Thursday, March 31, 2011

I'm back!

Ok so the whole working thing wasn't working out. I was super stressed all the time and it just wasn't good for my health. Their were a lot of things that just didn't make my working at that facility good. Now that I've tried the working world and discovered that it's just not for me I'm going to stay home and have babies. (No babies on the way that I know about yet). My husband has lots of vacation time stored up so I think we are going to take that long awaited late honeymoon to somewhere in Europe. I vote for ROME but we might be going with Fr. Mitch Pacwa to France or Patrick Madrid to Spain. No plans have really been decided upon. So now that I'm back I'm going to start posting more often again.

Thank you, all you readers for sticking around. Now back to the wonderful life of a house wife. I don't think I've ever been so happy to do laundry and clean the kitchen.

I'll give you a sneak peak at a possible new recipe. Depending on how it turns out, it might make the next post.

Strawberries 'n' Cream Trifle


  1. Personally, I vote for Spain with Patrick Madrid ;)

  2. Thanks for the comment. It made my day.

  3. I wanted to share another meatless idea/recipe with you. I made this last night. i share how I made, then put the original.
    Skillet Shrimp with feta and tomatoes
    8 oz linguine pasta
    cooking spray
    1 TB minced garlic
    1/2 tsp salt
    1 tsp black pepper
    1 tsp chopped oregano leaves
    2 fresh tomatoes, chopped
    1 lb shrimp, peeled and devained
    1 cup spinach
    feta cheese
    olive oil

    Cook pasta as directed. Meanwhile, spray skillet and heat on medium. Add garlic until brown. Add seasonings, tomatoes. Cook until tomatoes start to stick (5-8 min). Add shrimp until cooked. Before serving, add spinach until soft.
    Serve pasta on plate, add 1 tsp olive oil and 1 tsp parsley. Serve shrimp and sauce over pasta. Add 1 TB crumbled feta. I served this with garlic cheese biscuits.

    Here is original. I cooked longer so tomatoes were almost dissolved instead of chunky.
    1 clove garlic, minced
    1 cup cherry or grape tomatoes, halved
    1/8 teaspoon dried oregano leaves
    1/8 teaspoon salt
    1/8 teaspoon pepper
    3 ounces frozen, peeled and deveined, medium shrimp, thawed
    1 tablespoon sliced green onions
    1 tablespoon crumbled reduced-fat feta cheese
    In small nonstick skillet coated with cooking spray cook garlic over medium-high heat about 30 seconds or until fragrant. Stir in tomatoes, oregano, salt and pepper. Cook and stir about 2 minutes or until tomatoes are soft.
    Add shrimp and onions. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Sprinkle with cheese.

  4. That sounds yummy. I'll have to try it out soon.

  5. I'm so glad you're back! I suddenly realized that I hadn't noticed a post on your blog in a while so I had to come over and check it out!

    I'm sorry the work thing sounds like it was a stressful experience, but it's good to feel like you're where you're supposed to be!