Happy Saturday!
What are you up to this weekend?
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It’s supposed to be beautiful outside, so we’re going to have a lunch date (or 2!) at the park.
This past week, when the puppies and I have stopped for our walks, it’s been fun to see everyone enjoying the fall weather. The benches filled with people reading books, groups of friends laughing over their sandwiches, and little kids playing in the leaves.
(Note to self, invite your sweet husband on a date)
We also have family visiting for the weekend, so I’m excited to go to my parents for dinner. Thinking of bringing this for dessert, and maybe a fall vegetable gratin like this or this
I wish for you a wonderful weekend ahead, along with a few fun links from around the web to help pass a lazy afternoon
Photo Credit: Pinterest.com
A terrific profile of Ina Garten [via Eater]
How something once integral to farming culture, has now become the Hipster vessel of choice. History of the Mason Jar [via The Atlantic]
How to dry your own herbs [via Bon Appetit]
Humans of New York is sharing the stories of refugees in Europe (I can’t stop reading them!) [via Instagram – HumansofNY]
It’s officially October, how to carve a pumpkin like a pro [via Real Simple]
How to guestimate the weight of your fruits and veggies without a scale [via Food52]
“The president of Russia’s most infamous motorcycle club emerges from a purifying swim in the still waters of a former slurry pond. He cuts a striking figure: tall, tattooed, plated with muscle. His had, a leonine man, clings to his back in dark ringlets .. ” Putin’s Angels: Inside Russia’s Most Infamous Motorcycle Club [via Rolling Stone]
Should we really be counting calories? [via The Chalkboard]
As a woman whose career is in IT, I couldn’t help but smile when I ran across Girls Who Code. Their mission? To chip away at the tech world’s unspoken rule: no girls allowed .. Bravo, Resha Saujani [via Town & Country]
Soup for a friend [via Dinner A Love Story]
Butternut 101: A refresher course on how to cook with everyone’s favorite squash [via Bon Appetit]
33 incredible(!) resource websites [via Medium]
8 Foods for gorgeous skin [via Food Coach NYC]
Want to take your iPhone pictures from just ok to like and then to love-able? A wealth of tips and tricks [via Fall For DIY]
4 Wines to Help You Break out of a Rut, and related How to Open a Bottle of Wine Without a Corkscrew [via Food52]
Gentle reminders that taking care of ourselves doesn’t have to be expensive, or complicated. The importance of getting kids moving and off the couch, or try changing things up: as in standing on one leg while brushing your teeth to practice balance (it’s tricky) [via NY Times]
Can rice save your wet phone? [via The Verge]
The Chaotic Wisdom of Wikipedia Paragraphs [via the New Republic]
It’s always nice to have some ideas to fall back on when it comes time to pull together a quick lunch or weeknight dinner, and this one is a winner. Something I’d definitely make again. One that checks a lot of boxes: interesting, filling, nutritious, and full of flavor.
I tend to keep a lot of staples on-hand, including pasta, and protein sources like fish in the freezer. They’re just a quick thaw away.
A note about the pasta: I discovered Explore Asian’s bean pasta a few months ago at our local co-op. They have a nice amount of protein and hold up really well for left-overs. We’ve tried many of them, and haven’t found a bad one yet.
Enjoy!
xoxo
~ Adapted from Ina Garten at FoodNetwork
Shrimp Scampi
Ingredients
- olive oil
- 12 oz pasta (I used Explore Asia's Organic Edamame & Mung Bean Fettuccine)
- 3 Tbsp unsalted butter
- 2 ½ Tbsp olive oil
- 1 ½ Tbsp garlic, minced (~ 4 cloves)
- 1 lb large shrimp (~ 16 shrimp) peeled and deveined
- 1 ½ tsp fine grain sea salt
- ¼ tsp freshly ground black pepper
- ⅓ cup chopped fresh parsley leaves
- ½ grated lemon zest (organic is a good idea here)
- ¼ cup lemon juice (freshly squeezed is best)
- ¼ lemon, sliced thin in half-rounds
- ⅛ tsp hot red pepper flakes (more or less, depending on your tolerance for heat)
Instructions
- Cook the pasta according to the directions on the package.
- Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
- Add the garlic and sauté for 1 minute. (Keep a close eye on it because the garlic can burn easily)
- Add the shrimp, sea salt, and the pepper. Sauté until the shrimp have just turned pink, stirring often (~ 5 min).
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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