Frugal In Florida

I have so many recipes bookmarked to try that I've started making folders for the months to try because I KNOW I can't really try more than 5 or 6 a month, let alone 30+! This one is from the the month of June, which means I added it in May! But hey, I finally got around to trying it ... and luckily I had EVERYTHING in house except the Sweet Chili Sauce. No biggie, it was like $1.89 (couldn't find the Thai Kitchen brand...what I get for going to some obsolete store) ... So. Wanna know what we thought? It was good. Flavorful. But I'm not a fan of iceburg lettuce and next time I will use shredded romaine and maybe add some spinach too? I of course, try to follow directions, but apparently I have an issue with that. I even wrote down the list of ingredients .... and had it sitting on the counter. I also had the site loaded. Somehow, I missed that I was suppose to coat the shrimp in cornstarch and fry in a little oil. Ummm, I boiled mine (rather, steamed the...

Jen over at Beauty and Bedlam  was reviewing products again and last Wednesday morning was Tabasco red sauce. We don't use Tabasco sauce, we much prefer Frank's (not sure why though) BUT we DO use Tabasco Pulp. Uh huh. This stuff is W.I.C.K.E.D. Hubby uses it in everything. And sometimes I'm very very sorry that he does. Chili? Delicious the day made. The following day? Almost inedible it gets so spicy. I keep trying to remind him that a little goes a loooong way. Which is hard for him to remember when he's got a 3 lb bag in the freezer (taking up valuable freezer space) and half of a 3lb'er in the garage fridge. So, here's my FAVORITE way to use the stuff. And it only takes TWO ingredients! Spicy Shrimp Boil 1 lb of raw shrimp, shell ON (easy peel variety is fine) 1/4 cup (more or less as desired) of Tabasco Pulp Bring large pot of water to boil OUTSIDE or with all windows open and fan wide open in kitchen. Add Tabasco pulp and shrimp and cook shri...