That life's not fair?

I love food. I mean really, really love food. I love thinking about what to cook when the entire family gets together or my friends come over. I love going to the store to buy the food, seeking the freshest, ripe-to-perfection fruits and veggies and the best cuts of meats. And food prep just turns me on! My fun-loving, crazy sister puts a lot of pressure on me by finishing each meal with, "OMG, that was the best meal I ever ate." Who can top that? Well, I feel that I have to try.

Anyway, back to the fact that life's unfair. I get really excited when it's time for our family vacation each year because it means that I get to think about, purchase, prepare, and serve my family really good food (I don't necessarily mean healthy.) Here is the unfair part--my daughter has taken over the cooking. But the really unfair part is that she is better at it than I am. She is better at planning, purchasing, and preparing the food. And, to top it off she is faster than lightning. My only complaint is that she likes paper products. When she tells me that eating Thanksgiving dinner off paper plates allows more time for togetherness, it sounds reasonable until I look at what could be a beautiful table and see Solo cups and Dixie plates. My friend Glenda would tell me to go for the red solo cup and fill it up!

 If I were thinking rationally, I would be happy about this life-changing transition and enjoy the wonderful food Cristen prepares. I try to help her in the kitchen. After all, I am very experienced. But some how I don't chop the onions the way she likes and she says there is something wrong with my psyche because it is impossible for me to follow her recipe without altering it.

This year we are at the beach again. Here is Cristen's recipe for Shrimp Creole that was given to her by my good friend and Cristen's mother-in-law, Carolyn Story. Now, they both take credit for the recipe but say I have altered it considerably. Oh, well. Regardless of the origin, it's delicious and easy. Enjoy! (This is my first post and I obviously have a lot to learn.)

Shrimp Creole
2 lbs shrimp, peeled
1 lb bacon
1/2 to1cup celery, diced
1/2 to 1 cup green pepper, diced
1/2  cup onion, diced
2 cloves garlic, diced
1 lrg can diced tomatoes
1 sm can diced tomatoes
4 bay leaves
1/8 t cayenne pepper
1/2 t black pepper
1 t celery salt
1 t oregano

1. Fry bacon til crisp. Reserve 2 T of drippings.
2. Saute veggies in bacon drippings.
3. Add tomatoes and herbs. Sauté 30 minutes.
4. Add peeled shrimp and cook til pink. About 5 minutes. Remove bay leaves.
5. Serve over brown or white rice. Crumble bacon and top.

Note: I don't really measure too carefully but that is what generally gets me in trouble with Cristen!