I’ve been sitting at my desk all morning working on our new website. Google tells me my old site is no longer acceptable. It doesn’t play nice with mobile devices.
Though this is something I’ve been putting off, I’m glad I finally made it to this item on my to-do list. Soon, I’ll be able to check the task off and move on.
And, truth-be-told, I’ve been having a good time and am excited for the upcoming GoLive date, which will have happened by the time you read this.
There’s an addition to our new site – this food blog. I know… I may be adding even more work to my life than I really want to take on. But, who knows? Maybe it will be fun. Maybe I’ll be able to exercise those creative muscles that seem to have atrophied over the years. Maybe I’ll make some new friends. And, who knows. Maybe I’ll actually add some value to someone else’s life.
This blog is food-related because ours is a food site – that of a personal chef and catering service. Chef Jeff & Co. is a mom ‘n pop venture – with a lot less mom these days. Thank goodness!
Eight years ago, Chef Jeff and I opened our little store in Concord, NC, with all the happy hopes and dreams of any new and naïve small business owners. Let’s just say, we’re now well-seasoned and let it go at that.
It’s all good.
Our daily victories – as well as the losses – have forged us into people we would not be had we not traveled this road. And, the good thing is we’ve traveled it together.
The best thing about this trip is I’ve never been hungry. A major benefit of being married to a chef!
Jeff just called a little while ago and suggested I not eat a large lunch. He was planning dinner. Despite his hectic cooking schedule, he almost always plans for dinner. Tonight, coconut shrimp! Yowza!
Here’s a good recipe for Coconut Shrimp
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
3 cups oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour.
Dip in egg/beer batter; allow excess to drip off.
Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.