Dannnnnnnnnng ittttttttt. I’m sick. It hit me like a ton of bricks at 10am as I was sitting in a computer lab for a training on Microsoft Teams (threw that in there for my sister-in-law). All of a sudden, my nose was running off my face and I was dodging between computer desk stations to stock up on Kleenex. Like 3x in an hour. Who doesn’t want to use the computer after the girl who just wiped her nose 1,239 times and then touched the mouse to keep up with the training?
Bleck. I’m so with you. And being that it is now after 5pm, I can safely say that as much as I wanted to talk myself into all of this being allergies…it’s a cold. Me and many others, it seems. All this following Shea’s first potty accident after moving to panties through the night several weeks ago. I think she and I are both dragging a bit today after that 1:30am fiasco. Poor
I’m enjoying the peace and quiet at home before the kids (and dog!) are home from daycare – everyone went to daycare today. I sequestered myself in my office following my morning meetings and just pounded out projects and emails that had been piling up…all while keeping my germs to myself. I also brought home my work laptop…just in case tomorrow doesn’t start off strong.
Wah, wah, wah. Alright, big girl pants ON. It could always be worse – my brother reports only getting 1 hour of sleep last night. His daughter prefers the warmth of humans through the night and he’s trying to break her of that habit. 🙂 My sympathies are with him!
As it was already planned, the girls and I are keeping this week easy. Easy meals, lots of snuggles (after bathing in hand sanitizer). Mark has already started planning out our weekend, including a date night in on Friday. He hasn’t made any formal requests yet, but 9 times out of 10, his meal requests are for Indian food. Can’t say I mind!
This sheet pan biryani is super simple and big on flavor! The whole family enjoyed this meal and it reheated super well. Serve solo or with a favorite Indian dish, such as Chicken Tikka Masala – Mark’s most commonly requested dish. But together? BOMB!
- 3 shallots, halved and thinly sliced
- 6 Tbsp unsalted butter, melted
- ¾ tsp salt, divided
- 1½ lbs raw shrimp, peeled and deveined
- 2 tsp finely grated peeled fresh ginger
- 2 cloves garlic, minced
- 2 tsp curry powder
- 1 tsp garam masala
- ½ tsp paprika
- 4 (8.8-oz) packages microwavable basmati rice (or 6 cups cooked rice)
- 1 cup fresh cilantro, roughly chopped and divided
- ½ cups toasted cashews, for serving
- Preheat oven to 475 degrees F. To a rimmed baking sheet, add the shallots, drizzle with 1 tablespoon melted butter and season with ¼ teaspoon salt; spread in a single layer. Roast until softened and starting to brown, about 5 minutes.
- Meanwhile, butterfly the shrimp by making a deep cut down the center of the shrimp's back without cutting all the way through; transfer to a medium bowl.
- Combine the remaining 5 tablespoons melted butter, ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika and toss.
- To the baking sheet, add the rice, remaining ½ teaspoon salt, and ½ cup chopped cilantro to the remaining spice butter; toss. Add the shrimp to the baking sheet and spread in a single layer. Drizzle rice with ¼ cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, about 18 to 20 minutes.
- After baking, remove the foil and top with remaining ½ cup chopped cilantro and roasted cashews. Serve hot.