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Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Fried Shrimp Balls

Fried Shrimp Balls

For bachelor(ette)s: Best eaten straight out of the frier with lime wedges and sweet-chili sauce. My version is spritzed up with fresh parsley and the one liquor I always have on hand: Scotch.

1/2 pound shrimp
1 clove garlic
2 scallions
Bunch parsley
1/2 lime, juiced
1 teaspoon Scotch
1/2 cup flour
Salt and pepper
Olive oil, for frying

Process all the ingredients until thick and chunky (don't overmix). Cover and let stand in the fridge for at least 30 minutes; this allows the flour to expand and the batter to cohere for easy frying later. When ready to eat (because this is instant), deep fry golf ball-sized spoonfuls of the shrimpy batter until golden brown.

Watermelon Salad

Watermelon Salad

Boeuf 'Short Rib' Bourguignon

Boeuf 'Short Rib' Bourguignon