Lemon and Garlic Baked Shrimp
This is one of my favorite go to recipe. I always have a bag of frozen shrimp in the freezer . Just serve with your favorite side. I made a big salad this time.
Lemon and Garlic Baked Shrimp – serves 6
Oven 425
2 lbs large shrimp – peeled and devined
Zest and juice of 1 large lemon
3 garlic cloves minced
3 Tb olive oil
salt/pepper to taste
chopped parsley – optional
Mix all of the above in a large bowl. Pour onto a lined baking sheet pan. Baked for 20 minutes until shrimp turn pink. Do not over cook. Serve hot or cold. Makes a great starter too. Enjoy!
Birthday Celebration At Cabaret
My darling niece Sandra turned 21 this year and I wanted to do something special for her. I asked if there was a show on Broadway that she would like to see. Without hesitation she said “Cabaret”!! Because, well,”In Here Life Is Beautiful”.
She was so excited to see the super talented Emma Stone playing Sally Bowles and of course the most fabulous Alan Cummings as the Emcee at Roundabout Threatre Company Studio 54. The theater is turned into the Kit Kat Club with small plates and drinks available inside. So cool!
We sat in the orchestra section at a table for 4 which we shared with a lovely mom and daughter. The daughter had played the part of Fraulein Schneider in college. Sandra had played the part of Fraulein Kost in high school. The only photos allowed are during intermission.
The show was electrifying and I pray Cabaret stays on Broadway forever. I will never get tired of hearing this story because sadly it remains still very relevant today in every country one way or another. We must always be reminded to let all people live and let live. Love and let love. Life is a priceless gift given to us all from God. We must never forget to stop, look at ourselves and take inventory of our actions, thoughts and words and re-adjust when necessary. Let’s not forget.
North Country Vegetable Soup
The other day I remembered a great soup I use to make for my family. I had not made this soup in at least 20 years. I totally forgot how much we all enjoyed eating, North Country Vegetable Soup. Then, not sure why, I remembered this soup. Like my memory bank just opened up and out pops the memory of North Country Vegetable Soup. Now I began the quest of searching for the recipe. I knew where I had it but not sure if I would find the book I kept it in. Remember this was over 20 years ago.
Then Viola…I found the book!
Could not believe it…I still had it. And it was a real mess!
I loved this soup. The kids loved this soup. How or why did I stop making this soup? I have no answer to this question but now I am happy that North Country Vegetable Soup has returned to my dinner table, and it arrived just in time for winter.
So without further ado here is the recipe for this heart warming, tasty, filling, soup.
1 1/2 lbs boneless meat 2 cups water 1 can chick peas
l can condensend onion soup 1 tspn basil 1 can peas (optional)
1 can beef broth 1/4 tspn pepper
1 can tomato past carrots, celery
Cut up beef. In a kettle place beef, with soup, beef broth, tomato paste, water, basil, and pepper, heat till boil. Cover pot, then simmer for 1 hours and 45 minutes (till beef is tender)
Stir in peas carrots, celery and chick peas ( with liquid). Heat and cover for 15 minutes.
I like to eat this soup with a sprinkle of cheese and a slice of Pita bread. 
SOOOOOOooooo GOOooood!!!!! Will be making another pot real soon.
I will rummage through my old recipe book to see what other recipes I had forgotten about.
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