Shrimp Cocktail

I steamed mushrooms for the first layer, and added chopped tomato for the second. The top was boiled shrimp in Thai Curry spice, with sliced cucumbers for garnish.

A scrumptious appetizer, if nothing else!

Mushroooooooms

Tonight, after acquiring a snuffle-ridden and phlegm-bidden sickness and missing two days of work, I made an actual food dinner.

The cutest of button mushrooms, first sauteed in:

olive oil

onion

thai style curry blend

and then left to simmer in some cheap Pinot Grigio.

Afterward I baked these in wonton wrappers with spinach and lots of cheese, but that's not important: the star, here, is the mushrooms. Delicious alone. Why did I not think to offer any to Ma'am?!

Mushroom & Kale Wonton Cups

If there's been a repetition of ingredients over the past few days, it's because Ma'am is gone to Maine and I've been succumbing to my "use it up" tendencies.

So: shape some wonton wrappers in greased muffin cups, and bake them for 5 minutes.

Take 'em out, and add whatever filling you want, and bake for 10-15 more.

Mine was:

Mushroom

Kale

Red wine

Thai curry spice mix

Chopped onion

Feta cheese

A flavorful beast!

Cookout

Meg wanted to have an apartment cookout, so we dragged the grill and some chairs and a guitar outside, and invited Ryan over to partake in the sun and shine. But halfway through, the charcoal got cold, the sun went down, and the burgers did not cook. So, merrily enough, we lugged everything back upstairs and continued the festivities there. Meg made some delicious concoction of broccoli + gluten-free crackers + cheese, and the burgers came out pretty good; we put some interesting curry sauce on the top for flavoring. All in all it was a good meal, beginning and ending with some cheap wine and good budsies who I see far too rarely...