Shrimp on Lemongrass Skewers with Nam Prik
We have been trying to eat a little healthier, despite some of the most recent (and some upcoming) posts on this blog which would suggest I am living a life of lavender booze , hot toddies , and corn muffins . With that in mind, it was delightful then to make this simple recipe for grilled shrimp. Mark Bittman , the engaging food writer for The New York Times , penned the lovely cookbook from which this recipe comes back in 2005 and the husband gifted this to me in 2010 for Christmas (the same year I gave him a different Mark Bittman cookbook as well). However, it turns out I have posted from the book here only once , despite the fact that I do turn to this cookbook often for generally quick and generally healthy world cuisine. Indeed, Bittman's mantra is that food (its cooking, its systems) has the power to affect our personal as well as global health, and we would be best served to be thoughtful, healthy, and sustainable both on the farm and in the home. ...