My Urban Pantry

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a couple of months ago I started a new job. I have a few small teams that report to me including the staff of the Discovery Center, an interpretive visitors center teaching about the urgent need for Bible translation, the Village Shop, which is a small gift shop with cards, books and gifts that support the work, and an online component for e-commerce. Another remote team for communication and free online curriculum for kids. The remote team is actually here this week for networking and face time. (How’d you like that shameless advertising?!)
Along with the learning curve dinner has become less intense and this week I baked some shrimp out of a box. On the upside, I did throw together some Bang Bang! sauce to dip. We have fried the shrimp before from ‘scratch’ and honestly this was easier to clean up and probably less caloric. I’m taking a few days off next week. I might even cook something.

Bang Bang! sauce
1/2 cup mayo (we use 1/2 fat olive oil mayo)
1/4 thai sweet chilly sauce
a squirt or two of Sriracha to taste

mix well and toss in shrimp or dip!

knives – when I brought this up at the office yesterday I realized that knives elicit, like many things, both fear and bliss. Fear that you could cut yourself. I have done just that, and in a sink of soapy water no less. Bliss that the knives could be hardened and honed of 32 layers of Japanese steel that would swish through tomatoes, onions and potatoes with only a whisper of effort.
I read a lot of cookbooks, magazines and food blogs. Without fail a good knife is the top item on both kitchen wish and must have lists. When I sent mine off for sharpening it was a sad time but the joy of the box on the porch was worth it.

4 hours of slow roasted dry-rubbed pork complemented by acidic red cabbage and doctored up baked beans. good stuff for Sunday supper.