I hope you’re in a forgiving mood. It’s Thursday. The week has flashed by in a flurry of phone calls and well-laid plans gone wrong. It rained on the one day I needed it to remain dry, and it was hot and unforgiving as I hid out in a hospital room, holding the hand of my daughter as she had a golf ball that isn’t actually a golf ball but a lump removed from her throat. That’s where the forgiveness comes in, you see.
I have unintentionally neglected this space as I did the hand-holding. To make it even worse, I swapped the wording up there on the picture so that it now reads grammatically incorrect. My perfectionist is screaming to take it down and fix it, but you see, I’ve let so many things slide and fall lately that I am just going to live in constant torment with that error for the rest of my days–or at least until the Earth starts spinning slower so that I may have longer days and nights in order to accomplish all of life’s tasks and still sit in the shade reading a good book.
So I’m asking you to forgive me for abandoning you, again for the grammar, and I’m going to just let the photos speak for themselves here. Then, of course, there’s the matter at hand. I am offering you a recipe for spring rolls where I have laughed in the face of all that is pure and true and cooked my shrimp on the grill with a marinade rather than boiling them in water. I was on a roll, after all, and I may as well just continue onward.
On the patio with friends waiting to eat, shrimp soaked in fish sauce, ginger, and raw honey is grilled and finds its way to the table by way of rice paper wrappers along with a mass of fresh vegetables. Sometimes amidst the chaos of life, it’s worth taking the time to make time.
Really, grilling the shrimp is a great way to be sure you spend no time at all in the kitchen here. Roll and eat these outdoors in the evening, just as the sun is starting to forgive a bit as it heads to the west, and perhaps you’ll even be blessed with a slight breeze to take the edge off the thick summer air.