At least once a week I don’t have a clue what I’m making for dinner until it’s time to start it. That’s when I start opening the refrigerator, the freezer, cabinet doors and take a run down the cellar to check the shelves and come up with either one of two meals: soup or something in a skillet. Tonight’s looked good enough to photograph and tasted much better:
Large shrimp (from my younger days, these are what I would call small, and those tiny canned shrimp I’d’ve called krill) started it off with garlic in hot Fra Diavalo oil, cumin, ginger, dill, and oyster sauce. Then some mushrooms, a can of oysters, and some shredded cabbage last minute just before the sauce is thickened. Served over rice with saffron flavoring, it was yummy.
The Lost Children: A Charity Anthology
God, I’m starving.
Sorry, the leftovers were eaten the next day for my lunch. In the old days, when I was younger, there wouldn’t have been any leftovers.
I’m not a fan of oysters, but shrimp and everything else in that skillet — YUM!
I frequently cook the same way, without any recipe, just using what’s on hand. That’s how my mom taught me. Sometimes I have to write down what I did while it’s fresh in my mind so I can repeat whatever happy accident happened. 🙂