I think this is the first time I’ve ever made a dish that involved the use of skewers. I had to locate them at my local grocery store, and you know what? They’re not easy to find. Logic told me to head straight to the utensil and disposable pan aisle, but they weren’t there. Next, I hit the meat section. No dice. “Why not try the picnic and summer bar-b-que section,” you ask? I’ll tell you why… they’re not there!
Nope, the skewers at my local grocery store are located in the fresh seafood section, so if I had started grabbing up my ingredients with the pound of fresh shrimp I needed to make this meal, I could have saved myself approximately fifteen minutes of super-valuable “Gary time.” Of course, I could have also saved it if I just asked any employee in the store where to find skewers. But I don’t do that. It’s true what they say about us. We don’t like to ask for directions.
Side note – later in the day while playing DVR catch-up, I was watching Sandra’s Money Saving Meals, with cooking’s “bad seed,” Sandra Lee (She’s blond! She’s sweet! She’ll cut your throat and have the knife cleaned and back dicing carrots before you hit the floor!).
Sandra, it so happened, was preparing her own little skewer snack and just had to point out that any good chef of course has a bounty of skewers just lying around the kitchen waiting to be employed. Yeah, that made me feel good. Sandra… she really likes to rub your nose in it.
This is a recipe I found over at Lake Lure Cottage Kitchen, posted by my cyber ally, Penny. She lives with her husband in a beautiful summer cottage on Lake Lure, North Carloina, where she raises vegetables in her own garden, creates awesome dishes, and posts eye-popping pics of her lake and its surroundings that lead me to remember my single trip to the Tar Heel State for a television pilot in 1997. Some really beautiful scenery there (check out the blog – the pics really do not disappoint).
Penny seems to have it all, but she never shows off, unlike that snooty money-saving Sandra Lee who’s just busting to tell you that her pork tacos were made for ten cents less than yours.
I think I have some issues.
Anyway, my praise for Penny and her food blog are genuine, but if my flattery also garners me an invitation to relax on a dock awash in the laurel-scented Lake Lure breeze with a plate of salmon tarragon cakes or a grilled pizza or two, I’d happily fake a tapeworm to get out of work and sneak on off to N.C. for a week or two.
Check out the fantastic recipe after the jump
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