A sour disposition

Well, I've found a shrimp and rice recipe I don't like, and I've attached a picture of my comments in my notebook in order to show you my process. It's really technical :)

The lemon shrimp was simply too lemony for me, which really surprised me because I love lemon. I could barely taste the shrimp. Everything tasted like lemon. To my way of thinking it was a waste of good shrimp. However, I chose not to make this in the microwave. I'm not much of a microwave cook and cooking it on the stove may have made it too inense.

Whereas the lemon shrimp was too sour with all the lemon, I am of a rather sour disposition today. I'm just plain ready for the weekend. I've had students in and out of my office all day. Everyone seems to need help or assignments they've missed, and I'm supposed to keep it all straight in my mind... I simply can't. It's gratifying that students aren't afraid to come to me, but it can be exhausting. Remember those "Calgon take me away!" ads? That's what I want. I want to climb into a big bathtub and soak. I can't even do that at home. I have a little tub that's great for bathing kids, but I can't lean back for a good soak. It would be incredibly therapeutic. I want to get one but my first priority is to replace the furnace. Who knows when I'll be able to get a different bathtub. I just may have to go to Ken's house and take a bath this weekend. He has a lovely big tub. "Big bathtub, take me away!"

Here is the Lemony Shrimp recipe, if you want to try it out for yourself. It is from Everyday Food but I'm afraid I didn't record the issue, but it is on page 72.

Ingredients
1 cup long-grain whit rice
1 cup dry white wine such as Sauvignon Blanc
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley

Preparation
1. In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper

2. cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shirmp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

Makes 4 servings at 376 calories per serving.