Jul 12, 2012

retiring

Here's my china cabinet!!! Remember what it looked like before? Like this! My first project will be the longest.project.EVER! And it will stay in my parent's garage for probably another year. But at least it's not such an eye-sore to whoever parks there car in there. It has some work to be done but I'll get around to it when I get around to it.

So I just got off the phone with Grandma. The one-sided conversation was me venting about having to work SUCKS and how Ryan and I want to retire ASAP and grandma laughing hysterically the entire time. She was able to get a few words in every time she would gasp for air saying, "oh my poor baby." Let's just say I'm not feeling much better about things.
Last night was a late one. We were viewing some houses and had car problems. So it was Ryan and I hanging out in a QT parking lot with an AutoZone employee working on our car until 1130pm last night. Ryan had to get up at 4 this morning and I was up at 5:20am. I'm typing this with my eyes closed right now; THAT'S how tired I am. Blah blah blah. Elizabeth, stop complaining. Ok. I guess we can't just be billionaires magically. And Grandma's tough love taught me, "Be grateful you have a job." And reality is, we are grateful for our jobs. But still, early mornings and running low on sleep SUCKS.
Anyhoo.
So, here's dinner for us tonight. No idea where I got the recipe but its got the perfect KICK. BOO YA! And it will be an early-bird dinner for us so we can get in bed and have a 12 hour sleep to be well rested for Friday's work day. :)
20-24 raw shrimps;
1 finely chopped small onion;
1/2 cup olive oil;
1 tbsp lemon zest;
3 gloves garlic, minced;
1/2 cup lemon juice;
2 small red chillies, seeded and finely chopped;
1 tbsp grated ginger;
1 tsp turmeric;
Mix all the ingredients other than the shrimps together in a bowl, add the shrimps and cover over night. When ready to cook, remove the shrimps from the marinade and stir-fry them until crispy with clarified butter or coconut oil. Once ready, add the marinade to the wok and bring to a boil while tossing.