This past weekend we worked hard on the new facility then had a slow but nutritious Sunday start. My version of shrimp toast starts with some frozen salad shrimp, you know, those teeny tiny ones. Put a couple handfuls of those in some coconut oil in a skillet over medium heat. Add some diced tomato and minced garlic. To that mix I then added a variety of spices: a dash of paprika, a pinch of parsley, probably some ground coriander and definatly some dried opal basil from my bountiful crop this summer. Right at the end I added some fetta. Place all of this yummyness on top of toasted baguette(s). Finish with a fried egg and pea microgreens.
With all that fuel we finished one and a half walls this weekend!