Last night, I used leftover pasta and frozen cooked shrimp, but it was pretty much a disaster. Live and learn, I guess. I re-heated the pasta and threw the thawed shrimp on top with a Parmalat container of strained tomatoes and dried basil and minced garlic. It was bland. If I had to do it again, I would have done a quick saute of the shrimp with olive oil and garlic, then added the tomatoes, and it would have been a much tastier result.
Tonight, we both work, and Dennis has a potluck at work where they asked him to bring a dip, that's all. I didn't know about it until this morning, so Den had to go to the store on the way to work. If I had more time, I would've done one with some avocados I have on top of the counter. My friend, Miriam, showed me how to make a killer guacamole in a blender.
Tonight, I'm making a bean and orzo marinated salad to share with the guys I'm closing with, Dave, Andrew and Mark.