In the middle of a full-on middle school crush with The Mindy Project. It’s been about 4 years since I had sophisticated TV equipment so I’m on technology overload as of late. How did I go so long without this show in my life and why can’t all OB/GYNs be that funny?
Finding it hard to concentrate on much else besides my trip to Chicago this weekend. Don’t get me wrong Florida is sunshine and blazing hot temps and all but I can’t wait to get back to the city and catch up with my friends and celebrate their offspring. After this past winter, I feel like I’m entitled to enjoying above freezing temps with the people I suffered alongside.
Wondering how my dog is more proficient in yoga poses than I am. Here I am practicing three times a week in a studio and all I have to do is pull out the vacuum for him to do a perfect downward dog. I’m going to see if my teacher will let us try out the “twisted swissy” next class.
Really starting to feel my age. According to this Health survey, my true age is only 25.6, but if you ask my joints, I’m feeling a wee bit older than that. It seems fitting though, to start a glucosamine supplement just a week before your 30th birthday, doesn’t it?
Really wishing I wouldn’t have thrown away the rest of Matt’s birthday cake last week.
Willing to grill just about anything if it means avoiding using my stove these days. Last night we did an entire meal on the grill and I’m not upset about it. Not one bit. We even swapped out a salad for grilled romaine just to keep it simple. Just kidding, we did it because I was too lazy to chop up the other ingredients.
Grilled Shrimp with Chimichurri
- 1 C parsley, rinsed and patted dry
- 1 C cilantro, rinsed and patted dry
- 2-3 cloves garlic
- 1 tsp ground red pepper
- 1 tsp oregano
- 1/4-1/2 C olive oil (I kept mine more acidic than oily)
- 4 TBL fresh lemon juice
- 2 TBL red wine vinegar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1-2 TBL water (if needed)
Place all ingredients except oil and water into a food processor. Add oil slowly until it reaches pesto consistency. Since we were originally planning on using this as a steak marinade, I made it lighter on the oil. Good news, it’s great on shrimp too.
Peel and devein uncooked shrimp and place on a metal skewer. Heat grill to medium. Baste chimichurri on shrimp towards the end of the cooking process.
We got two uses out of this batch. The first night for shrimp and whitefish tostadas and the second for skirt steak and shrimp the next night.
And in celebrating for Matt’s trip to Mexico we washed them down with a two-ingredient margarita I hacked up just before we sat down. Still on that lazy cooking kick if you can’t tell.
- La Croix Lime
- Fresh Lime juice
- Honey or agave
OK so I lied about the two ingredient part but in reality you can just make this with tequila and La Croix. The fresh lime juice and sweetener just helps it taste a little more traditional. The key here is using a good tequila. The stuff so good it doesn’t even taste like tequila, tequila.
I get bored talking to myself all the time. What are you currently into?
Have a great day!