I’m pretty tickled with my row clearing progress, but a bit dismayed to discover tons of elderberry seedlings sprouted in the rows. I rue the day I ever planted elderberry bushes, I had no idea they were so invasive!
I went ahead and cut and removed all of the wires between the posts as well. They’re impossible to see without anything on them and Cosmo ran into them while we were out working and hurt himself.
My mom came over and helped a bit as well. She loves yardwork (I detest it) but I have to be careful to watch her so she doesn’t over do it.
The daffodils are springing up everywhere!
I was thinking about what I wanted to make for dinner while I was hauling brambles off to the creek, and decided shrimp fried rice sounded perfect and easy!
Shrimp Fried Rice
4 cups cooked rice, refrigerated
12 ounce bag of frozen peas and carrots
1 lb shrimp, chunked
8 cloves garlic, chopped
2 red peppers, diced
1 cup scallions, chopped
3 tablespoons soy sauce and 1 tablespoon of sesame oil
Yum Yum sauce to taste
Over medium high heat in a wok, add oil, then toss in the shrimp. After it cooks, remove and add the garlic, scallions, and red peppers, stir frying for about 30 seconds, then add the frozen peas and carrots. Stir fry until hot through, then add the shrimp back to the mix.
Clear a space in the center of the wok and add the eggs, cooking them quickly.
Add the soy sauce and sesame oil, then the rice, and mix it all together until it’s steaming hot. Add Yum Yum sauce to taste. I also like a splash or three of hot sauce.
I decided to half it since it’s just me, so the rice is going in the rice maker and I have the shrimp thawing, and a loaf of sourdough in the oven. I don’t have any red peppers though, and I’m trying to decide if I should run to the store for a pepper, used jarred peppers, or just leave them out.