Monday, July 28, 2014

Scenes from the Weekend

Hi Everyone! Hope you had a great weekend! We have enrolled Baby Jack in a music class, so last Wednesday was our first class. Don't worry, we don't think Baby Jack is some kind of musical prodigy or anything...we just thought it would be good way for him to interact with kids his age and kill a solid 45 minutes in the middle of our day. It was super hot here this weekend so we spent most of the time in the pool or in the AC. On Saturday we met up with JG to grab a little lunch at one of our favorite places, B-19. Below are some pics!

What we wore to music class
Baby Jack: Polo Shirt (similar here), Gap Linen Pants
Me:Banana Republic Striped Cardigan (similar here) White Tank Top (similar here),
Jean Cut-Off's (homemade, similar here

Baby Jack really got involved LOL

Hanging out in the AC post music class

Lunch at B-19 w/ JG


Baby proofing

Pool day! Wore my new Old Navy Bikini/Mara Hoffman look alike! 

Thursday, July 24, 2014

Gold Obsession

The other day I was feeling a little blah about our "art" so I decided to throw some paint at the issue until I figure out what I really want on our "gallery" wall. It's amazing how a little paint can really freshen things up! Below is what I did.


Took 3 coats!

A bit of an improvement for now!
I love gold :)

Tuesday, July 22, 2014

Shrimp & Orzo

Hey Everyone! It has been a while since I've done a recipe post (sorry!) but the one below will make up for it! This dish is super easy and packs a lot of flavor! This recipe can be made for 2 or for 20 and is perfect for a summer lunch or dinner. Below is what I did:

Shrimp (12 for 2ppl)
Scallions (1/4 cup, chopped)
Parsley (1/4 cup, chopped)
1 Tablespoon of Salt
1 Tablespoon of Pepper
1 Teaspoon of Crushed Red Pepper Flakes
2 Tablespoons of Olive Oil
Juice from 1 Lemon
2 Tomatoes
1/2 Cup of Feta
Handful of Arugula
1/2 Box of Orzo

1/2 Cup Olive Oil
1/4 Cup of Champagne Vinegar (lemon juice can also be used)
1 Teaspoon of dried Oregano
1/2 Teaspoon of pureed garlic
1 Teaspoon of Salt
1 Teaspoon of Pepper

Directions are below:

Twist and pull of the head

Pull off the tail and remove the outer shell & legs

Make a small incision down the back of the shrimp  

"Deveine" the shrimp (Remove black intestinal track)
Rinse Clean
Empty Shells & heads (can be used to make shrimp stock. Just add water and boil for 30 minutes and strain.)

Rinse clean and pat dry with paper towel

Salt & Pepper

Add Olive Oil & Crushed Red Pepper Flakes
Juice of 1 Lemon & Toss
Spread evenly on a sheet tray
For the dressing add olive oil
Champagne Vinegar

Preheat oven to 400 degrees. Roast shrimp for 8-10 minutes
Chopped Scallions

Crumble Feta
Add Arugula
Cook Orzo according to directions

Take shrimp of out oven and squeeze 1/2 a lemon over hot shrimp
Place a wooden spoon over pot to prevent water from boiling over

Add Shrimp to bowl
Add cooked orzo
Add dressing