That being said, I'll tell you about the weekend! Saturday was spent at the vet's. Sadie was due for a check up and booster shots. Not so fun for her, but John and I got to look at a very very cute French bulldog puppy so it was fun for us! I think, if they were swimmers, we would have one. Oh, and if they didn't cost a million dollars.That's the real deciding factor.
To make up for her torturous Saturday, Sunday we went to a parc. Let me just say, I was not expecting much. French parcs are usually small and don't allow dogs. (Really? Makes no sense to me. Although, considering the fact that most dogs here are mean.. maybe it does make sense.) This parc was evidently an exception- or we just need to find more like this. It was HUGE- complete with a large walking path that went through a wooded area, fields, beside a marsh, over a couple of creeks, and had a few real roman ruins. (These are quickly becoming old news. Roman ruins are everywhere.) Sadie loved it and sniffed to her little heart's content. John and I loved it because it was a HUGE, OPEN space that is about 15 minutes from home. Open space is a very very valuable commodity here and you really learn to appreciate it. Oh, and did I mention that it was covered in cork trees? I don't have a picture, but when we go back, I will take some. Amazing looking trees.
I hope you all had just as awesome a weekend! And, here is a recipe that I tried out Saturday. Incredible.
Baked Shrimp in Tomato Feta Sauce Recipe
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 14.5-ounce cans of diced tomatoes
- 1/4 cup minced fresh parsley
- 1 Tbsp minced fresh dill or 1 teaspoon dried dill
- 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
- Pinch of salt, more to taste
- Pinch black pepper, more to taste
- 3 ounces feta cheese (about 2/3 cup, crumbled)
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
Recipe taken from here