May 19, 2013

Weekend Sunshine

May 19, 2013/ sherri d'alessandro

I just made the cut to get in a "Friday Sunshine" post! Enjoy, my friends...

Friday, the vacation crew (sans Janet & Matt) headed over to Steel & Rye. The last time I was there, we got wine. This time, we sampled the drinks... they are just as good as the food! They make all of their own mixers so everything is very fresh. I especially like the "Maritime Out".

Saturday afternoon, I headed out for my last long run before my half marathon next week. I noticed that they planted little 'Boston Strong" flower beds on the Northern Ave bridge. I was on mile 9 at this point and starting to get tired... this was a nice pick-me-up. If you are interested in donating to my cause... click here. I am 75% to goal!

Bowling at Kings on Saturday night, Mr. Boombastic came on... bring on the dance party. Click below & enjoy.

I'm so happy to celebrate two very exciting moments with two of the most important people in my life. (left) Jenn asked me to be a bridesmaid (isn't that card awesome?) (right) Kim is having a baby girl next month. I cannot wait to meet little Baby W and am so excited for Kim & Billy.

After Kim's shower today, I headed over to visit my family, looked up and saw the below "optical phenomenon"... a rainbow around the Sun. It lasted for at least an hour. Pretty cool, huh? I'm taking it as a sign of good things to come (because, you know, it has to have a meaning, right?! ;) ).

Did anyone else see this today? Is anyone else running the Run to Remember next week? Do tell.

Have a sunny week! xo

May 15, 2013

Lemony Shrimp Scampi

May 15, 2013/ sherri d'alessandro

Quick post tonight...

One of my favorite meals to make or order is Shrimp Scampi. I've been craving pasta for the past few days so I whipped this up tonight... it is one of my specialties.

Need:

- Barilla Protein Plus Pasta

- Few Tbs or so of Extra virgin o/o

- 1.5 tsp or so of Butter

- 1/2 Lemon

- 2 cloves or so of Garlic

- Peeled, de-veined uncooked Shrimp

- Tbs or so of capers

- Crushed Red Pepper & Salt

- Parmesan cheese

First, bring salted water to a boil and add your pasta.

Over low-medium heat, add o/o, butter then garlic, crushed red pepper, lemon juice and salt to a saute pan.

When the pasta is a few minutes from being done. Add the capers and then the shrimp to the pan. They only take a couple/few minutes per side. Once they are almost completely opaque... add the hot pasta (this will finish off the cooking process of the shrimp).

Toss, and sprinkle with Parmesan cheese. Eat & enjoy.

Tomorrow is Thursday - thank goodness! Have a fabbbulous weekend. xo

May 13, 2013

Pea and Goat Cheese Crostini

May 13, 2013/ sherri d'alessandro

This year, we celebrated Mother's Day a little bit differently. Instead of going out to a big lunch on Sunday... my Mom, Sister, Brother, Dad and I bopped around Plymouth for cocktails and appetizers. My mom and sister were so relaxed, the restaurants weren't over-crowded and there was no pressure of a sit down lunch/dinner. We decided that we should celebrate this way, every year.

The next morning, my dad made pancakes and we watched 3 episodes of Wicked Tuna. Talk about relaxing. The boys left to go do house/yard work. My mom and I stayed behind, worked out, and decided to cook.

First things first, mimosas. (Tulips from Dad, Sunflowers from me)

For Easter, my mom made pea puree crostini with goat cheese and prosciutto. They went over BIG. So, I decided to make them to bring to my sister's house later in the afternoon.

Need: Thawed peas, extra virgin olive oil, salt, pepper, & parmesan cheese (that's it).

Recipe calls for a tbs of parmesan, pinch of salt & pinch of pepper for every half cup of peas then add olive oil until you get the consistency you like. I eyeballed all of it, but, those measurements make sense.

After you get the consistency you like with the puree... Slice up a baguette, place slices on a baking sheet, drizzle with extra virgin o/o and sprinkle with Parmesan cheese. TIP: My grandma taught my dad to turn baguettes on their side when cutting... then, they won't squish down into flat pieces. Also, always use a serrated knife when cutting bread.

Once toasted, drizzle with extra virgin o/o and spread on goat cheese.

I know what you are thinking... that's not goat cheese, that's gorgonzola. Correct, I forgot it at the store and improvised with gorgonzola. It was good, but, goat cheese is better. So, if you have your choice, go goat all the way.