Summer Shrimp Stir-fry

I never in a million years thought my summers would look like they do in Wellington.  First of all - it's January, and all of the calendar-y type things that the teachers put up in my classrooms had snowflakes for January.  Hearts for Feb, shamrocks for March, eggs for April, flowers for May, sunshines for June, ice cream cones for July, sailboats for August, fall leaves for September, pumpkins for October, turkeys for November, and evergreen trees for December.  And that's how the year went, none of this sailboats in January business. 

Oh!!  And the crappiest thing about it?  My birthday used to be in the summer time, and we'd do really cool stuff for it like go to the water park.  The place that has water slides and wave pools and things that generally involve hot weather and cool (but not freezing!) water to submerge one's self in.  And usually sunburn.  Now I only get sunburned because there's a big frickin hole in the ozone layer above NZ and Aus, not because I spend all of my time running around in a bathing suit. 

Now what do I do for my birthday?  Curl up on the couch under 17 blankets and make the hubs watch girlie movies in an effort to conserve heat.  Last year we did rent a bach at a winery and spend the weekend, but all the vines were dead for the year and it wasn't that pretty.  Mostly we sat in front of the fire. 

Anyway, back to summer things that are different. 

Please note, I am not complaining, just observing.  [Mom, I'm lookin at you!]

Exhibit A: The beach. 

Me and Jonno's private beach and I'm not telling you where it is!

Back in the US, we would go to the beach for a week each summer because it was over 2 hours away.  Here in NZ, I can walk to a beach.  In fact, I can walk to many beaches.  And I'm within driving distance of a few different surf beaches, depending on which way the wind is blowing.  The problem?  You need a wetsuit to go anywhere near that water, what with our proximity to Antarctica and all.  Yeah, that always puts a bit of a damper on my ocean swimming intentions.  It does however make a great ice bath for the legs after going for a punishing run - just wade on in on the way home. 

Exhibit B: Baking???

Plum and Lemon Cake - an easy way to glory among your workmates.

The only baking done in a Washington DC summer time was when it was rainy outside and the air-conditioning was going full blast inside, therefore making going near a hot oven bearable.  In Wellington?  Lots of baking can still be done!!  Good for my taste buds, not for my fitness resolutions.  Last weekend I made Mairi's Plum and Lemon Cake to bring to work, and by the time I remembered to go take a photo of it, this was all that was left. 

Exhibit C: Stif-fry in the summer

I'm not sure why this is so different, but in my world it's light years away from anything I've had back home.  But!  That's doesn't mean that people back home shouldn't make this in the summertime.  You should.  If you appreciate summer veggies like I do, then you. should. make. this.  Just please wait until June or July when the stuff is in season.  You really don't need to be eating a tomato that's traveled farther than you ever will, ever, coz you know that's where those winter tomatoes come from - Mars.

Difference difference difference, argh!! 

Ok, as Jonno would say, "rant over".  I'm adaptable.  I'm happy.  But for my 30th birthday next year, we're damn well going somewhere warm to celebrate!


It's a rainbow for summertime!  With tomatoes on the side for picky husbands.

Summer Shrimp Stir-fry
serves 2 with leftovers

• two handfuls of frozen shrimp, whichever size you like
• one tin of sweet corn, or two ears of corn that have been already cooked
• 1/4 of a red cabbage, shredded
• 1 punnet cherry or grape tomatoes, halved
• 2 small zucchini, diced
• large handful of fresh greenbeans, end snipped off and broken into bite-sized pieces
• 1 onion, diced
• 1/2 red capsicum
• 1 cup rice

1. In a wok or large fying pan, heat some olive oil on medium heat.  Throw in the onion, capsicum and zucchini and saute' until soft.
2. Meanwhile, cook the rice according to the directions.
3. Also, boil up some water in the jug and pour over the frozen shrimp in a bowl to defrost.  Use the rest of the boiling water to start the green beans in a small saucepan.
4. Drain the shrimp and add them to the wok/pan, adding a little more oil and some salt and pepper as well, stir to coat and combine.
5. Once the greenbeans are cooked, drain and add to the pan.
6. Stir the cabbage into the mix and take off the heat.
7. Serve the stir-fry over buttered rice and top with tomatoes.