summer spaghetti...

It's sweltering here in Dallas.
As a result, I haven't been cooking very much... boo.
I did, however, make this the other night and it was light and delicious.
Shrimp, zucchini, and squash just say summer to me.

Let's make it! Here's what you'll need...

About 2 pounds of jumbo shrimp, peeled and tails removed.


Squash and zucchini, sliced.

Lemon juice and fresh basil.
You'll also need about 1 cup of white wine... that is, if you're a sinner like me.
And, garlic powder, onion powder, and salt and pepper.

Spaghetti, cooked.


Saute your veggies for about 2 minutes in a little butter and olive oil.
Generously sprinkle on the your garlic powder, onion powder,
and salt and pepper.

Add the shrimp. Stir.

Squeeze the juice of two lemons, about 2 tablespoons, over.

Pour in the white... yum.

Give it a nice stir.

Continue to cook until the shrimp are pink and cooked through.


Serve over the spaghetti.
You could also sprinkle over some fresh grated
Parmesan cheese for some extra goodness.

Serve with some fresh, warm bread.

Enjoy and stay cool.
xo
Rolo

half of July...

Hello friends!

No, I did not drop off the face of the earth since my last post.

After spending July 4th weekend here...

hanging with friends...

having a good time.

I've spent the past week and a half catching up on laundry,
comforting a toddler that's cutting a molar (or two),
and scratching no less than a dozen chiggar bites.

Oh, and something exciting happened... Well, exciting for me anyway.
I finally figured out how to apply textures to photographs.
Well, I actually knew how to apply a texture to a photo... it was removing it from
the skin and other areas that I just couldn't figure out.
I've been trying to figure it out since, like, January.
I don't know why I wasn't getting it... It was just one of those things I guess.
Here's a handful I've had fun with the past few days...

Don't ya just love it when you learn something new?

As much as I love to cook, I equally love photography.
xo
Rolo

happy 4th...

Happy 4th!

Have fun.

Eat food.

Be safe.

xo
rolo

sweet lemon tea with basil...

Ahhhh... there's nothing like kickin' back in
the hammock with a cold refreshing treat in hand.

I simply adore sweet basil.
The flavor of it, the scent... Oh, the scent. *faint*
In fact, I'm growing some right now and I love to sniff it.
Yes, I'm weird.

This refreshing treat has a hint of fresh basil and makes it oh, so special. Yum.

Let's make it...

You're gonna need water, sugar, a family size
tea bag, lemon juice, and fresh basil.


Start by heating 2 cups of water and 1/2 cup sugar
(if you like it extra sweet, use 1 cup sugar)
to just boiling... Just until the sugar dissolves.
Remove from heat.


Add the tea bag...


and let it steep for about 10 minutes.

While you wait for the tea to steep,
gather up some fresh basil (about 3 leaves will do)...

and 1 cup lemon juice.


Put the lemon juice and fresh basil leaves in your blender...


and blend it for about 30 seconds.


Oh, it smells so delightful. *insert smiley face*


After the tea and sugar mixture has cooled
a bit, pour it in a pitcher.


Add the blended lemon and basil.


Spoon off the foam.


Serve over ice.

Now, go put your feet up and enjoy.

It'll help wash

this down.

Enjoy your 4th of July weekend!
xo

Where liberty dwells, there is my country.
~ Benjamin Franklin

grilled berries with brandy...

Because it's Friday.
Because we have two days until we
celebrate our nations independence.
Because most of us are relaxing
with a three day weekend.
Because I love you.

I give you this...

This is it.
It doesn't get any more American than this.
Who doesn't love vanilla ice cream topped with warm
berries in a sweet, buttery sauce?
It just melts in your mouth... mmmmmm.

Start with about 2 cups of fresh berries. Strawberries,
blueberries, raspberries, blackberries... whatever you
have will do. Fire up your grill or stove top.
Sprinkle about 2/3 cup of sugar over the berries.

Add about 2 tablespoons butter.

And about 1/4 cup Brandy... Amen.
But you could totally skip the brandy part if you're not a sinner like me.

Warm, stir, warm stir, give a good shake.
Total time on grill... about 7 to 10 minutes.

Let cool for a few minutes and serve over ice cream.
*slurp*

*Side note- You could totally to this with apples,
peaches and pears too.

I also think it makes a nice sidekick to this.

Enjoy!


“That’s why I stand here tonight. Because for two hundred and thirty two years, at each moment when that promise was in jeopardy, ordinary men and women – students and soldiers, farmers and teachers, nurses and janitors — found the courage to keep it alive.”
~ President Barrack Obama

deviled eggs...

Today is July 1st.
Let's celebrate with some Deviled Eggs...
You either love 'em or hate 'em.

I love 'em.
And so do my homies.
Especially these little babies with a special surprise.

Start with a dozen or so hard boiled eggs,

sliced in half.

Be sure to save the yolks in a bowl.

Add about two heaping tablespoons of mayo... the good mayo.

And about one heaping tablespoon Dijon Mustard... Yum!


A tablespoon of seasoned salt.

A teaspoon of this stuff.

Salt and pepper.

Mix well... taste... add more of whatever.

Then comes the secret ingredient... bacon... glorious bacon.


Place a little piece of bacon in each egg.

Top with the creamy yolk mixture.

And finally, sprinkle on a little more paprika... just to make it pretty.

See, how easy was that?
Make 'em... you'll like 'em.


“We stand for freedom. That is our conviction for ourselves;
that is our only commitment to others. ”
~ John F Kennedy