When I got home, I made a decision to do shrimp tempura from a Camaron Rebosado recipe which I tweaked to use as batter for the Japanese breadcrumbs to cling to. It was delicious, what can I say? Now if only I can find the tempura dipping sauce I had done once before which came out so deliciously. I did use the accompanying tempura dipping sauce mix (i have Mirin in my pantry) but it didn’t taste as good as that last one.
Tonight I hope to do some crab cakes. I’ve had the ingredients in my cupboard for two weeks now and it’s about time I did it.
Friday.. it’s been such a busy day here at work. The boss isn’t physically here but we’re on SameTime (the MS chat software) which makes me feel as if he was here in his office all the same. No, I’m not complaining.. the guy is the best boss I’ve ever had.
The batch website has been getting very positive feedback! At least my efforts were not for naught. We have batchmates who are award winning and very talented artists working on the graphics portion, and I did the web design. (One of them even works for Dreamworks in California.) We’re all excited about our forthcoming silver jubilee which is still 2 years away but getting closer by the day.. wow.. I’m THAT old. LOL
Yes, Jerome, I will share that Adobo Flakes recipe with you all..