|Gather your ingredients|
We had lived in the house for at least ten years before the Japanese beetles invaded. One year, no bugs, the next year, swarms of red beetles. And they bite. They smell like lettuce when you squish them. How do I know this? Read on.
|Bring them all together|
Just a few bugs showed up, at first. I would find them crawling along the wall, flying around the light and generally beetling about. Until one night, when it all went down. Me versus the beetles! Or, as it turned out, the Shop Vac versus the beetles!
I spent the next hour sucking up Japanese beetles with the Shop vac. I also discovered they were sneaking in through the gaps in the floorboards. A whole box of tissues later my room has been beetle free for the past ten years. You’re welcome parents!
Adapted from Nigella Express
This recipe has nothing to do with bugs, thankfully! The sauce is now my go to red curry sauce because it was that amazing. The combination of mango and squash with the spicy curry makes for an amazing dinner (or great leftovers for lunch!). Choose your protein, chicken, shrimp or tofu, it’s all up to you. Don’t worry about the fish sauce, it smells terrible in the bottle, but does wonders in the pan!
2 tbsp olive oil
2 tbsp scallions, thinly sliced
1 clove garlic, minced
1 ½ tbsp red Thai curry paste
1 – 14-oz can coconut milk
1 cup chicken stock
2 tsp fish sauce
1 acorn squash, peeled & cut into 1” cubes
½ lb your desired protein (I went with shrimp)
1 mango, diced
1 tsp lime juice
3 tbsp cilantro, chopped
Heat oil to medium in a wide pan. Add garlic and scallion and cook for 1 minute. Add curry paste and mix it in. Add coconut milk, chicken stock and fish sauce and bring to a boil.
Add acorn squash and simmer, with the lid partially on, for 15 minutes. You want the squash fork tender.
Add shrimp and allow sauce to come back to a boil. Add mango and lime juice and simmer until the shrimp is cooked through (about 2-3 minutes, shrimp will be pink and opaque). Sprinkle on the cilantro and serve over rice. Noms!