Saturday, August 9, 2003
River Side Seafood Restaurant (1201 Vicente Street at 23rd, 415-759-8828) for brunch: potstickers and sizzling rice soup—delicious: $13.02 before a $1.50 tip. My fortune: Stop searching forever. Happiness is just next to you. Patrick's fortune: Your home is a pleasant place from which you draw happiness. Office Depot for supplies. Grocery shopping at Safeway on Church and Golden Produce. Napped. Dinner at home with Patrick: Chilled lime shrimp salad—a recipe from the 50 Ways book that Melissa had recommended to me. Here's a rough outline of Patrick's version of the recipe: Start by preparing creme fraiche—equal parts of sour cream and heavy whipping cream. Let sit for 4 hours. Marinade shrimp in cilantro, lime juice, lime zest, olive oil, and garlic for 30 minutes. Grill the shrimp. Arrange avocado slices on plates and top with diced tomato. Add the grilled shrimp, then season with salt and freshly ground pepper. Mix a teaspoon of lime juice into the creme fraiche, then add dollops on top of the plates and garnish with chives. Serve chilled from the refrigerator. The recipe is particularly pleasing on a hot day. We used it as a very light meal before intending to go out dancing, but Patrick fell ill at the last minute and we stayed at home instead.