I guess the good news is that I cannot recall having the flu anytime in the past…15 years? 20 years? It’s been a long time but my lucky streak came to an end. I didn’t know there was a “respiratory flu” and a “GI flu” but my bestie is an RN and Dr. Google helped me self-diagnose Thursday night when I was so cold my teeth were chattering. I just laid under layers and layers of clothes and blankets shivering.
And then at 2am, I was a hot mess (literally). I was peeling soaking wet clothes off and willing my achy body to just drift back to sleep in my very unpleasantly moist sheets, with the fan whipping air forcefully over my nearly nude sick self. Quite the sight, I know.
Friday morning, Dr. Google confirmed that this was likely the flu and all weekend long I’ve been having bouts of these sweats to accompany body aches, headaches, and a nice, deep, painful cough.
So naturally, my sister-in-law was due in from Seattle around 11am on Friday and here I am feeling less than stellar. I rallied most of the weekend because I was so excited to see her and do fun weekend things, but I did require a long nap and early (earlier than my usual early) bedtimes. I also did zero cooking which made me feel like a hostess none at all. I did remind her how awesome my homemade cinnamon rolls were from Christmas, though. 😉
Next weekend officially kicks off summer and if your household is anything like mine, you may feel like a bed and breakfast and/or the most popular people on the block. Maybe a little bit of both. (Don’t worry, visitors, I know you come for the lake and/or my kids. And I’m okay with it.).
In preparation for summer cookouts, gatherings, visitors, holidays…you name it, I’ve been saving this little gem of a recipe. It’s super easy to make, feeds a ton, and is simple yet delicious. The only drawback? It’s best the day of, soon after being prepared and at room temperature. Make it to share, people will love it!
- 8 oz uncooked orzo pasta (about 2 cups)
- 1 lb shrimp, peeled and deveined, coarsely chopped
- ⅓ cup plus 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ tsp salt
- Freshly ground pepper
- Grated zest of 2 lemons, plus ¼ cup fresh lemon juice
- ½ cup fresh dill, chopped
- ½ English cucumber, seeds removed and diced
- 4 oz crumbled feta cheese
- ½ cup pitted kalamata olives, halved
- Preheat the broiler to 550 degrees F.
- Bring a large pot to a rolling boil over high heat. Add the pasta and cook until al dente, about 8-9 minutes. Drain and rinse under cool water. Transfer to a large bowl; set aside.
- Toss the shrimp on a baking sheet with 1 tablespoon olive oil, minced garlic, salt, and pepper. Broil the shrimp until opaque and just cooked through, 3 to 4 minutes.
- Add the shrimp, lemon zest and juice, dill, cucumber, feta, olives and the remaining ⅓ cup olive oil to the bowl with the pasta; toss. Serve immediately for best results.
Weekly Menu: May 21st – 25th
- Sunday: Spicy Sriracha Shrimp Tacos with Cilantro-Lime Slaw
- Monday: leftover Guinness Pulled Pork and Sweet Potato Fries
- Tuesday: TBD, it’s our anniversary
- Wednesday: Thai Chicken Pasta Salad
- Thursday: Honey Mustard Chicken, Avocado, and Bacon Salad