Hello, lovely people! I’m still up to my ears in wedding projects today. Well, I guess now I would say I’m up to my… waist? It’s been frustrating at times, but for the most part, all my projects are turning out well and I can’t wait for little sister to see everything 🙂 So anyway, the other day I totally got lost in Super Target while shopping for components for said projects. I literally had to stop in the middle of an aisle and think to myself “Which Target am I in?” and “What did I even come in here for?” That’s what happens when I don’t have a list. Two hours later, I emerged with many things for my sister, but also: a cute tank top for myself, a clearance tankini top, cute metallic ballet flats, this awesome nail polish…
and this new-to-me Sabra. I almost did a little “Squeeeee!” in the aisle because I was so excited about finding it. It was delicious and seriously rivaled my beloved Greek Olive. It was gone in less than 48 hours.
Also, have I told you about my recent obsession with cherries? Gotta love in-season fruit.
That brings us to tonight’s dinner. I find myself, once again, in a state of minimal groceries, so I had to get pretty creative tonight.
- I took some cooked shrimp (about 1/2 pound) from the freezer, thawed them out, and took the tails off.
- Then I sauteed onions and garlic in a dab of EVOO till they were nice and brown, then stirred in the last of a jar of salsa, the last of a jar of plain spaghetti sauce (about 1/2 jar), and some water. I seasoned it up with garlic powder and lots of Frank’s hot sauce and let it simmer for awhile while my brown rice and broccoli cooked.
- Just before serving, I stirred in the shrimp and let them heat through.
This meal was ridiculously easy, surprisingly tasty, and 100% from the “pantry!”