Tuesday, July 12, 2011

Canning Machine!

It's been quite a few weeks. Is it possible to be so busy and yet so bored at the same time!? I dont mean bored but we've been trying to minimize travel this summer to be able to afford the wedding (thats only 7 weeks away!) so we have been saying no to everything we would usually say yes to! Music festivals, weekends away on the Russian River, Phish shows, etc. We havent really even camped since last year! Beer fest doesnt count, though it was in a tent. So what have we been filling our time with? See below!

......................these are just teaser images before the reveal at our wedding! Shawn and I took on a massive project to can an assortment of jams and jellies and marmalades and spreads for our wedding. 125 to be exact! It was our first canning day last Sunday and we canned for 6 hours straight! It was.............hard. noisy. rewarding. cute. frustrating. fun. domestic. darling. We are halfway through but so far its a success.

In an effort of full disclosure I did not make this salad - Shawn did! And it was the bomb. I cant wait to make it for you guys! If I am wrong about the recipe Shawn will set me straight.

Also, I lost 5 more pounds! Only 15 more to go for a total of 20 lost!

One more thing: have you noticed that there's a saxophone solo in both Katy Perrys TGIF Friday and in The Edge Of Glory by Lady Gaga? SAX IS BACK! and not whack.

Shrimp & Watermelon Summer Salad
1/2 pound of shrimp
3 radishes, sliced thin
3 cups of shredded cabbage
2 cups of cubed watermelon (more or less due to your taste!)
1/2 cup of peanuts
1/2 sliced red onion

1 carrot shredded
diced mint, basil and cilantro (about a tablespoon each!)
Dressing in the blender:
Olive Oil

Lime Juice
Champagne Vinegar

Step One: Devein and poach the shrimp for 4 minutes or until they start to curl up. I set them aside in the fridge to cool as this is a cool salad. Pepper them for flavor if you want before you throw them in the salad later.

Step Two: Combine all ingredients in a bowl and toss!

Step Three: Toss in a homemade Garlic Lime Olive Oil Vinegrette!

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