Oh, what a day yesterday had been. If you've seen my tweets and facebook status updates, I was a victim of theft. It's not fun finding out that thieves had cashed a couple a checks that were issued to a different company. How they did it...I have no idea. Just goes to show how desperate people are coming to these days. It's a sad shame. And the wasn't for a small amounts too. Frustration and anger.
This was a test of some kind, I can feel it. This is God saying..."you've had it easy to a little while. Here's a little curve ball." Testing my will power and seeing how I will react. But I'm staying positive that this situation will be resolved. Sure, it'll be a a little difficult for a little while, but in a time when everyone is tightening their belts, I have to tighten mine a little tighter than usual. Have I passed the test yet? Sorry for this not being as food related, but it's a frightening situation that could happen to anyone that I thought to share with you as an example to be extra cautious with all your personal information. I thought I lived in a quiet and safe neighborhood, yet you'll never know what hides beneath that nice exterior.
Anyway...after dealing with all that. I needed to calm myself down. I ventured into the kitchen and made something. luckily it just around dinnertime. I mentioned before that I find cooking and baking to be therapeutic. It really does help take your mind off things that bother us.
Have you ever heard of smoked scallops in those sardine-like cans? I had gotten a couple of these from the grocery and they looked really interesting. They were small scallops packed in cottonseed oil. I once again make a risotto like dish using orzo pasta with some frozen veggies, chicken stock, and evaporated milk. The result deliciousness on a plate. It helped deviate from the stress of the day.
Edited to add: I'm submitting this recipe to 5 Star Foodie for the 5 Star Makeover. This month is pasta.
Serves 2
Veggie Orzo Pasta with Smoked Scallops
1 c uncooked orzo
1 12oz can chicken stock
2-3 c frozen mixed veggies - defrosted
1 large garlic clove - fine chopped
1 can smoked scallops in cottonseed oil - drained
1 5 oz can evaorated milk
1 Tbsp paprika
extra virgin olive oil
pepper to taste
Heat a small drizzle of olive oil in a large skillet. Saute the garlic for 30 sec, the add the scallops and saute for a couple minutes. Add the vegetables and paprika. Cook for another few minutes until the vegetables are tender. Add the stock and orzo. Bring the mixture to a boil. Once the orzo looks like it's cooked to al dente and has absorbed most of the stock, lower the heat and add the evaporated milk. Simmer for a few minutes and season with pepper to taste.
Serve warm.
