it’s never quite the same.
It’s been a long time since I posted a recipe, which I started doing because of the cooking memoir in my anthology. I’m writing it on my blog immediately after dinner in order not to forget what I did. When I say I made this “today,” it’s actually not the same day that this post is going up.
What is a Frezzelle, you ask? Well, if you’re Italian, you may already know. If you just happen to like Italian food, read on.
I’m not a food or recipe blogger in particular, but since my memoirs and other writings are about every day people learning every day lessons, food must be included. Not to mention that I wrote a story about how I learned to cook in my memoir anthology.
I put a recipe on this blog every now and then when it strikes my fancy, which triggers food bloggers to stop here. I usually return the favor by going to their blogs as well. In doing so, I have found some scrumptious recipes and hope to post a recipe review once a month.
Yep, I’m the shrimp who cooked a shrimp recipe. If you read my nomination post for the Versatile Blogger Award, one random thing about me that I shared is that I’m under five feet tall.
Anyway … it’s been some time since I put up a recipe. I’ve had this drafted for a while, but something else always came up that I wanted to write for my blog. So, today I thought I’d finally share my own made-up shrimp & pasta recipe. I call myself the in-the-pantry cook, which includes whatever is in the pantry I can find, but also the refrigerator/freezer. I also like to make things simple. I’m not a vegetarian or a vegan, for those of you looking for those types of recipes. Continue reading “A Shrimp Cooks Shrimp”