Don’t get me wrong I do not mind winter at all. Give me all the layers! However, right about this time of year I’m ready to bid winter adieu.
I chose this palette to channel a spring vibe. I know, “Florals for Spring? Groundbreaking.” I do love a watermelon look, too! One thing I really liked about this look was that all the colors tied into my pants. Sometimes a pattern is a great place to start when building an outfit.
Have a wonderful Monday Friends!
It doesn’t matter if you celebrate or not this drink is seriously delicious. You can’t go wrong then there is fresh lemonade involved. Which is how I started this pitcher recipe.
what you do:
Make your lemonade by adding the lemon juice, water, and sugar in the pitcher and stir well. Add in everything else except the Champagne and stir again. Top with your Cava and enjoy! Not to encourage day drinking or anything but…this was made exactly for that.
note: I’ve had this in a lot of other posts on how to make the simple syrup and in case you need refreshed it’s just equal parts sugar (I used Stevia) and water. Then add in whatever flavor you’d like in this case I used strawberries. I used 1/2 cup water and Stevia and ended up with about 1/4 cup.
Like in my soul. I’ll make and eat it all year round but it sure does hit different on a cold winter day. A long time ago I used to make a seafood bisque and I can’t for the life of me remember how I made it. So I decided to make a new one. Keto friendly, too. One thing I did with this recipe was I used already cooked frozen shrimp. Mainly because I had it in my freezer.
what you do:
Thaw shrimp set aside.
In a pot, add oil and onions until your kitchen smells amazing. Then add garlic and cook for about 30 seconds, add in all of your spices and cook for about one minute.
Add tomato paste, wine, and Worcestershire sauce. Cook for about five minutes so that you cook off the alcohol. Add in stock.
Add everything to a blender and blend until smooth. Return to pot and add in cream and parm cheese.
Toss in shrimp and cook for a few. Serve and enjoy!
This recipe makes a pretty huge batch, so I’ve been eating it for lunch every day. And let me tell you, it hits the spot every day.
