Shrimp Cobb or Starting Over in the St. Paul Kitchen

After a busy season of church, family, and travel, I'm back.  I missed blogging, but simply couldn't find a good way to do it with pictures from my ipad, which is what I take away from home. First blog must be about how we came home...

After a long drive, and a couple of weeks away from my still Christmas kitchen (I do admit it:  I was cheating with my other kitchen the whole time), we were hungry.  Friends offered one meal and we ate out another, but we needed to get back into the swing of cooking and eating at home.  Not wanting to do a serious grocery shop right away, I ran through the corner store for just a few things:

1. avocado
2. fresh greens
3. blueberries
4. cherry tomatoes
5. 4 red bell peppers
6. chicken breasts (several--on the bone, with skin)
7. whole wheat bread
8. plain Greek yogurt
9. milk

When I arrived home,  I was able to put together the Shrimp Cobb (recipe below) that night and had plenty more for a couple of breakfasts, a pot of chicken chili, and leftover chicken for snacks and sandwiches.   (Thanks to a well-stocked pantry and freezer that included shrimp and bacon.)

Let's talk chicken chili another time.  Love this stuff.  You can do beans or no beans.