What a "Week"

I've had one of those weeks where things have just moved really fast (I know it's only Monday, but Monday to Monday). I've had numerous successes and fires, but I would really like things to be more centrally located.

This last week I planned for a big show and scratched, turned 31, got stood up, met someone new, got bit at by a horse, gained a customer, cooked for 3 hours to make 20 hors d'oeurves, cooked for 4 hours to make 3 meals, found out I have to spend hundreds on my housecat, "fired" a "customer," tried a plain habanero pepper, touched an iceberg, went to a party, had two ex's call me, got drunk, got a lead on a good job, I ate "out" 3 times (a breakfast, a lunch and a dinner), did not get one lick of exercise in unless you count the *very angry* morgan mare I had to ride last Thursday, got invited to another party and got mis-billed from my insurance company so I get to call them tomorrow and argue. Yee-haw.

I don't even consider myself as busy as I used to be...not even nearly. I used to work 60-80 hour weeks...I did that for about 9 years. I don't know how I did it then! What's funny is that I know that I will never be less busy than this!

So enough reflecting, I made a fabulous meal tonight (if I do say so myself) and I'd like to share. Actually I didn't make up this recipe so I'm actually just bragging that I followed directions correctly.


Spicy Shrimp and Sausage Boil

1 serrano or jalapeno chile, halved lengthwise
2 celery stalks, halved
1 medium onion, quartered through stem end
2 garlic cloves, smashed
2 T seafood seasoning, plus more for serving
2 ears corn, husks and silks removed, quartered
1 lb red new potatoes
1 lb smoked andouille sausage, cut into 1-inch pieces
1 pound large shell-on shrimp
2 T melted butter
1 t hot-pepper sauce

In a large pot, combing chile, celery, onion, garlic, 1 T seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1.5 minutes. Reserve ¼ cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 T seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.


I subbed creole seasoning for fish seasoning. This recipe was spicy enough, I could have not used the hot-pepper sauce. In fact, I couldn't drink wine without coughing, I had to switch to milk. Really, the recipe is easy enough, I think a person could sub whatever seasoning they wanted to. I just happen to be a cajun appreciater.

I also made ciabatta bread for the first time...that surprisingly turned out. I had a period of time where I was really doubting the recipe.

Just to be really industrious, I made salsa as well. My friend Sandra commented that I had a "international" experience in my kitchen today...I suppose I did!

No photos, my computer is a little sick. It does not like to upload or download but it does everything else. So this is on list of fun things to do this week.