You can tell when we’ve reached our allotted data with our Mi-Fi as our Internet usage comes to an abrupt halt. My postings slow down dramatically.
It’s an extra $10 per gig if we go over and believe me, that can add up quickly. Last week I called a few cable delivery companies and see if the World Wide Web can be accessed on our rural road. We aren’t interested in television feed, just the connection with the Internet. This would reduce the trips to Starbucks to surf the net :-) Alas, they do not service our area. Oh well, guess we'll stick with the MiFi.
In other news, I received my first electric skillet last week. I love this little kitchen appliance! It helps keep the heat down in the kitchen and adds an extra burner since I only have one large burner on our stove. This is a meal we will have again - scallops, a favorite here.
Here is how you prepare this scallop dish.
1 pound sea scallops
1 TB olive oil
1 TB butter
¾ cup sliced mushrooms
¼ cup chopped green onions / scallions
¼ cup minced onions
3 cloves minced garlic
Salt and pepper
½ cup marsala
Heat oil and butter in skillet. Add mushrooms, green onions, onions and garlic and cook until mushrooms are tender. Toss some salt and pepper in there too.
Now add scallops and Marsala, turning heat to high until Marsala is reduced to almost half. When finished the scallops will have a glossy glaze on them, slightly browned.
This went so very well with a new wine we tried, Dogajolo, which I featured on Wine Wednesday.
I hope to share more skillet type recipes with you soon. If you have any you want to pass along, I'm listening!
It's May and it's hot around these parts but that doesn't usually deter me from making soup. This particular soup has been on ...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
Thank you to Roda of Roda's Recipes for becoming a follower of my blog! Ham. Fresh ham.............. It was ashame to waste so much ...