WHAT? That was good.

Tempura Shrimp

Ah! This dish was so, so good. I do have to give Duncan credit for coming up with the idea, but I did all the eating--naturally. It was gross how much I ate in one sitting, but I'm not ashamed. NEVER. The batter is really easy to make, you mix egg whites and rice flour and you're done with step 1. Step 2. roll the shrimp around in the batter and then 3. throw the shrimp into the frying pan for a couple of minutes. Step 4. Eat your face off. What, that is it? Yes, it is. You can eat them with a fork, but I sure as hell did not. I'm a monster--a hungry monster.

Duncan and I thought it would be a great idea to make our own pickles. No, we don't have an electric canner--just a pickle making dream. A pickle making dream that came true, I may add.

They came out quite delicious but not as crunchy as store bought pickles. No complaints though. Dunc put the homemade pickles on his sandwich and thought the extra garlic we put in really added a nice flavor.

Because I can't eat sandwiches--BOO-- I ate them straight up, that's right. It's a nice snack that is very low in calories. (If you're into that sort of thing. Not me.) Here is the recipe I followed from www.life123.com:

Refrigerator Bread and Butter Pickles Recipe

Ingredients you will need:
3 cups sugar
3 cups vinegar
1/3 cup canning salt
2 tablespoons pickling spices
1 tablespoon turmeric
Cucumbers (sliced thin)
Onions (sliced thin)

Wash cucumbers, slice thin and layer with sliced onion in clean, sterilized jars. Combine ingredients and heat to melt the sugar. Cool and pour into jars. Cover and let stand at least 24 hours before taste testing. A jar of opened pickles will keep in the refrigerator for weeks without spoiling--awesome.

Oh, how simple.