What I eat on a daily basis

Let’s talk about recipes. And food. The topics of these blog posts sure are getting creative (interesting).

What I like to eat on a basically daily basis is shrimp, asparagus, and broccoli.

I won’t keep this hidden at all: my grandma is the one who prepares it all. I think she either buys the shrimp frozen. Sometimes based on this maybe she boils, and then sautés? She cuts up onion and cooks it with the shrimp. I think maybe the onion is cooked first. Onion is one of those weird foods in my opinion where it can either be prepared very badly and taste awful or be prepared amazingly taste wonderful. Fried onions, usually I hate. Usually they’re made too black and just taste like smoke. But the way she cooks them with shrimp is amazing. There’s always golden and soft. What happens to food like onions, is that the taste can completely change based on the preparation. It can go from very good to completely bad. And then at that point, it doesn’t even taste like onions anymore so I don’t even know what I’m eating!

The asparagus she cuts very small. Asparagus is like onions. It can be fried too much. The texture should be soft but also slightly crispy. It shouldn’t be overcooked. And I don’t like it when it’s the long sticks either. More cubed is the way to go. Cooked in a pan, with oil and salt. Not oven or oven-fried.

For both the asparagus and broccoli, they can be overcooked and undercooked. They should be soft, otherwise that would mean they’re undercooked. However they can also be overcooked if they start to change color too much, venturing from the range of green into the pasture of the brown palette. Their prime ready time is known by when they are the most bright green you can conjecture, not venturing into the field of brown. But they have to be well cooked. You still have to wait when they turn green green, from their original dullness. Covering the lid of the pan can be a dangerous game. It can expedite the cooking process and even help it and the taste, but it can also dangerously overcook.