Monday, July 20, 2009
the Weekend
Wednesday, July 15, 2009
Bikes
I've been playing around with Andy's fancy 50D and will probably never be able to shoot with any lesser camera again. The quality on that thing is unbelievable! If you click on any one of the pictures in any of my posts, you can get a larger version of the picture and see what I'm talking about.
Tuesday, July 14, 2009
San Diego, finally!
Ingredients
- 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
Directions
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, melt the 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.
Here's Elbe, doing what she does best: laying around
The condo has a little balcony that overlooks a small park. It's nice to sit on and the dogs love to sunbathe on it as well.
This is a cool looking picture Andy took one evening on the balcony.
I'm trying to find Andy's other waterproof point and shoot camera so I can take it to the beach and take pictures. So that's pretty much it for now!