I feel like the entire month of September has been a long string of elaborate meals, but I only documented one of them for the blog.
You see, Michael has been trying to do a low-carb diet again, and I simply just cannot survive on that. So, each meal has been a balancing act of something he can eat, and something I can eat. This is trickier than it sounds: in the past few weeks alone, I learned that peas have carbs, and so do tomatoes. That old rule of ‘meat and vegetables’ is actually not accurate. There are almost as many carbs in a cup of peas as there are in a sweet potato!
But, there are not too many carbs in asparagus, which just happens to be my favorite veggie of all (except creamstyle corn, of course). So, we raided our freezer and found some salmon that we’d forgotten about, and a bag of shrimp, and decided to make a meal out of it, in two different ways.
Then, since butter and garlic are always okay in a low-carb dish, Michael prepared a scampi for the shrimp. Here he is, adding in the wine.
Coming up for our elaborate meal of October… pumpkin-something. Suggestions, anyone??