Started with a very simple, non embelleished veggie stir fry. Diced zucchini, sliced garlic, bean sprouts, drained canned sliced water chestnuts and chopped broccoli. Herbs: fresh tarragon, a little basil, sprinkling of crushed red pepper flakes. http://community.webshots.com/photo/74365720/377373850mNXROG It smelled wonderful, but needed to be turned into something else. I deglazed the pan with some dry sherry and pondered my options. Then I added 2 cups chicken broth and 1/2 a package of soba noodles. Then I added a little 5 spice powder. Simmer, simmer. Smells fantastic but it's still too much white and green! It needs something but have no red vegetables! No red bell peppers; no carrots. No BEETS! LOL But hmmm, I have crawfish tail meat. Oh yes, let me add some of that to the simmering pot. http://community.webshots.com/photo/377373904/377373904jFnziM Okay, it's simmering. But I still have all this frozen crawfish tail meat... back in the freezer? Or hmmm. There's a rack that fits inside this skillet. I could steam the remaining frozen crawfish over the simmering concoction as it reduced. So that's what I did. I plated it up with some of the crawfish with melted butter which I spiced up with Penzey's ground Ancho chili, Mexican oregano and a bit more garlic. This is not what I would term overly spicy, but you know who you are! Avoid this if you don't like a bit of heat with the taste... or adapt the "recipe" without the use of much spice. http://community.webshots.com/photo/377374006/377374006TOTlMZ Now I'm thinking about brunch with a carry-over to dinner... maybe a four egg omelet filled with the remaining spiced crawfish (there's still tons left, steamed but unseasoned, just chilling); sauteed vegetables and bits of Oaxaca cheese. Or something along those lines Jill -- I used to have a handle on life...but it broke off.