Ocoee is feeling the need to Spring Clean a little herself!
Check out our new pictures from our California trip on the tab Oh, The places you will go.
Also happy first day of spring. I have talked to many of my friends in the lower 48...or outside as many Alaskan call it and they have had really warm winters and temps in the 80's lately. I was feeling a little jealous about this.....until yesterday.
Hubby and I went for a walk in the park under ridiculously blue skis with the sun beating down on us. It feels so strong this time of year. The mountains were truly majestic with all the snow highlighted against the brilliant blue. I went out again for a cross country ski and even with sun block on, got a little color on my face.
Then my friend Nancy and I went for another cross country ski at sunset. The colors were stunning peeking through the white birch trees. Yep, there really is no place I would rather be. This is home and what a magical home it is.
Also here is a delicious recipe I cooked up on Sunday. I originally found it on Pinterest but modified it to change the chicken to shrimp and pump up the sauce a bit. Enjoy!
From Wini Moranville’s “The Bonne Femme Cookbook”
Makes 4 servings
- 1 POUND of shrimp, shelled
- Sea SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
- 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL OR WALNUT OIL
- 1 CUP HEAVY CREAM
- 1 CUP CRUMBLED BLUE CHEESE
- 1/2 CUP GRATED PARMIGIANO-REGGIANO CHEESE
- 1 CUP SEEDLESS RED GRAPES, HALVED IF LARGE
- 2 TABLESPOONS SNIPPED FRESH PARSLEY/basil
- 8 OUNCES DRIED FETTUCINE OR spaghetti noodles
- 1/4 CUP FINELY CHOPPED TOASTED WALNUTS
- Bring a large pot of water to a boil for the pasta.
- Season the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat until it shimmers. Cook the shrimp, stirring, until nearly cooked through, about 2 minutes.
- Stir in the cream; reduce the heat to medium and allow the mixture to bubble but not boil until the cream is reduced by half and the shrimp is cooked through, about 3 minutes.
- Stir in the blue cheese and Parmigiano-Reggiano; cook and stir until the cheese melt.
- Add the grapes and parsley; cook and stir briefly until the grapes are warm.
- Season with pepper and, if necessary, salt.
- Meanwhile, cook the pasta according to the package directions. Drain and return to the pot.
- Toss the pasta with the sauce. Divide the pasta among four shallow bowls. Top each serving with the walnuts and serve.
Love all of the new pictures! Looks like you guys had a wonderful time!ReplyDelete
It was great! We have had so many fun trips lately. Glad to see you guys made the epic road trip in one piece. Give love to all the MT girls from me.ReplyDelete