Wednesday, May 11, 2011
Monday, May 9, 2011
My Mom
Saturday, May 7, 2011
GOAL!
Hoppy Easter!
Easter Morning in Columbus!![]() |
O - H - I- O
Tuesday, May 3, 2011
Parks
Tuesday, April 5, 2011
Thursday, December 16, 2010
Merry Christmas Season

Tuesday, November 16, 2010
What's For Dinner?
Shrimp with Baby Penne and Baby Arugula
Serves 4-6
INGREDIENTS
· 1 pound baby penne
· 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
· 2 pints grape tomatoes
· Salt and freshly ground black pepper
· 4 cloves garlic, finely chopped or grated
· 24 medium shrimp, peeled and de-veined
· 6 scallions, green and white parts chopped on a bias
· Zest of 1 lemon
· 3/4 cups basil, thinly sliced into ribbons
· 3 cups baby arugula, roughly chopped
PREPARATION
Pre-heat oven to 400°F.
Bring a large pot of water over to a boil over high heat for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente. Drain the pasta, reserving about a cup of the starchy, pasta wa
ter.
While waiting for the water to boil, place the tomatoes on a cookie sheet, drizzle them with EVOO and season with salt and freshly ground black pepper. Place tomatoes in the hot oven and roast until the tomatoes just start to burst, about 8-10 minutes. Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve.
While the pasta is working and the tomatoes are
almost ready, pre-heat a medium size skillet over medium-high heat with two turns of the pan EVOO, about 2 tablespoons. Add the garlic to the hot skillet along with the shrimp.
Cook the shrimp on both sides until firm and pink, about 2 minutes per side. Add the scallions, cook for a minute or so, then add the pasta, a ladle of the reserved pasta water, lemon zest, basil, arugula, salt and freshly ground black pepper.
Give it a good toss and pour it into a serving bowl.
Add the reserved roasted tomatoes; toss to combine and serve.
I've made this w/ shrimp, or just vegetarian. Enoch was actually the first one to try it from his days as a stay-at-home dad. Tonight it was w/ only tomatoes, basil, lemon juice & garlic. I love the smashed grape tomatoes w/ garlic bread...delish!
Here's ours:
Thursday, November 4, 2010
Wannabe Crafty

Wednesday, November 3, 2010
Favorite Restaurant Meal

(copycat recipe)
DRESSING: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste
FOR SALAD:
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil
FOR DRESSING:
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
FOR SALAD:
Place all other ingredients in a mixing bowl and mix well. Serve ice cold.
Tuesday, November 2, 2010
Hot Potatoes!

At first I was having a hard time finding a shirt for Enoch, so I told him he could just go shirtless and I would tape the face to his chest since he was already brown...he was not big on this idea :)
Sunday, October 31, 2010
Happy Halloween!


Falling Into Fall



Wednesday, November 18, 2009
To Eternity & Beyond
Genevieve's Blessing was beautiful and it was so nice to have our dads and brothers there to participate. It was such a busy weekend, but so much fun and so memorable.
Future Firefighter
Tuesday, November 17, 2009
Those Oliveros Cuties
That's all for now!! Love you!


























