Scenes From The Weekend

We’ve been busy the past few weekends, so we took advantage of a free weekend and parked our butts by the pool and grill.  I’m still as pale as ever, but have lots of new freckles.  Nick was outside for a few hours and looks like he spent the week on the beach.  Not. Fair.

I am making Roxie a grooming appointment immediately!  We had to cancel the last one and poor puppy can’t see with all that fur hanging in her eyes!

We rented Act of Valor and both of us liked it.  It’s obviously not a big Hollywood blockbuster and the plot is pretty simple, but it gives you good insight on what life is like for military/special forces.  It makes me appreciate our military even more, but especially those that serve in the special forces.  You have to be a special type of person to do that!

We did a little “apartment-style” gardening and made a little herb garden on our balcony.  Hopefully we can keep these little plants alive and have fresh herbs for cooking!

We made Pioneer Woman Summer Stir Fry and this recipe might qualify as one of the easiest recipes ever.  But it’s healthy and delicious-a win-win!


  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
  • 2 whole Zucchini, Sliced On A Slight Diagonal
  • 2 ears Corn, Kernels Sliced Off
  • 1/2 cup Grape Tomatoes, Sliced In Half Lengthwise
  • Salt And Freshly Ground Pepper, To Taste
  • Chopped Fresh Herbs, If Desired
  • 1 pepper (added because we had one)

Preparation Instructions

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

*I used chicken because we ate shrimp enchiladas last week.  I baked the chicken while the veggies cooked and then added the chicken to the skillet and let it cook together for a few minutes.  We ate ours over a scoop of rice.  Use any veggies you have on hand-it was a fresh, easy meal!

Since our meal was so healthy, we had banana s’mores for dessert.  I love this dessert! 

Here’s to a good week-I’ll have some special visitors on Friday!

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