It’s a universally accepted truism that one should not do the weekly shopping on an empty stomach.
It’s a normally accepted fact that skipping lunch can cause said stomach to be empty.
It’s a little established but well-known fact that the ears are the very best part of the Chocolate Easter Bunny.
If you combine the first two, then toss in the third, you get….
Well, let’s just say it’s not a pretty picture.
I’m afraid he didn’t make it out of the village intact.
And, let me take this opportunity to point out yet one more disadvantage to driving the manual transmission cars so beloved here….
Has anyone thought about just selling Bunny Ears for Easter?
Of course, you all can see the problem. I’m going to have to buy another bunny for Easter. Oh, woe is me!
For those of you who popped over to see the weekly progress report… There’s nothing to show.
Drawers are being glued in the barn, but, due to an unfortunate incident involving a toe, mon mari has taken to lazing around watching DVD’s of canceled American television series (The Wire, Alias).
We hope to have him back to work, er, I mean all better soon.
As spring is valiantly attempting to make itself known, I’m missing the hundreds of bulbs I planted at our last house. I have had a few pleasant spring surprises here:
I don’t know what this is, and I trimmed it back from a tangled overgrown mess earlier this winter. I’m glad I resisted the urge to cut it off at the ground.
I’m equally glad I was kind to the unknown bush that turned out to be a forsythia.
And, finally, I’m really glad I found frozen scallops. The fresh ones are terribly expensive, and a bit of a waste, as I don’t like the coral, and that makes up half the weight. The frozen scallops, without coral, are less expensive… Most likely because they don’t have the coral…. We’re a match!
Sautéed Scallops with Pesto
These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd.
12oz (350gr) scallops
2oz (60gr) bacon 2 – 3 strips
1 tbs olive oil
3 tbs sherry
3 tbs pesto
Rinse scallops and pat dry. Cut bacon into matchsticks. Heat oil in large nonstick skillet over medium high heat. Add bacon and fry until crisp. Remove bacon. Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay). Reduce heat to low and add sherry, stirring to get up any browned bits. Remove from heat and stir in pesto. Add bacon, stir to combine and serve.
Another easy recipe…. I really think I’m going to have to get more complicated. No one will take me seriously!