Black Keys: Ten Cent Pistol, (this is a melt you song....as 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....
Cab 08 Argentina
Also, there is this box wine at World Market...I kid you not...so 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 Contessa...my 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 yeah...no 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.