Wednesday in "Nuclear energy," I was explaining how nuclear energy was not cheap because it is not safe. That has been proven yet again. Click here for International Business Times which has posted video of the nuclear reactor explosion in Fukushima, Japan. And here's a Dow Jones article written before the explosion.
Again, nuclear energy is not cheap. There is always a cost to be paid.
Okay, now on to food.
There's a place I love to eat. It's seafood. It's Mexican. It's Mexican seafood. What could be better?
And it's a little out of the way so I don't go there very often. Also, my friend Triana introduced me to the place and I only go with her, it's sort of our place.
So today she called because she had the day off. So I got a babysitter for my granddaughter and had lunch with Triana.
Now first off, it's not expensive, but it's not the cheapest place around. Meaning, if you worked nearby (Triana does and I did which is why we used to go there), it would be a treat and not some place you'd go every day unless you were upper management. So I was curious if it would be packed the way it generally is. (It's in an old house. An old home.) It wasn't. We could have sat anywhere. Which indicates to me the economy is not rebounding.
Second off, they hadn't reduced portions. If they had done that, I would've understood the place not being packed. But the portions were the same size and the food was wonderful.
I had jumbo shrimp. They were wonderful as always. All the meals come with soup and salad. And I got a baked potato with my shrimp instead of the french fries. (They let you substitute.) I also had a Mexican martini (as we usually did -- and that's the main reason I got a baby sitter) which is basically a martini but with tequila.
Anyway, the waiter, Marco, gave me the recipe for what the marinate the shrimp in before they grill it.
3 fresh lemons
1 bunch of cilantro
1 bunch of green onions
3 cloves of garlic
1/2 small lime
dash of salt
Use a glass bowl or container. Cut the lemons in half and squeeze into the container. Chop onions and cilantro and drop in the container. Chop or mince the garlic cloves and add to the container. Cut small lime in half and squeeze one half into the bowl or container. Add a dash of salt (more if you're not concerned about sodium). Stir mixture. Add shrimp (you can use any shrimp -- any size -- and this will work on up to 2 pounds). Stir the mixture. Cover the bowl or container (you can use plastic wrap or aluminum foil if you don't have a lid for the container), place in the fridge for at least four hours but best if allowed to marinate over night.
This is C.I.'s "Iraq snapshot" for Friday: