Friday, April 12, 2013

if i had a theme song....

It’s been an emotionally taxing week, to say the least. I started with a new therapist, and, while she is rad and I know for sure I’m on the right path, it’s hard work doing a whole re-wire of all your brains. Also, the boss has returned to work full time…he’s a good friend of ours outside of work, so it’s cool, but he’s still the boss at work and my nerves are a tad frayed….to say the least….

That said, this song makes me happy…and I always imagine that if I had a theme song that played whenever I walked into anywhere…or, you know, out of the bullpen and on to the pitcher’s mound (?) this would be it…..

But then I also feel that way about this song sometimes when I’m feeling less…hyper. Which is kind of right now. Cuz we’re having some torrential downpour and it’s freezing cold and dreary and like I said, I am emotionally maxed out. I’m pretty sure Shawn Mullins wrote this song for me, even though I’ve never met him….

So that’s all I’ve got, but it’s Friday, and this is enough, darnit.

If you had a theme song, what would it be? Also, please send wine.


Thursday, April 4, 2013

noms noms noms!

I know I was a bit of a bragger last night on the social media….I whipped up a dinner that was pretty freakin’ amazing, if I do say so myself….and these days? That doesn’t happen too often.

Just ask my husband.

Poor thing.

Anyway, while we were out gallivanting at the petting zoo last Sunday, I found the most gorgeous tomato at the farm stand, and $3.99/lb be damned, I snatched that baby right up. By no small miracle, I had an avocado that was perfectly ripe and I brainstormed up this little number…some days I have it all together, and most days I SO do not…..

I didn’t know what I was going to do with the shrimp, but I knew I wanted it so I rooted around in my cupboard and found a packet of my new favorite, sodium filled lifesaver, the McCormick’s Marinades.

You know, I can’t make everything from scratch. I have such a complex about that….

Here’s what happened next….

And if you make this? Consider yourself warned: you will pretty much want this to be the only thing you will ever eat again forever and you’ll want it every day all day cuz DAMN.

Citrus Grilled Shrimp & Avocado Tomato Salad
with Roasted Garlic, Lemon & Honey Dressing.

For the Shrimp:

1 lb. raw, jumbo shrimp, peeled & deveined
1 packet of McCormick’s Baja Citrus Marinade
1 TBS honey
¼ cup vegetable oil
2 TBS vinegar
2 TBS water

Heat grill to medium high.

Prepare marinade in a gallon size ziplock bag according to directions on the packet, adding 1 TBS of honey. Add shrimp and marinate in the fridge for 15-30 minutes.
Skewer shrimp and grill 2 minutes per side or until firm, opaque and charred. Careful not to overcook!!

For the Salad:

1 large, perfectly rip avocado (yum!), sliced
1 large, gorgeous beefsteak tomato, sliced
¼ of a small red onion, thinly sliced into half circles
10-15 pitted kalamata olives, chopped
Crumbled feta

Assemble the tomato and avocado slices all pretty on a platter. Sprinkle with onion slivers, olives and feta.

For the Dressing:

Juice of 1 juice lemon
2-4 roasted garlic cloves
(I got mine in the olive bar section of the grocery store. If you want to roast your own, go for it, but I think you’re crazy)
2 TBS honey
3-4 TBS olive oil
¼ tsp kosher salt

Add everything except the oil to a food processor or blender and process to a smooth consistency. Add the oil and process for a few seconds to incorporate.

Drizzle the dressing over the salad, lay the shrimp skewers artistically on the side of the plate, take a picture and promptly upload to every social media outlet, brag about how fabulous you are, take a bow and kiss yourself.