It's often the very small things in life that can make you feel wildly happy.
(Ah yes, the armchair philosopher has begun spouting Wisdom for the Week - but do humour her - just as you would a rather green-behind-the ears DJ on a music channel proffering love and life advice - it's just some home-spun experience extrapolated to a world, nay, universal view ...)
Well, yes, how would you account for the fact that one of life's happiest moments, perhaps the only one, was when she discovered how to get dry yeast to work?
And the second happiest moment, just a few days ago, when she discovered her favourite brand of frozen (cleaned and deveined) prawns had made a comeback?
And the third happiest moment was when she discovered that she had refrigerated the avocado at the perfectly ripe moment so much so that when she cut through it, there was a paragon of green, glossy, buttery perfection in her hand?
Out went plans for an avocado, papaya, tomato salsa, in came what we shall now call a 'shrimp' and avocado salad. By the way, the difference between a shrimp and a prawn is this. (But I didn't go through it because it seemed boring, and who knows, my prawns might have been shrimp anyway!)
(It's a synthesis of various recipes I found on the Net, try as I might, I cannot zero in on the two I synthesised.)
But enough of meandering, here's how this impressing-friends salad is made!
Shrimp 500 gm
Oil: 1 tbsp
Red chilli powder: 1 tsp
Garlic, minced: 2 tsp
Salt, a pinch
Avocado: One, diced (sprinkle lime juice all over immediately to prevent browning)
Hard-boiled eggs: 3, cubed
Tomatoes, de-seeded and julienned: 1 cup
Carrots, julienned: 1 cup
Olive oil: 3 tbsp
Lime juice: 4 tbsp
Sesame oil: 1 tbsp
Crushed black pepper
Stir fry the shrimp/prawns in the oil with the ingredients for just 2 minutes.
Now add the tomatoes, eggs and carrots.
Whisk the dressing ingredients well and pour over the salad.
Mix well, but with a light hand so that the eggs don't disintegrate.
This salad goes off to Marija of Palachinka, who's hosting Kalyn's WHB this week.
In other matters, the second edition of Chalks and Chopsticks, Aquadaze's idea, has rolled around and the Bong Mom is waiting for you to spin your yarns and send them to her. Go on, do that and delight all of us, yours truly is a co-host.
Weekend Herb Blogging Salad Prawns/Shrimp Humour