The comfort of small indulgences

 

January 21st would have been Bruce’s 81^st birthday.  And on January 2^nd, we would have celebrated our wedding anniversary.  So, the special dates that trigger sentimental thoughts have been coming hard and fast with the holidays just past.  That means that I’ve had an extra dose of missing my guy! What I have discovered since Bruce has been gone is that I barely recognized the daily joy in my relationship with Bruce when we were together.  Now I know that he surrounded me with a blanket of love and admiration every day we were together.  I miss that very much. Yes, my family and friends all do love and support me, but there is something special about the comfort you fall into with a long-time companion, if you are lucky, as I was. 

So, I strive to cook up contentment every day.  I sprinkle in moments of joy in the present, seasoned with fond memories of the past.  One of the best ways to bring small pleasures into my life is with small indulgences in food and other things I love, such as a walk in the snow.  On days when I know I’ll be dealing with emotions, I make myself a treat to get past a dark spell.   It does not have to be an expensive indulgence, maybe something that I don’t usually eat because it is not “healthy” food, as most comfort food tends to be.  Or maybe it is something that takes more time to prepare.  But it is worth the effort to savor a treat.  Celebrate life with a treat for yourself! Or invite a friend and share!

So on January 21, Bruce’s birthday, here is what I made for myself….
Shrimp Toast and a Cosmopolitan!

 

Shrimp toast is a childhood favorite of mine!  Back in the 60’s when Chinese restaurants did not even try for authentic cuisine, and dishes were made up to appeal to suburban Americans, there used to be shrimp toast on the menu.  You almost can’t find it now on a menu, but making it at home is easy and takes about 15 minutes!  You can make a larger batch as an appetizer when entertaining, but we’ll do a simple serving for one here.  Note that the shrimp I use are the smallest I can find.  Here in Maine I can get Canadian shrimp at 70-90 per lb.  Shrimp is sold by the “number per pound” so 70-90 count means that it will take 70-90 shrimp to make up one pound.  My local seafood market sells this shrimp for $10 per pound, so my “indulgence” costs $2.50!

 

Shrimp Toast in the Air Fryer
(I will include instructions for pan frying as well) 

1 serving

¼ lb. small, raw shrimp (70-90 count)

½ teaspoon siracha or soy sauce (choose one, spicy or salty)

_1/8  cup sesame seeds

2 slices of white bread (such as Pepperidge Farm bread)

Butter

 

Dry shrimp in a paper towel.  Using the side of a wide blade knife, pound shrimp in small batches, then chop shrimp again with knife blade to make a shrimp paste.  Add siracha, and be careful to not get the mixture too wet.  You want it to stick to the bread. I have tried adding ginger, garlic and cilantro to the shrimp paste but found the flavors overpower the shrimp, so best to leave it simple.  (You can use a mini food chopper instead but the shrimp is very sticky and it is hard to clean the chopper bowl.  Working with a knife is easier.)

Preheat air fryer to 360 degrees.

Cut crusts from the bread and cut bread into triangles.  (Tip: do not use a thick, gourmet bread, just plain old bread works best)

Butter one side of the bread.

Place 1 teaspoon of shrimp paste on the unbuttered side of each toast triangle.

Place sesame seeds in a small saucer.  Dip toast, shrimp side down, into the sesame seeds to coat. 

Place all 8 pieces of shrimp toast in the air fryer, shrimp side up, and fry for 8 minutes, but check after 6 minutes to make sure it is not overly brown, just nicely toasted.

Remove and serve immediately.

You can also simply pan fry the shrimp toast.  Use vegetable cooking oil in a frying pan.  Preheat oil, place toast, shrimp side down in the pan.  Fry for 2-3 minutes and turn over with tongs, fry toast side down for an additional 2 minutes.  

You can find "how to" videos on line for making shrimp toast, helpful if you'd like to see a demo.  A video by Kenneth Tam shows the traditional way of chopping the shrimp with a knife and pan frying too. 

The Best Cosmopolitan

This drink became trendy when “Sex in the City” was popular. The four N.Y City gals ordered this drink whenever they went out.  I tasted this particular version for the first time at the Common Man Inn, in Plymouth, NH when Bruce and I spent a New Year’s Eve night there once.  They have dog friendly rooms and a cool pub with a great menu so it was perfect for us!  The secret ingredient is Finlandia Grapefruit Vodka.  No substitutions!  This grapefruit vodka tastes like fresh grapefruit juice, not candy or flavor extract. 

 

2 shots of Finlandia grapefruit vodka

1 shot of triple sec

2 shots of all natural, unsweetened cranberry juice

Splash of lime juice

 

Shake in martini mixer with ice, pour into martini glass and serve.