Mystery, Farm Shopping.

Well, we have a complete mystery. The other night we had home made coleslaw for supper. There was enough for another meal so I put it into a storage container then into the fridge. Last night we were going to finish it off and it has completely disappeared. Not just the slaw, but the container as well. We’ve hunted around and cannot find it anywhere. Matt thinks it could have got thrown out accidentally, the slaw itself maybe but not the container as well. I am totally puzzled. Also a bit teed off losing the container.

We went to the asparagus farm yesterday to pick up some more honey. This time I bought a really big jar. I have been eating it with plain yogurt every night, absolutely delicious. I haven’t eaten raw honey in years and I have gone nuts over it. I also like to have honey available in case I get a sugar low. It is the quickest and easiest thing to bring my blood sugars back up. I bought myself a couple of ears of corn too, Matt doesn’t eat it. I had one piece and it was delicious. Picked the same day. The second corn won’t be quite so fresh, but not possible to keep going and getting just one cob for me. The last thing I got was some more spicy pickled asparagus. I keep meaning to save it then keep on opening the jar and eating it.

When I saw this recipe I was almost salivating it sounds so good to me.

Fried Shrimp Toasts

Contributed by Joshua Walker

• SERVINGS: 24 toasts

Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the traditional Vietnamese version. He likes to spread the shrimp mousse unevenly over the toasts before cooking them. “If the mousse is higher on one side, it gets crisper and more browned than the other side, which is more lightly cooked,” he says. “That’s the perfect contrast.”

Nuoc Cham

1. 1 tablespoon sugar
2. 2 tablespoons fresh lime juice
3. 2 tablespoons Asian fish sauce
4. 1 small Thai chile, stemmed and thinly sliced
5. 1/2 small garlic clove, minced

Shrimp Toasts

1. 1 pound shelled and deveined large shrimp
2. 1 large egg
3. 1 tablespoon tapioca flour
4. 3 small Thai chiles, stemmed and chopped
5. 2 teaspoons Asian fish sauce
6. 1 tablespoon sliced scallions, plus more for garnish
7. 2 teaspoons minced garlic
8. 2 teaspoons finely grated peeled fresh ginger
9. 1 1/2 teaspoons kosher salt
10. 24 baguette slices, cut 1/3 inch thick
11. 6 tablespoons canola oil
12. Cilantro, for garnish

1. MAKE THE NUOC CHAM In a small bowl, whisk the sugar with 1/2 cup of warm water until dissolved. Whisk in all of the remaining ingredients.
2. MAKE THE SHRIMP TOASTS In a food processor, combine all of the ingredients except the baguette slices, canola oil and garnishes and puree until nearly smooth. Spread the mousse on the baguette slices.
3. In a large nonstick skillet, heat 3 tablespoons of the oil. Add half of the toasts, mousse side down, and cook over moderate heat until golden, 2 minutes. Flip the toasts and cook until browned on the bottom, 1 minute. Transfer the toasts to paper towels to drain. Repeat with the remaining oil and shrimp toasts. Transfer the toasts to a platter, garnish with cilantro and scallions and serve with the nuoc cham.

Make Ahead The nuoc cham and shrimp mousse can be refrigerated separately overnight. Stir the shrimp mousse before using.

Have a great day