A Macro sort of day...

I've been sorting and packing and cleaning and sanding the deck...and taking frequent breaks in the garden to sooth my nerves. The sun is out and the temps are in the 60's and it is everything I love about spring... birds singing, bees starting to buzz and an occasional butterfly looping through the yard.

This little female cabbage white was stuck in a spider web next to the house, so I gently freed her and set her on the primroses to collect herself (and to take some photos ...). She sat there for such a long time that I feared she wouldn't survive ... and then she fluttered off. My good deed for the day...

Also seen in the garden (and my close runner up for a blip choice today) was my first bee-fly of the year. Very cool. Also had some big bumblebees in the daffodils and one very freaked out jumping spider on the back door. I posted another picture of the butterfly, a bee and another bee-fly starting HERE on Flickr

Hubs is working on the race car at the moment - first race of the season is next weekend so he and his partner are doing the last minute "manly stuff" to the car. Not sure how many races Hubs will have this year since he'll only be around until the end of May. But, we'll see.

I'm doing a Thai shrimp salad for dinner tonight. We both love the savory/sweet/spicy combination of Thai food and this recipe is one that is a favorite. Plus, it's easy. And I think it will go well with a chilled beer.

Hope you are all having a great Saturday...

Debbi

And for anyone who is interesting, here is the recipe. It is very forgiving so you can feel free to substitute the protein or any of the other ingredients.

Thai Mango Salad
Ingredients:
• Cooked shrimp, shelled and deveined (or you could substitute chicken)
• 1-2 ripe mangoes, cut into cubes
• 1 bag Cole slaw mix with shredded carrots (or other hearty slaw veggies)
• 1 small red pepper, diced or sliced in strips
• 1-2 cups bean sprouts or pea sprouts
• 1/4 cup dry shredded unsweetened coconut
• 1/4 to 1/3 cup peanuts or cashews
• 1-2 spring onions, sliced, OR 3 Tbsp.finely chopped purple onion
• 1/4 cup fresh basil
• ¼ to ½ cup chopped cilantro
• DRESSING:
• 1/3 cup fresh-squeezed lime juice
• 3 tsp. fish sauce
• 1 Tbsp. soy sauce
• 2 to 2+1/2 Tbsp. brown sugar, to taste
• 1-2 tsp. Thai chili sauce, OR 1/3 to 1/2 tsp. chili flakes
• 1-2 Tbsp peanut butter

Preparation:

1. Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy (note: it will taste strong now, but will be delicious when combined with the salad). Set aside.

2. Place all salad ingredients together in a large bowl and toss with dressing.
3. Add the coconut and nuts and toss again.

You can do all the prep ahead and then just add the dressing right before serving.