Yesterday was certainly a busy day, up at 6:30am, on the road by 8am, and not home again till 9pm. Every six months or so, we travel up to Grand Junction, Colorado and shop till we, literally, feel like dropping. The biggest stop is Sam's Club, where we can stock up on bulk items we use a lot of, especially pet foods. Borders is closing the store in Grand Junction; we found books for ourselves from 20-40% off, and picked up a few items for friends too.
We were also celebrating a personal triumph, so indulged by going to Red Lobster; and it was Lobster Fest!. The meals were terrific, and I'm sure we walked out of there with wings on, for we were both in pig heaven.
Today we are taking a break from everything; a pajama day you might say. Oh, a simple chore has been done here and there, but anything that would take hours will have to wait for another day. Dinner is going to be baked salmon with teriyaki vegetables as a side; nothing complicated.
Since we did have lobster yesterday, I'm going to leave you with a simple recipe to try out:
3 Tbsp butter
½ cup each diced red bell pepper and onion
3 Tbsp all purpose flour
¼ tsp each paprika and nutmeg
3 Tbsp dry sherry
2 cups half n’ half
Pinch ground cayenne pepper
1 tsp crushed dry parsley
1 lb cooked lobster meat (if not available, use imitation lobster)
8 slices (1/4” thick) toasted Italian bread
In a large skillet, medium heat, sauté bell pepper and onion until softened. Stir in flour, paprika, nutmeg and sherry completely; continue stirring as half n’ half is added; bring to boil.
Add cayenne pepper, parsley and lobster meat; let cook for 5 minutes. Spoon mixture over toasted bread.
Makes 8 servings.