5 things I’m loving right now

Last week kicked my ass for various reasons. This past weekend was no better. Sometimes I have to dig deep to find the grace, to find things to be grateful for. But they’re always there. On occasion it just takes a shovel to unearth them.

  1. The manfriend. For so, so many reasons – too many to list here.
  2. Being out in nature and thoughts of camping to come.
  3. Eating a juicy, ripe mango on a cold, gray day.
  4. My sister.
  5. This meal (makes great leftovers for lunch):

Garlicky Shrimp and Spinach Bake

A splash of extra virgin olive oil
2 heaping cups- or so- frozen medium shrimp (not farmed, if possible)
5 cloves garlic, chopped
1 medium onion, diced
Chopped basil or parsley- fresh is best
A splash of balsamic vinegar
Lemon juice
2 cups cooked long grain brown rice (I chose to use black, forbidden rice instead)
2 16-oz bag chopped frozen spinach, thawed, drained
A handful of organic sweet grape tomatoes, halved
A pinch of nutmeg and Old Bay Seasoning, to taste (I add way more of this)
Sea salt and freshly ground pepper, to taste
6 oz. garlic and herb marinated mozzarella, sliced or feta

  • Preheat the oven to 350 degrees F.
  • In a large skillet, heat a little olive oil over medium heat and sauté the onion and garlic.  Then toss in the shrimp; stir for a minute or two just to defrost and firm up the little pink gems. Drizzle a little balsamic vinegar in the pan; shake a moment and remove from heat.
  • In a casserole or baking dish make a layer of brown rice in the bottom of the dish. Scatter all of the chopped spinach over the top. Season the spinach with nutmeg and Old Bay Seasoning; sea salt and pepper. Toss in half of the grape tomatoes. Sprinkle with lemon juice.
  • Layer in half of the mozzarella or feta. Pour the shrimp into the casserole and distribute evenly. Use every last drop of garlicky oil.
  • Add the rest of the tomatoes. Top with the remaining mozzarella or feta.
  • Cover and bake for about 25 to 35 minutes, till heated through.

Serves 3 to 4 depending upon appetites. I’m not sure where this recipe came from originally, but I received it from a friend of mine.

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