Tag Archives: drinks

Currently I’m…

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.

wind chill chicago, polar vortex, nbc chicago

 

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.

finn, yoga, dog, swiss mountain dog, puppy,

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?

glucosamine supplement, exercise, joints

Really wishing I wouldn’t have thrown away the rest of Matt’s birthday cake last week.

birthday layer cake, ombre layer cake, white birthday cake, buttercream icing, blue ombre layer cake, birthday, holiday, baking,

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, parsley, cilantro pesto, marinated shrimp recipe, herb pesto,

 

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.

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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.

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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.

grilled shrimp with chimichurri, parsley, cilantro pesto, marinated shrimp recipe, herb pesto,

Two-ingredient Margarita

  • La Croix Lime
  • Tequila
  • Fresh Lime juice
  • Honey or agave
  • Salt

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!

Tabbouleh Salad and Sangria

Before I share with you a super easy salad recipe that goes great with blazing hot weather, I want to give you a quick rundown of some observations from the weekend.

Bridge runs are for the birds

On Saturday mornings, we like to take Finn down to a park along Sarasota Bay where he can play with other pups, swim and run around for the 15 minutes it takes him to be completely exhausted and ready for a nap.

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🎶down by the bay🎶

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If I’m not rolling solo, Matt and I like to take turns going up to the Ringling Bridge and running it for a quick and ridiculously exhausting workout. I thought the humidity and heat would be the toughest part about running in Florida but bridge running in hot and humid temps might just be my worst nightmare. So if you’re looking for a quick workout, go find a long bridge and run across it.

Not all movie theaters have two entrances.

Matt and I went to see Tammy this weekend and after arriving at the show during the previews we were faced with the dilemma of choosing which side of the theater to enter and find a seat. We hesitated briefly and both decided left would be the way to go. As Matt so eloquently pointed out, “All of America goes right.” So we opened the door to the left and walked into a utility closet. We laughed. Harder than we did for most of the movie so go ahead and save your $10 and wait until it comes out on DVD.

Ice Deli should exist in every city that I live. 

Need I say more?

Summer is meant for cold salads.

After making and eating Matt’s birthday cake all week, I’ve been sort of lazy on the cooking front. Loads of butter will do that to a girl. And whenever I’m feeling lazy as a cook I make a big batch of quinoa or other grain salad and eat it for every meal until it’s gone. You should, too.

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Tabbouleh (bulgur) salad

  •  3 Cups cooked bulgur (I use the 10-minute bulgur from Trader Joe’s)
  • 1/3 C tomatoes, chopped
  • 1/3 C cucumber, chopped
  • 1/4 C red onion, chopped
  • 1/4 C celery, chopped
  • 2-3 TBL crumbled feta
  • Cilantro, chopped
  • Parsley, chopped
  • fresh lemon juice
  • salt/pepper

Cook bulgur according to package directions. Let cool.

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Chop vegetables. Add to bulgur once it is cool. Add lemon juice, salt and pepper to taste.

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Eat it straight from the bowl, put it on a bed of spinach with a little balsamic vinegar or serve it with a piece of fish for a complete meal.

And while we’re on the lazy front, I was messing around this evening and tested out a two ingredient sangria recipe for you. It was pretty tough. It took me about 30 seconds to pull a bottle of merlot out of the fridge and consider what would happen if I poured some San Pellegrino Limonata into it. By golly it worked. Chop up some apples and you have an individual serving of a decent sangria on your hands.

two ingredient sangria recipe, pellegrino limonata, wine, cocktails, drinks, summer, sangria,

 

Two recipes so easy you’ll have no excuse to cook this week.