I
was not in the mood to cook last night. Not the kind
of cooking that involves a lot of cutting and peeling
and stirring and, above all, waiting for the
stuff to be ready to eat. Plus, with Thanksgiving coming
up, I need to be making space in my fridge for leftovers,
not creating more. Fortunately, shrimp fried
rice is perfect for such occasions,
provided you have some leftover rice on hand. Since
I had a lot of shiitake-flavored
rice, I just cut up some carrots and scallions,
defrosted some shrimp, threw in some frozen peas, sliced
up a quickie one-egg omelet, and threw it all into a
deep pan. Stir and sling in soy sauce, and you've got
dinner in minutes, with just enough leftovers for tomorrow's
lunch!
I did cook the pumpkin pie
tart last night, but that hardly counts in terms
of effort. The shells were frozen, and I'd made the
filling earlier. I just set out the shells, filled
'em, then kept an eye on the oven. In the little bento
box the pie looks huge, but keep in mind that it's not
very deep. It also looks strangely colored, which reflects
more the less-than-ideal lighting in my kitchen rather
than the color of the pie itself.
Edamame is great for
filling in corners and spaces.
Wanna talk
about it?
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