I do my best proofreading after I hit send.

I follow (sometimes, more of binge-read 20 posts and forget about it for two months) a great blog about living frugally – mostly done by growing your own food. It’s a fun blog, the writer is semi-local (Gig Harbor area) and has chickens in her backyard. So while most of the recipes and ideas are healthy/organic, she’s not super strict about it – she’s more focused on getting a good deal. Which is fine, whatever. But I was going over the comment section (omg, ‘internet don’t 101)and someone commented on some nonorganic/health food stuff. Basically, she said she disagreed with something, gave her reasons and went on her way. The comment/reasoning were fineand she wasn’t rude. But all the replies to her comment were horrible! I don’t claim to eat perfect (because I don’t), but these people attacking her for eating as cleanly as possible were almost comical. Except they weren’t because they were adamant that GMO’s are fineand if we weren’t meant to eat chemicals sometimes, it wouldn’t taste good and blah blah blah…

So I wrote up a great response, limited the snark and went with a couple facts and clicked submit and…. Oh. My. God. Is that ‘there’ instead of ‘their’? Luckily I caught it quickly and clicked edit before my comment could be posted (all comments are moderated anyway), but there is no sure-fire way to make less of a point or appear uneducated than to use the wrong form of there/their or two/too/to or anything similar.

Whew.

Anyway, I’ve been awful at this blogging crap, despite my 30 before 30 goals to blog regularly. I’ve been sick for forever, but finally seeing a light at the end of the tunnel (hopefully not a train). I have a doctors appointment Wednesday, so I’m looking forward to that. Unless needles are involved. Then I might be looking forward to it a little less.

 Being sicks means I’ve not cooked much lately. But my latest adventure in the    kitchen came in the form photoof scallops. The first time I tried a scallop (that I  remember) was last falland it was delicious. It was part of an appetizer and much better than I expected. I didn’t give it much thought until I was wandering Whole  Foods looking for something different protein-wise compared to my standard chicken. Not that there is anything wrong with one of the eleventy-billion ways I cook chicken, but I can’t have chicken 365, can I? And I’ve never been great at cooking Salmon (another fav) – either over or under cooking it. So I decided to give scallops a try. The guy behind the counter was great and gave me several tips – both for the scallops and for a ‘sauce’. Let me start by saying that I royally fucked up the sauce. Like, blackened/burned garlic mush. But the scallops ended up seared to perfection. I added them to some arugula and goat cheese and then tossed with a dressing of lemon juice, honey, olive oil and garlic.qq

For the scallops I used a cast iron pan. I heated it to med-highand once the pan was hot I added a bit of olive oil and butter and after a quick pat withpaper towel, I added the scallops. I cooked them for a short 90 seconds per side (and by short, I mean that I counted to 90 quicker than one one-thousand, two…). They were tender enough for my fork to slice through, but just seared enough to have a bit of a crusted edge. While they certainly aren’t cheap – Whole Foods sells them for $23.99 a pound and Fred Meyer’s sells them for $18.99 a pound,  four run me about $8 – they are a great alternative for something healthy, low calorie and fairly good for you. Except the butter that I cooked them in, but it wasn’t much. So if  you’re looking for something different and delicious give them a try! But be careful, 10-15 seconds can make a difference between seared to perfection and over-cooked.

** Edited because I didn’t proof-read until I posted. Ugh. Lesson not learned.

3 thoughts on “I do my best proofreading after I hit send.

    1. I really don’t have a written recipe – just know that they have to be absolutely dry (I dry, sprinkle with salt/pepper and place right in the hot pan). And a little butter with the oil is delicious.

      My mom just found one for scallops, bacon and a lemon-wine sauce that you put over pasta. I’m avoiding the carb-bomb that is pasta, but I might have to give it a try. If it works out, I’ll be sure to share!

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