What’s the secret ingredient?
Hope everyone is having a great Memorial Day weekend. I always think of my dad on Memorial day and the letters I have read that he sent back to his mom. He was just 17 when he signed up and this one particular letter he talked about cookies his aunt was going to send him and that all the guys wanted him to go out drinking but he didn’t want to. He was just thinking of home and probably his mom’s cooking.
I thought of him yesterday when I bought a Vitamix and remember at least 25 years ago him seeing an ad in one of his magazines and telling me this machine would make ice cream and soup and how could one machine make both hot and frozen things. Well, I don’t remember the machine but it had to be the Vitamix because it has been around since 1921.
I can’t wait to try out this new appliance — like I need one more appliance. But I say, why not! Both of my kids in Austin have one and they love it.
It’s been almost three weeks since we were in Austin for the birth of our newest grandson, Thomas. We were there almost two weeks and I missed him the minute I walked out the door. I always miss all our grandsons as soon as the kisses, hugs and goodbyes are said. One of the weekends we were there before his birth we went to an Asian restaurant and had a honey walnut shrimp dish that was so good and it had a sweetness (just like my babies) that I could not figure out.
For all my surfing the internet for a recipe for Walnut Shrimp ALL results came up with the same secret ingredient. The secret is out and the secret ingredient of Walnut Shrimp has sweetened condensed milk.
Now don’t get me wrong, there’s nothing wrong with condensed milk and it seems like everyone loves the sweet gooey mixture in many desserts. But for an entree? Yes. Believe me you will go back for seconds. The truth is there’s only about two tablespoons of it in the sauce that coats the tempura battered shrimp.