Wednesday, February 16, 2011


RELIEF KIT.....As I said, this week is a tough one at work, but we had a great day today...I was at the office from 8-830, but we made amazing progress so it was worth it.  Besides, there are some things that can melt the stress right out of you and that keep me going in life in general.  Music, red wine, and good food are 3 of "my favorite things" that get the job done after my job is done. Here are a few suggestions of mine in these categories.  

Black Keys: Ten Cent Pistol, (this is a melt you many of their songs are)
Black Keys: Howlin for you
Foster the People: Pumped Up Kicks, (lifts you up and gets you motivated) 
Bon Iver: Skinny Love, (so freaking good)
The National: Fake Empire, (Mollie this reminds me of you every time I hear it...never gets old:)
Sleigh Bells: Rill Rill
The Naked and Famous: Young Blood, (also a "get you going" tune)

Ok I could keep going, but we will save some for other posts....

Red Wine: 

Dona Paula 
Cab 08 Argentina

Malbec 07

Also, there is this box wine at World Market...I kid you good!  It's the same blend/company as  menage e tois, but in a box and its like $16 = 4 bottles! = dangerous

I looove the Barefoot old roommate Sarah and I use to obsess over her...did you know she was White House nuclear policy analyst, wrote and published like 4 cook books, was a columnist for Martha Stewart Magazine, and oh formal training for cooking!  She taught herself, which I love!  I've made this recipe of hers a million times...soo good. It's easy, light, and pairs well with shrimp, chicken, or a variety of fish. I like to add capers sometimes and sliced cherry tomatoes for color. Enjoy! 

  • Vegetable oil
  • Kosher salt
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes


Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, meltthe butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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