Back From The Dead!

So I blame not posting in over two weeks on a few things:

1. My mother was in town visiting last weekend!
2. A terrible mucusey Flem ridden cold was visiting my brain last week.
3. We have new visitors in town every day now - leading up to the McNat wedding this weekend.

But Alas! This has not stopped me from cooking my brains out.

<------ I am sipping 20/20 Malt Liquor here. It was a busy weekend here in San Francisco. Friday I was home sick from work where I watched Twilight. It was not as bad as I thought it could be. My two comments were: A. Why is she so mean to her friends? I'm pretty sure when you move to a small town no one accepts you outright. Care about them a little, please. Even the asian. and B. man his acting is bad. Friday night, I invited myself over to our friend's Erin & Josh's promising a batch of Summer Gazpacho. This lead to her saying Josh would cook fish - and a few people joined in the fun!

Summer Seared Tomato Gazpacho with Lime Shrimp & Avocado

Ingredients
2 lbs of Tomatoes
1/2 Red Onion
1 Cucumber
3 Cloves of Garlic
5 Plump Shrimp
3 Avocados
1 Cilantro Bunch
Olive Oil


Step One: Halve the tomatoes. Originally I wanted to fire roast them but it was unfortunately too windy to light the grill so I just seared them with Olive Oil and garlic until they were soft through.

Step Two: I let them cool and put them all in a food processor and set the mixture aside.

Step Three: Chop the cucumber, onion and the cilantro bunch and put in the food processor. Mix the mixture with the the tomato paste.

Step Four: De-vein shrimp, boil for 5 minutes, and then chop finely and squeeze ethe juice of 1 lime over.

Step Five: PATIENCE! Cool in the fridge for min. 3 hours. Serve with cold shrimp and diced avocado.

Other honorable mentions:

Josh made an amazing fish with orange and tomato mash. Abby brought a delicious dish of orzo pasta - so light and delicious! And Roy, my lovely Royst Beef - made cheesecake! Just the way I like it.