may is a great month.
1 - mother's day!
it was a lovely day - we grilled up the usual dinner for mamita:
steak and shrimp / grilled veggies
(DELiSH)
to follow
i made angel food cake with fresh berries and real whipped cream
(none of that cool whip crap, no thankyou)
mmmmm!
2 - spring weather!
flowers, sun, a breeze, and my newly purchased hammock.
the scent of the honeysuckle make the location heavenly!
the scent of the honeysuckle make the location heavenly!
3 - may 13th marked my one year mark.
yes, i've been home from my mission a whole year.
definite time of reflection
nostalgia
gratitude
self-evaluation
.
boy, a lot can be accomplished - or not accomplished in a year.
puerto rico, i miss you.
(not to mention, some very dear people in my heart were baptized a year ago this may)
los amo.
4 - my BiRTHDAY!
it's true.
i'll be 24.
it will probably feel a lot like turning 23.
(last year)
i swear that was just yesterday.
... i had only been home from my mish a week
and it was my birthday.
needless to say, it got lost amongst the weird feelings of being home again.
this year, all i've asked for
is kevin.
we're bringing him out in july.
i couldn't be more anxious for anything!
(yes, i realize he looks drunk in this picture)
i already have my list of all the things we have to do while he's here.
his first georgia experience!!!
well....u.s.a experience.
c a n i t b e j u l y a l r e a d y??
other updates:
- i had my last day at work this last tuesday
- i start my new job tomorrow
goodbye-PLUMBING ... h e l l o PEST-CONTROL
- i've enjoyed the last few days off from work.
mom and i hiked stone mountain.
did some shopping.
i had time to try some new "summer recipes"
my favorites:
Fresh Tomato & Spinach Shrimp Pasta
(i didn't have shrimp, i used chicken...still amazing!)
Ingredients
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges (i used red onion, it's all i had, but those are sweet, and delish)
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped (go for 5 - i like veggies)
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves (i used like 2 1/2 - love that spinach!)
1 pound cooked shrimp - peeled and deveined (or chicken - cut into small chunks and cooked)
8 ounces fresh mozzarella cheese, diced
Directions
1.Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
2.In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
3.Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
it's good even the next day cold!
WATERMELON SUMMER SALAD
Ingredients
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil
Directions
1.Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2.In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!
seriously - the feta + watermelon combo is yummy!
the fresh mint is a must!
and maybe even add a lil extra lime juice.
soREFRESHING!
new goal: improve my sewing skillz.
