By Sue Lau
I’m a little bit late posting this morning. I don’t know what’s up- I should have had this up last night but it seems my clock has been off all week. Anyway, I wanted definitely to get something on the wall this a.m. but of course, I had some bloggy things that couldn’t wait, plus today I am making some corned beef in the crockpot and if I didn’t get that started, I’d be eating at midnight, as they say.
But wow! Here we are in March already! Yesterday I saw daffodils blooming as well as the first tree flowers (Dogwood) when we took the afternoon to go down to Krohn’s Conservatory and grab some barbecue afterwards at Eli’s.
This week is heavy for me getting certain recipes for St. Patrick’s Day ready for you. I’ll be posting my recipe for Ulster Fry this Friday with a blogging group. The Ulster Fry is the Northern Ireland version of a huge country breakfast. You really cannot do that thing very often without permanently bursting at the seams, although once in a March weekend is quite nice.
I’ve already posted some Shamrock Cookies which you should go look if you haven’t already.And an Irish Leek and Parsnip soup for Soup Swappers a few weeks ago. Upcoming, I am hoping to get my recipes for Irish Bacon and Cabbage, Irish Roasted Root Vegetables, Beer Battered Bangers, and Fish & Chips with Seaweed Salt up. So keep your eyes peeled for those. Besides that corned beef that is cooking right now if it passes muster. It should. I mean, it’s not exactly my first time cooking it! (Or devouring it!)
And a few other surprises to fill in the empty spaces. Join me every day and don’t forget to Pin your favs so you don’t lose them. Or you can follow me on Pinterest where you can find them all. (sign up for that with the button on the right hand side of the page).
Until tomorrow- hopefully- (I have been taking too many days off!), with much love and appetite-
- 8 ounces bay scallops
- 8 ounces shrimp, peeled and deveined
- 2 tablespoons olive oil
- 6 tablespoons butter
- 2 tablespoons freshly chopped garlic
- 4 fluid ounces dry white wine
- 1/4 cup fresh lemon juice
- 1 tablespoon small capers
- 2 tablespoons chopped parsley
- 8 ounces cooked spaghetti
- Cook spaghetti and keep warm.
- Heat butter and oil in a skillet.
- Saute garlic briefly then stir in the wine, lemon juice and capers and reduce by one fourth.
- Add shrimp and scallops cooking until scallops are opaque.
- Toss with parsley and spaghetti and serve.
From the kitchen of palatablepastime.com
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