I’ve been told by more than one person that I am way behind on the blog. My last post was May so I’m about three months behind. The Summer has been flying by and has been full, especially the past few weeks. I walked in my graduation ceremony last weekend. I had decided not to participate, but after much
forcing persuading by my mother, I did it! My parents hosted a great party for me Saturday evening to celebrate more, full of friends, family, food and good wishes. I am a pretty social person, I love to be in a crowd. I am not put off by the mall on Christmas Eve, or the grocery store on a busy Saturday. I realized something about myself I never really noticed. I do not like to have events centered around myself. I love having parties for the kids or friends or anyone else by ME! Thinking back this has always been true. One more fact on the “I’m a weirdo” list.
The next thing that happened big the very next day after graduating from COLLEGE… was that my baby became a teenager. How did this happen so quickly? It really is true that time flies. We celebrated Amanda and Isabelle on Sunday (Amanda’s birthday is today! but she had to work on her birthday). Amanda requested grilled cajun shrimp, fettucini alfredo, garlic bread, Caesar salad, and funfetti cake (which was topped with barbie purple cream cheese frosting). Monday we all headed to the nail spa for Iz to have a mani pedi! Vee was great with Iz, and Iz loved sitting in the massage chair shaking her around while getting her feet pampered. We went to Cheesecake Factory afterwards to meet up with all Izzy’s friends for lunch and cheesecake. Izzy loves her cheesecake! It was a fun day.
24 ounces dry fettuccini pasta1 cup butter3/4 pint heavy creamsalt and pepper to taste 1 dash garlic salt3/4 cup grated Romano cheese1/2 cup grated Parmesan cheeseDIRECTIONS:Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Grilled Cajun Shrimp
- 2 lbs shrimp, peeled deveined, and be sure they are thawed, if using frozen. ( I buy mine at Sam’s 2 lb bag)
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons parsley
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 3/4 teaspoon white pepper
- 3/4 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.