LOCATION: In our tiny house in Mission, Texas
WEATHER: Very unpleasant! Cool (cold) and rainy. High 50
STEPS: A measly 1655 – couldn’t make myself do my normal hike
CLASS: None offered
This was the kind of day when you want to stay home and curl up with a good book. Rainy and cold all day. It did not warm up at all. Very dreary.
The problem with that statement is I don’t have anywhere to curl up! Our tiny house is minimally furnished. Our main room is an area with an indoor/outdoor table with wicker chairs. We sit around the table when we are doing computer stuff, eating, reading, or watching TV. When we eat outside or entertain people (pre-Covid), we can take the table and chairs outside easily. It all makes sense, but is not too cozy on a day like this.
The highlight of the day was a virtual ZOOM happy hour with friends from Minnesota. Still in the Mayo Clinic workforce, they are working from home, and are doing well.
DINNER: Back to loverboy Jacques Pepin for inspiration.
FAST LOBSTER FRICASSEE
1/2 cup dry white wine
1/3 cup olive oil
1/4 tsp salt
1/4 tsp pepper
1/3 cup Wondra flour
1 cup chopped onion
2/3 cup scallions
1 cup diced tomato
1.5 tablespoons chopped garlic
2 tablespoons chives
I cheated big time by using shrimp rather than lobster. Lobster is hard to find here and we actually prefer shrimp over lobster. (Plus lobster is expensive!)
If you are using lobster, extract the lobster meat from the bodies and claws, and cut in bite-size pieces. If using shrimp, shell about 30 shrimp. From here on, follow the same procedure….
Add the wine to the shrimp (or lobster) and set aside.
Heat the oil over high heat in a skillet large enough to hold all the lobster pieces (or shrimp) in one layer. Sprinkle with salt and pepper, then dredge in the flour and arrange flat in the hot oil. Cook about 2 minutes. Turn the pieces over, reduce the heat to low, cover and continue cooking for about 3 minutes until cooked through. (It doesn’t take long! Don’t overcook!) Remove from the skillet, place in a serving dish, and keep warm in the oven.
Add the onion, scallions, and garlic to the skillet and cook over high heat, about 1 minute. Add the tomato and the reserved lobster/shrimp juices (this would be anything from the shrimp/lobster and the wine that it has been sitting in). Bring to a boil.. Reduce the heat, cover and boil gently for 2 minutes. Pour over the lobster, sprinkle with parsley, and serve. (Serves 4)
I served it with okra and French bread. Paired it with a dry white French wine.