An "S" Kind of Weekend

Here’s a rundown of what we did this weekend: we swam in the sun, got sweaty on an 8-mile run, ate strawberry pie, grilled shrimp and steak, went to Sunday School and got lots of sleep. 

Notice a theme?  We were lazy and it was glorious.

We parked our little hiney’s right here on Saturday and Sunday:

Here’s a randmon little tidbit for you:  In Maryland, it’s a law that all pools must have a lifeguard.  Our lifeguard is from Russia and named Vladimir.  Apparently there’s a service that helps young Russian’s come here for the summer as lifeguards so they can live here for a few months.  We did catch him napping this weekend, but a few weeks ago, he had to jump in and break up a fight between two six year old girls that were trying to drown each other.  Exciting stuff!

Bubba kegs aren’t just for college kids anymore!
I had some leftover coconut from a pie I made in Tennessee (recipe to come!), so I used it to make a Mango-Coconut Shrimp.  I found this recipe online recently and it may put Red Lobster out of business it was so fantastic. 

Here’s what you need:

1 lime
2 mangoes, halved, seeded, peeled and chopped
1/4 cup honey
1/8 tsp cayenne pepper
Snipped fresh cilantro (or 1 green onion, sliced)
12 oz fresh or thawed frozen peeled and deveined large shrimp
1 cup unsweetened flaked coconut (all I had was sweetened)


Preheat oven to 425. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 tsp peel from lime and squeeze juice from lime; add lime juice to blender with 1 cup of the chopped mango (I used all of it), the honey and cayenne pepper; cover and process until smooth. Remove 1/4 cup to shallow dish. Transfer remaining to bowl, top with lime peel and snipped fresh cilantro or green onion slices. Set aside for dipping sauce.

Rinse shrimp, pat dry. Sprinkle with salt. Place coconut in shallow dish. Dip shrimp in the 1/4 cup mango sauce then coconut, pressing to coat. Place on baking sheet. 
Bake 8-10 minutes or until coconut is golden and shrimp are cooked through. Serve with dipping sauce, remaining chopped mango and lime wedges.

Get in mah belly!

This recipe is right up my alley:  super easy, quick and delicious.  It was also man-approved!  Nick said it was one of his favorites recipes I’ve made.  Sometimes he’s actually glad he married me. 🙂

We were leaving for church on Sunday and I noticed that we matched! I had on a black and white dress (and Mom’s braclets made another appearance!) and Nick had on black pants and a white shirt.  aaaaawwww……

Roxie decided she needed to make an appearance on le blog.  Don’t be alarmed by that shaggy mess…she will visit the groomer this weekend! We’re trying to brush out her fur this week bcause it’s a hot mess from swimming in the lake in Tennessee.  The lady who grooms her doesn’t speak much English, but she still manages to let us know when she’s annoyed that some of her fur is matted.  Don’t you love when you pay someone for a service and you feel like you get in trouble?  sigh.    

One day, I might fly away with these ears. 

Here’s to a great week!

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