I am quitting my job! Okay, not really. But I really want to after weekends like this. As Mark said tonight, it seemed like a long weekend. We did alllllllll the things.
Friday evening started with swimming, despite the 66 degree weather. I’d like to say it was just the kids, but it was me, too. My mom sat and watched…in 3 layers. Literally. Such a wimp, that one. And the whole swimming thing was all good…until it was time to get OUT of the water. Shea was unfazed, my little fish and meanwhile Piper’s teeth were chattering and her lips were a hint of blue.
Saturday was mostly beautiful – we hit up the farmer’s market, put the girls down for an early nap, and then danced the afternoon away to an 80’s cover band at a winery/brewery. Great people watching, a few adult beverages, and lots of fun. The place was packed and we saw several people we knew amongst all of the visitors to southwest Michigan.
We ended the evening at a brewery-pizzeria where the girls pet and loved up every dog in the place. And that was quite a few dogs. I’m beginning to think our dog is chopped liver – they pay her very little attention, poor dog. Fortunately, we all lasted awhile on account of naptime — small blessings as it was a FULL day.
Sunday was a bit of the usual routine – church followed by naps, some cooking, and we hosted our small group from church in the afternoon/early evening. We met some friends for dinner before settling in for a quiet night. In many ways it felt like Sunday, but we had today, Memorial Day, yet to play!
Today was spent outside with chalk and bugs before heading off to a Memorial Day cookout with friends from the girls’ school. It was a lot of fun and the weather held out until nearly everyone was ready to call quits on the evening.
I was able to get in 4 Peloton rides (and THREE personal records!) over the long weekend and I’m now realizing that I’ve gotta get back in the kitchen. I normally have few recipes in queue but that is no longer the case — this recipe is the last in the bunch! Fortunately, it’s a worthy one to save for last – SO easy and SO tasty. The kids gobbled it up! If your family loves shrimp as much as mine, you may want to double it to ensure there’s leftovers 😉
- ¼ cup hoisin sauce
- 1 Tbsp rice wine vinegar
- 2 tsp low-sodium soy sauce
- 1 lb shrimp, peeled and deveined
- 1 Tbsp olive oil
- Combine hoisin sauce, rice wine vinegar, and soy sauce in a small bowl; whisk until well-combined. Set aside.
- Heat oil in a large saute pan over medium-high heat. Once hot, add shrimp and saute for about 2-3 minutes per side, or until shrimp are cooked through and pink.
- Add the hoisin sauce mixture and cook for 1-2 minutes or until sauce is bubbly and slightly thickened. Serve immediately.
Weekly Menu: May 26th – 31st
- Sunday: out with friends
- Monday: leftover carnitas
- Tuesday: homemade pizza with caesar salad
- Wednesday: Sweet & Spicy Noodles with pot stickers and blistered shishito peppers
- Thursday: Chicken Gyros with Oven Fries