Our wedding is coming up, and my bridal shower was two weeks ago. For someone who loves cooking and kitchen gadgets, registering was like setting a kid free in a candy store! We registered at two places: Bed, Bath, and Beyond – so that family and friends could take advantage of their 20% coupons, and William Sonoma – for those luxury items that we would never dream of buying for ourselves. Our friends and family were so very very generous with their gifts, that it was overwhelming!
When we got home with the motherload of awesomeness, it was time to sit down and write thank you notes. For those who find themselves faced with this momentous task, I would highly suggest considering doing what we did:
-Luckily, my organized bridal party wrote what each guest gave on the card. When we got home, I had my fiance read the card and then find the gift in our piles. This way he was able to learn names and stories about my many family members as well as see what they gave us.
-While he was searching for the gift, unpackaging it, and finding a new spot for it in our home, I wrote the thank you.
-He would then read the note, stamp it, and lick it.
We were able to send out all the thank you notes within two days of the shower, which was awesome because our guests were able to learn how very thankful we were… and we got that out of the way!
Ok, so enough about the wedding shower… but I swear, I had a point! After starting the modified Paleo diet, I kept craving my beloved carbs and was attempting to find ways to make veggies mimic them. After a run in between my knuckle and a rusty cheese grater, it was time to register for a mandoline! This is my first attempt at zucchini pasta, and I would not recommend trying this without the right tool!
2 dozen peeled and deveined raw shrimp
4 Zucchini – turned into “pasta” using the small julienne blade of the mandoline
2 cloves garlic – minced
2 Tbs. olive oil
1/2 cup white wine
Juice of 1 lemon
Salt & Pepper to taste
1. Rinse the shrimp and pat dry.
2. Heat the olive oil over medium high heat. Add garlic and sautee unitl fragrant.
3. Add lemon juice and wine. Lower the heat so that the sauce is at a slow simmer. Cook down until it reduces by half. Add salt and pepper to taste.
4. Add shrimp. Cook for about 3 minutes on each side (just as they begin to turn pink, flip them).
5. Add the zucchini pasta (the zoodles) and cook for approximately 2 more minutes until they are tender.
6. Serve right away with red pepper flakes if you like it spicy!