I'm going to take a moment to feel sorry for myself. I got no sleep last night because Charley snores like a drunk sailor and my allergies are so bad today I can't even describe how miserable I am. There is junk dripping from the back of my throat into my stomach and it's making me so nauseous. Okay, I'm done... and unfortunately that didn't make me feel any better. If anyone has some natural/at home remedies for allergies please send them my way because Claritin is doing absolutely nothing for me, and I'm desperate!
On a much more positive note, B and I went to pick out a gift yesterday for a wedding we're going to this weekend, and I got an awesome spice rack out of it!
I know those of you that spend a lot of time in the kitchen appreciate something like this because it seriously makes life so much easier! It takes care of my horribly unorganized spice shelf in the pantry and stops me using paprika instead of chili powder. Yes, that happens all the time.
I got to use this gem while trying out another recipe from the Gracious Pantry last night. As usual, it was scrumptious. I pretty followed her recipe almost exactly, but I'll write it here for convenience!
2 lbs frozen shrimp, peeled with tail off
1 can light coconut milk
1 lb fresh green beans
2 green onions, diced
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
1 tsp pepper
4 tsp. curry powder
Juice of 1/2 a lemon
1. I couldn't find peeled, tail off frozen shrimp, so step one for me was breaking the tails off. You may or may not be able to skip this step.
2. Place all ingredients in a pot and cover. Bring to a boil then remove lid, stir, and cook until shrimp are cooked and veggies are soft.
3. I served B's over brown rice and I just had the shrimp and veggies for dinner. I also removed the shrimp and veggies from the coconut milk to save on some fat, (healthy fat) but you can eat this as more of soup if you'd like.