So, we’ve been doing some fitnessy things.
And then I hurt my knee.
That’s kind of the entire story, but I’ve been thinking a lot about the things we’ve been working on, tools we’ve used, and some pretty messed up things about our culture. As per the usual?
I need to admit something: I don’t get it. It seems weird to add mush to mush and then end up with kind of a pile of mush. I KNOW IT’S NOT REALLY THAT, but it this particular side dish has always been sort of lame to me, and I don’t think I’ve ever honestly eaten it in a restaurant.
I also ate a ton of frozen spinach as a kid (Mama, I know that it wasn’t really every night of my life), and the texture is just UGH. Like stringy prechewed grass? But that doesn’t taste good? Sorry for the visual – my point is that when creamed spinach is made from frozen spinach it makes me feel sad on the inside where my feelings live, SO I DON’T EAT IT.
Until now! When I made it with fresh spinach! And cheese! Let’s go.
I mean, of course I did, right?
I told you we were going camping this weekend and that it was supposed to rain. IT RAINED A LOT. Like…for 24 hours straight before we were supposed to leave, so we had a family meeting with the couple we were travelling with and were all “yeah, we bought all this food and hotels suck but also being soaking overnight sucks so…”
How was your week? I’m glad its over, not because it was a bad but because WEEKEND. You know.
Well, a few things have happened. First, in that post we only talk about shrimp, and there are SO many other things that can be hibachied. Also. Shrimp sauce. White sauce. But it’s pink? People love it, and we should all know how to make our own. Because THEN you can make, like, a hibachi FEAST.
Not just hibachi shrimp, not that there’s a thing wrong with that.
The other reason that I really wanted to redo this “recipe” (more of a method) is that a few folks have told me that something that makes hibachi taste like hibachi is a little citrus with the soy flavoring. So, this time I added some citrus to my seasonings. It is super delish, but I also like the plain soy method. Citrus or no is totally up to you.
Don’t get all huffy by the fact that I’m offering Brussels on a Monday. I PROMISE, this is not mushy stinky bitter awful Brussels that we used to have. Not “we,” my parents would never dream of such a thing.
What IS it about these little guys? Everyone on the earth seems to be inundated with a serious PTSD-esque memory of them, and then now all of a sudden they’re all over trendy restaurant menus, but they’re crispy or baconed-up or whatevs.
Raw is your new favorite way to eat them, promise. Because, when all is said and done, Brussels are cabbage, right? Raw cabbage = slaw. This is basically slaw with Caesar dressing and sexy fried capers on top. Let’s get after it.