So, today I am counting blessings! Ben woke up feeling great after a difficult night. He threw up again. We just can't go a week without his tummy getting upset. On the bright side, I woke up this morning to a cool house and a rain storm. I love rainy days, especially the kind that brings in the cool weather. It feels a lot like fall today, and I love fall. I can't wait to spend days outside and really show Ben his world. He is so curious about everything, and a 7 month old can really appreciate this time of year. I will be happy to take long walks without getting swarmed by mosquitos. I get to start thinking of our Christmas cards and gifts for family. It is the best feeling to give someone the perfect gift. It is always my challenge. This year, I am going all homemade either from me or
Etsy. A little over a year ago, I discovered this oh so happy place on the world wide web and haven't turned back. It is my go-to for stationary and anything baby. When it starts getting cool, I have a tendency to get back in the kitchen after my summer hiatus. I use food network,
AllRecipes, and my mother for recipe inspiration. Nothing says inspration louder to me than a trip to Central Market, though. Let's take a moment and contemplate. Ahh. I got a little taste of that happy feeling over the weekend. If I had no budget for groceries, I would go there and buy the entire store. I love the produce, fish, meat, cheeses, bread, meals on the go, and flowers. I have never bought flowers there, but I always go look, and just give a happy sigh. There is also this community that I love at Central Market. It's like everyone is friends or could be just by being there. And, I always come home with a renewed energy to eat well. In honor of eating well and a promise to my husband that I will start cooking more, here is a yummy recipe that I will make sometime over the next week. I chose this recipe because I love sugar peas, and it is quick and easy!
INGREDIENTS 1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil
DIRECTIONSBring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.
Happy Cooking!!
love.