Happy Birthday
Happy late birthday 
messedupannie
messedupannie2011-02-28
(no subject)
1. What did you do last night?
2. What is in your pocket right now? (You pick which pocket)
3 Red or blue?
2. What is in your pocket right now? (You pick which pocket)
3 Red or blue?
(no subject)
1. What did you do last night?
2. What is in your pocket right now? (You pick which pocket)
3 Red or blue?
2. What is in your pocket right now? (You pick which pocket)
3 Red or blue?
Pididdle No More!
George survived his visit to the Bug Doctor. He did not have the issue which prompted the recall, so he just got his headlight replaced and a good bath. Very positive experience, as usual, right up to the moment when the guy suggested that if my husband had any questions he could give them a call.
Pididdle No More!
George survived his visit to the Bug Doctor. He did not have the issue which prompted the recall, so he just got his headlight replaced and a good bath. Very positive experience, as usual, right up to the moment when the guy suggested that if my husband had any questions he could give them a call.
Entry tags:
Ghost_Light Recommends
Tequila-Lime Shrimp
Ingredients
1 ounce Butter
1 ounce Olive Oil
1/4 cup onion - diced
1 medium Serrano chile - seeded & fine diced
2 oz tequila
1 pound shrimp (med or large) - peeled and deveined
1 teaspoon lime zest
8 ounces heavy cream
1/4 cup lime juice - from one whole lime
1 pinch Salt - to taste
2 pinches Black pepper - fresh ground
1 tablespoon Tequila - to finish
Preparation
Melt butter in pan with oil. Saute onions and chile lightly then add shrimp. Continue to saute until shrimp turn a pink color. Flame with the tequila. Add the lime zest and heavy cream then reduce the sauce over medium heat. The sauce should boil lightly and begin to thicken a little. Add seasoning to taste and lime juice with a splash of tequila to finish.
Serve over brown rice (or shredded cauliflower if you are cutting carbs). Garnish with some parsley or cilantro.
We tried the recipe a couple weeks ago and it it grand! We served it over grits instead of rice.
Ingredients
1 ounce Butter
1 ounce Olive Oil
1/4 cup onion - diced
1 medium Serrano chile - seeded & fine diced
2 oz tequila
1 pound shrimp (med or large) - peeled and deveined
1 teaspoon lime zest
8 ounces heavy cream
1/4 cup lime juice - from one whole lime
1 pinch Salt - to taste
2 pinches Black pepper - fresh ground
1 tablespoon Tequila - to finish
Preparation
Melt butter in pan with oil. Saute onions and chile lightly then add shrimp. Continue to saute until shrimp turn a pink color. Flame with the tequila. Add the lime zest and heavy cream then reduce the sauce over medium heat. The sauce should boil lightly and begin to thicken a little. Add seasoning to taste and lime juice with a splash of tequila to finish.
Serve over brown rice (or shredded cauliflower if you are cutting carbs). Garnish with some parsley or cilantro.
We tried the recipe a couple weeks ago and it it grand! We served it over grits instead of rice.
Entry tags:
Ghost_Light Recommends
Tequila-Lime Shrimp
Ingredients
1 ounce Butter
1 ounce Olive Oil
1/4 cup onion - diced
1 medium Serrano chile - seeded & fine diced
2 oz tequila
1 pound shrimp (med or large) - peeled and deveined
1 teaspoon lime zest
8 ounces heavy cream
1/4 cup lime juice - from one whole lime
1 pinch Salt - to taste
2 pinches Black pepper - fresh ground
1 tablespoon Tequila - to finish
Preparation
Melt butter in pan with oil. Saute onions and chile lightly then add shrimp. Continue to saute until shrimp turn a pink color. Flame with the tequila. Add the lime zest and heavy cream then reduce the sauce over medium heat. The sauce should boil lightly and begin to thicken a little. Add seasoning to taste and lime juice with a splash of tequila to finish.
Serve over brown rice (or shredded cauliflower if you are cutting carbs). Garnish with some parsley or cilantro.
We tried the recipe a couple weeks ago and it it grand! We served it over grits instead of rice.
Ingredients
1 ounce Butter
1 ounce Olive Oil
1/4 cup onion - diced
1 medium Serrano chile - seeded & fine diced
2 oz tequila
1 pound shrimp (med or large) - peeled and deveined
1 teaspoon lime zest
8 ounces heavy cream
1/4 cup lime juice - from one whole lime
1 pinch Salt - to taste
2 pinches Black pepper - fresh ground
1 tablespoon Tequila - to finish
Preparation
Melt butter in pan with oil. Saute onions and chile lightly then add shrimp. Continue to saute until shrimp turn a pink color. Flame with the tequila. Add the lime zest and heavy cream then reduce the sauce over medium heat. The sauce should boil lightly and begin to thicken a little. Add seasoning to taste and lime juice with a splash of tequila to finish.
Serve over brown rice (or shredded cauliflower if you are cutting carbs). Garnish with some parsley or cilantro.
We tried the recipe a couple weeks ago and it it grand! We served it over grits instead of rice.