Archive for April, 2010
Woof!
So pug wonder has got to be the cutest dog ever. I am biased but still, he gets a lot of feedback that leads me to believe that he is in fact, the cutest dog ever. Enough with my crazy dog babble. I have enrolled the two of us in behavioral training classes…in attempts to become a better dog owner and more knowledgeable about the animal I love so much. I will definitely share all of the good stuff I learn from it. Pug wonder did just get a new dog bed. I will leave you with this picture of him and all of his cuteness.
Shrimp Scampi
Hi..my name is Lora Ann and I am addicted to carbs. I’ve been really into making pasta dishes recently, specifically those involving shrimp. My best friend came over last night so I wined and dined her with the following recipe from Allrecipes:
Ingredients
- 1 (16 ounce) package linguine
- 1/4 cup olive oil
- 1/4 cup butter
- 6 cloves garlic, minced
- 1 pound peeled and deveined medium shrimp
- 3/4 cup white wine
- 1/2 cup lemon juice
- 1/4 teaspoon crushed red pepper
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon salt
- 1/2 pint grape tomatoes, halved
- 2 tablespoons grated Pecorino Romano cheese
- 1 tablespoon chopped fresh parsley
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
- Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.
It turned out fabulous…but you do have to double the sauce and you should really use angel hair. I got everything from Whole Foods (which is what my heaven will look like) and all together it cost me about $35…and that included a couple bottles of cheap wine. One for the pasta…one for me 
Howdy!
Hey! Welcome to my blog! Just a bit about me, My name is Lora Ann and I love to cook. My family describes me as a little bit “granola” and I definitely lean to the left. I am totally obsessed with my dog Bean.
Cooking brings me peace and comfort. I am really into organic foods and really aim to try a new recipe every week. Surely if I am so “granola” you must assume that I don’t eat meat…well, lets just I am working on that one. I really don’t have anything profound or engaging to say except, welcome. Here you will learn a little bit about me, the adventures of the Bean (pug wonder), recipes, minimal political rantings and the musings of a midwestern girl!