Yesterday was a pretty damn productive day. As working from home holds the great possibility of getting stir crazy, by five o’clock I found myself needing to get out of the house. With mildly stocked fridge and some money in my pocket I decided it’d be fun to ride to the grocery store and get myself some fresh ingredients for an awesome dinner. Needing to get out of the house, of course, I decided to go to furthest of the closer grocery stores in the area, New Seasons, my new favorite-est grocery store. The closest New Seasons to our house is about 4 miles away. I think that I underestimated exactly how far 4 miles really is, at least to someone who’s barely biked in the past month due to moving and a broken thumb. It was an awesome ride, but god was it haul. Definitely not a leisure ride.
However, the view along Willamette is pretty amazing. You can’t really tell from the map, but everything south of Willamette along that route is a pretty straight cliff down, and so you have this amazing view of Forest Park and downtown Portland across the river. At night when the city is lit up it’s pretty awesome too. I’m going to need to get some pictures of the view to post soon.
After the long ride I can home and made a pretty awesome meal. It was a Shrimp with Green Beans pasta dish and I’m going to post the recipe below for anyone to use if they want but mostly as a note of it for myself.
| Shrimp with Green Beans Ingredients 1 tbs Ginger – minced 2 tbs Garlic – minced 5 stalks Green Onions 2 Tomatillas – eighthed ±4 cups Green Beans ±2 cups Shitaki Mushrooms 3 cups Fresh Pineapple – Chopped ½ lbs 40/50 Shrimp fully shelled include the tail ¼ lbs Scallops 12 oz dry Linguini 3 tbs Olive Oil Juice of ½ Lime 2 tbs Soy Sauce ½ cup White Wine ¼ cup Butter Salt and Pepper to taste |
 Shrimp and Green Beans |
| Cooking Directions 1. Saute Ginger, Garlic and Green Onions on low heat in a saute pan with Olive Oil until browned. 2. Add Green Beans, Tomatillas and Mushrooms and saute 5 additional minutes on low heat. Add Soy Sauce and Lime Juice after a couple minutes. 3. In separate saute pan, saute Shrimp, Scallops and Pineapple with butter and wine until Shrimp are pink. 4. Combine both pans. Toss and saute 1 minute. 5. Add Linguini, coating pasta in wine sauce. Add Salt and Pepper to taste. Serve. With white wine. It was awesome. Could be good with Cashews too. |
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