On my way into work yesterday, I grabbed not one, but two, vanilla-frosted donuts (my favorite flavor since childhood). It is possibly the worst thing I can think of (in the realm of diet) to have a donut shop right by the metro. That delicious smell wafting at you before you even walk in the building is practically impossible to resist, especially when you're starving and sleep deprived.
Anyways, as I was inhaling the donuts, I apparently got icing on my face. Which no one told me. Of course this was right before I went in to a meeting full of people twice my age and triple my importance. I don't think it did much for my conference room cred, although it does explain why everyone watched with intent when I spoke.
The messy breakfast did as little for my expanding girth as it did for my credibility, which is a shame, because SS and I have really been focusing on cooking healthy stuff instead of spending money eating out (which is usually synonymous with eating poorly, at least for me). But in the past week or two, I've been resisting that culinary pursuit not just because I'm a bit lazy (although I am), but also because the LKTC is sweltering in the dead of winter, so you can imagine what it feels like during a 100 degree heat wave (which we are currently in the midst of in DC).
Luckily, this smoky Spanish-style roasted shrimp dish requires a mere 30 to 45 minutes in the oven, and you only have to dart back in to the boiling-hot kitchen twice to throw things into the pan. If you do all your (easy) prep work before you turn on the oven, you can actually emerge with a tasty, quick meal, and no need to take a pre-dinner shower. And it tastes great with cold beer, which will go a long way in helping you forget frosting-face debacles.
Anyways, as I was inhaling the donuts, I apparently got icing on my face. Which no one told me. Of course this was right before I went in to a meeting full of people twice my age and triple my importance. I don't think it did much for my conference room cred, although it does explain why everyone watched with intent when I spoke.
The messy breakfast did as little for my expanding girth as it did for my credibility, which is a shame, because SS and I have really been focusing on cooking healthy stuff instead of spending money eating out (which is usually synonymous with eating poorly, at least for me). But in the past week or two, I've been resisting that culinary pursuit not just because I'm a bit lazy (although I am), but also because the LKTC is sweltering in the dead of winter, so you can imagine what it feels like during a 100 degree heat wave (which we are currently in the midst of in DC).
Luckily, this smoky Spanish-style roasted shrimp dish requires a mere 30 to 45 minutes in the oven, and you only have to dart back in to the boiling-hot kitchen twice to throw things into the pan. If you do all your (easy) prep work before you turn on the oven, you can actually emerge with a tasty, quick meal, and no need to take a pre-dinner shower. And it tastes great with cold beer, which will go a long way in helping you forget frosting-face debacles.
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| Another good thing about finally cooking? Getting to use one of my beautiful birthday platters from Sophie! |
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