Saturday, July 20, 2013

Flyin…..

We are spending the next couple of weeks in another corner
of this this amazing world
In the country of Lithuania
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I’m in the mood to fall in love…
with
the brave little country
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Join me on instagram ( Lindalime)  if you want
to fall in love too!
Iki pasimatymo
see ya later... in Lithuanian
greenheart

Monday, July 15, 2013

I’ll let you know how it works….

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So… it was claimed to be a
Chinese Door guardian
claimed also to keep the evil spirits out.
Sold.
Take THAT evil spirits.
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{ cue: neighing }
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Our private War Horse.

Monday, July 8, 2013

Opening doors…

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Gorgeous colors together…who knew?
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I am in the mood to step through these burst of color doors.
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Care to join?
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Off to trim my bougainvillea.
sigh.
 
Pictures from pinterest

Thursday, July 4, 2013

lemon pepper pappardelle. oh my.

 Now, normally I wouldn’t pick up a package of lemon pepper pasta
Lemon pepper often has a phoney baloney taste to me
But a friend clued me into Trader Joes Lemon pepper pappardelle
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oh. My.
By the by….Pappare means to gobble up in italian.
So in a use what you have kinda way I made a delish if I do say so myself  pasta dish with
scallops, shrimp….and even the maligned Brussel sprout.
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he ^ just never was a favorite of mine.
This pasta is so fresh and lemony….really worth it.
And it is something like $1.49 if I remember correctly.
Get some.
I will wait.
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Here is what I did:
~2 packages lemon pepper pasta (cooked according to directions)
~ 1 cup white wine
~ 1 cup chicken stock (ill be honest, I didn’t do any measuring, and trust me, you won’t either)
~1 onion minced and about 3 sliced cloves of garlic

~1 orange  pepper, diced
~fresh shrimp and scallops (enough for your family….and your big black dog who always gets leftovers. Always.

~1/2 stick of  butter
~ 3 tablespoons lemon juice…or a whole lemon squeezed
~1 tablespoon olive oil

In a medium size sauce pan, heat olive oil over medium heat.  Add onions and garlic and cook about 3-4 minutes. Add pepper and cook an additional 3-4 minutes.  I sautéed  scallops and shrimp in a separate pan,  until they turn color.   Add wine and stock to the pepper and onion pan, and bring to a boil.  Simmer until reduced by about half.  The sauce will thicken.  Add butter and lemon juice and then the scallops and shrimp.
Add cooked pasta to sauce pan and mix.  Serve with freshly grated cheese. And sliced scallions….or something green on top  Yum.
Oh….and go ahead and sauté the maligned brussel sprouts, who are probably pouting in the corner, told ya….just don’t like them much and add them to the mix.
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Mangia!
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And a beautiful 4th to you!!!

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