It’s Sunday and I had planned on doing some computer stuff today. I’m slowly learning about how WordPress (the software that runs this blog) actually works. I’ve been using it for the longest time but the way the coding works is still a mystery to me. If you also are interested in how this all works, I can recommend this class from Udemy : Become a WordPress Developer: Unlocking Power With Code. I know Udemy is often trash but this is definably work the $18.00 I paid for it.
Also, a friend told me that she couldn’t find the “subscribe to blog” link and I was like, oh yeah, I accidentally trashed that. I think I fixed it now. I guess we have come full circle with blog reading. It never occurred to me anyone would want this to show up in their email. It’s up there in the top of the page now.
Anyway…
Since I have to work tomorrow, I tried to get ahead for the week and pulled a few things out of the freezer.
I had breakfast of Seedtastic Bread with an mini avocado and tomato slices and an apple on the side.
But I vaguely remembered that I bought potatoes a few weeks ago with the intention of making some chowder. I checked on them and they were starting to get a little soft so I had to cook today.
I’m also currently dealing with plantar fasciitis in my right food and I really didn’t want to be on my feet that long but .. thems the breaks I guess. I put on my shoes with the insoles and bit the bullet.
I found this recipe for Creamy Shrimp and Scallop Seafood Chowder from a Facebook group for folks meal prepping for the freezer and I thought, yeah, I’d make that.
I tweaked it though. I wasn’t going to buy clam juice just for one recipe and I like shrimp more than clams so I decided instead to make it all shrimp.
My ingredients for this mostly came from Aldi. Two pounds of cleaned frozen shrimp with tails, a bag of frozen corn (which ended up being just over 2 cups), a 24 oz bag of small waxy potatoes. I also bought onions and garlic because I don’t seem to have them on hand all the time any longer.
So, no clam juice which means I made a quick shrimp stock. It’s super easy. I pulled off the tails from the thawed shrimp, toasted them in a small pot with a bit of olive oil and toasted them until they smelled toasty, added some water, simmered for 15 minutes and strained. I didn’t bother with salt or seasoning because it was all going in the pot.
I was more than annoyed that it took me almost 4 potatoes before I remembered how to dice them.
The potatoes are in water because I cut them early and I didn’t want them to oxidize an get weird.
I basically followed the recipe method from there and it was supposed to make 8 servings but… I added extra corn (using the full bag) and ended up adding about 1 cup more of water because it was so thick. I ended up with 10 servings plus the one I had for lunch.
I froze 10 servings in my SouperCubes (not shown – two one cup servings in my 2 cup sized cubes) and had one for lunch.
I really enjoyed this and I’m excited there are instructions for freezing which means it should freeze well (or at least not terrible). I’m never sure with soups with cream or milk on how they are going to do.
I do wish I had some bread to go with it but all I had was the Seedtastic bread and I’m saving that (in the freezer) for breakfasts. I pulled my sourdough starter out of the back of the fridge and it really smells like alcohol but not yet like acetone so I think it’s salvageable. I’m going to feed that tonight and then again tomorrow and see if we can get it feeling better.
I’m going to finish that amazing pizza for dinner and that’s it for now.
Later gaters
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