I'm sorry it's so dark and crappy! It was dark in my room, and then I used the harinezumi which didn't help - eek! Oh well - I think you get the idea that when I go to the dentist they're like "Open Wide... oh not that wide" and I have to like bring my mouth down for the spacers. Lovely. I think I just realized that this is my first video. Glad it's so classy.
Thank you guys SO MUCH for your sweet comments on my wedding photogs! I was and still am SO happy with them. While I loved all of the people I worked with during my wedding, for me, the most important people were Zach my photographer and Andy my floral designers - together they just made the space "us" and captured it so we can look at pics and BE there! Loves! I can't wait to take some more photos with Zach - and even called him last night about trash the dress - I so want to do it!!
To clarify on the stainless: Yes, I bought a stainless steel fridge! It was a Black Friday special so it’s a $2,600 Samsung fridge. I didn’t pay that. And I don’t want to pay as much as the Samsung range, microwave and dishwasher cost! The way I look at it is that the range/microwave/dishwasher are built-in. I can take the fridge with me when I roll. So I’m looking for a suite on the other 3 and I’m leaning towards Maytag!!
On to today. I woke up starving but was like too excited to eat - SO ready for Austin to get back in town!! I had random snacks for breakfast, then had my sweet & sour chicken for lunch. My snack was the latest favorite: guac and chips.
Then Austin was back - YAY!!!! So good to see him - his work trip was TOO long. Before I knew it I decided to skip the gym (moved the workout to Saturday) and it was time for dinner! I made a new recipe, Cooking Light’s Lemon Basil Shrimp and Pasta for FOUR! Here's the recipe (adapted a bit to make it more spicy!):
16 oz. spaghetti
16 oz. peeled, deveined large shrimp
15 leaves fresh basil, finely diced
2 tbsp olive oil
2 tbsp lemon juice
¼ tsp sea salt
2 tsp minced garlic
Dash red pepper flakes
2 cups fresh baby spinach (80 grams)
Bring water to a boil in a pot. Add pasta; cook 10 minutes. Add shrimp to pan; cook 3minutes or until shrimp are done and pasta is al dente. Drain pasta reserving 1 cup cooking liquid. Leave pasta in strainer, and add cooking liquid, olive oil, lemon juice, garlic, sea salt and red pepper flakes to the pasta pot. Place pasta mixture in a large bowl. Stir in basil and sauce mixture. Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture and ¼ of shrimp. Heat will wilt spinach. Season with salt to taste. Nutritional Information: 389 calories, 40 carbs, 10 fat grams and 34 protein grams.
yes, already in tupperwares ready to go! Normally when I make a recipe for the first time I only make 2 servings, but I had a feeling this was going to be a keeper... :)
It was SO good! Now me and Austin are about to head over to Melissa and Jon's for the national championship game. War Damn Longhorns!! I'm off to read your blogs now - yay! Hope you all had good Thursdays!
What are your weekend plans?! We're going to try to do some house stuff Friday night/Saturday day and are going out on Saturday with Linc/Shana and Mon/Andy - yay!
