Thursday, May 25, 2017
Spring into Summer!
This has been a most enjoyable Spring!
Having our beautiful Family all together for the Easter Holiday was a wonderful start!
Two weeks after Easter I flew to Florida for five days to visit a gal pal and that was delightful! The Gulf is gorgeous and they have a boat so I had the immense pleasure of sailing in Sarasota Bay!
Two weeks later I was in New York with the Grands, having a ball!
While in New York I took a Croissant class at Sur la Table (gift from Barby and Sean) and it was such fun!! I will post regarding that in the near future.
Now Memorial Day is here and the start of Summer!!
My daughter, Katie, recently said, "Mom, can you give me some quick meals...I need some new
Summer is the very best time to keep it clean and lean!
Tonight we are having Gulf Garlic Shrimp over Rice with Steamed Fresh Green Beans. Total time?
I prefer Gulf Shrimp and wait til they go on sale. These 16/20 shrimp were purchased yesterday at
A cost of $14.99/lb. I only bought twelve of them. (6 for each of us is plenty!) After peeling and deveining the shrimp, I place them in a baking dish with 2 tablespoons of melted butter and healthy drizzles of olive oil. I throw in 3 thinly sliced garlic cloves, dash of salt and pepper and sprinkles of Spanish Paprika plus a shake of red pepper. Into a 425 degree oven for just enough time for the shrimp to turn opaque.
Meanwhile I sauteed the rice in a tad of butter, turned it to simmer and steamed the green beans and, voila, a tasty dinner in just a few minutes.
(Yes, it is white rice and I know, I know, not good BUT every once in a while, we indulge.)
Katie is fortunate in that her sweet James has a very educated palate at not even four years!
More quick menus to come.