This week has been INSANITY. Sheer, near-unmitigated insanity. So, instead of something eloquent and carefully-crafted, here’s a soup I made up.
This is the perfect example of what happens with a bunch of odds and ends and a lot of time on my hands. I had shrimp shells in the freezer, left over from my last lemon-caper experiment. I had a powerful hankering for a bowl of soup with pesto on top. And I had a germ of an inspiration, thanks to a video about Tex-Mex chowdah.
Guys, I’ve run out of steam today. It’s a Monday. I didn’t sleep enough last night, I had a nasty encounter at work with a Blue Screen of Death, and Netflix has decided it doesn’t like my roommate’s Wii anymore. First World problems. Grump grump grump.
And, oh, one other thing. Considering that my last post was all mad-sciencey and eco-friendly and fabulously delicious (I’m still snacking on kimchi straight out of the jar), I’ve been really afraid to follow it up with a letdown. So what did I do this weekend? I went to the store, bought some ingredients that I thought looked good, came home…and made a sauce I’ve already blogged about. Whoop de freaking doo.
But before you click the little red X in the corner and make me and all my Monday problems disappear from your life, check out the real reason I decided to do a redux of a recipe that hadn’t quite worked the first time.