Five little words every traveler should know, don't you think? That interesting phrase was among the first I came upon in the free Brazilian Portuguese flashcard app I downloaded the other day. "I am not single." "I am an extrovert." "I am extremely generous." "Is your house far?" "We are joyful and creative." "I am ready."
There are some more useful ones: "I am on vacation in Brazil." "I am at the beach with friends." "I am thirsty."
"The party is in the backyard" is probably the most useful, so far, since I'll actually be going to a Churrasco a week from Saturday!
I made a great dinner last night (if I may say so*) and we bid farewell to my niece Jena, who had been visiting for a couple of days, and my sister Ann and her family after their unplanned visit this holiday from Rio de Janeiro. The sweetest part of that, for me, was saying, "See you next week!" when I gave my good-bye kisses. Hello. I cannot wait!! It was fun to show Annie my swim suit — more fun to actually be OK with the idea of wearing it! I am VERY far from LOVING how I'll look in a swim suit, and I'm sure I'll be the only woman on any beach in Brazil wearing a one-piece (unless you count those possibly wearing one piece) (ha!). The last time I bought swimwear, I successfully avoided the water and returned it to the store on the way home! Anyway, there are certain things/places that Annie's been wanting to do/go that her husband isn't interested in, so it was fun talking about all the things we're going to DO next week! In Brazil!
I love "doing" vacations."
Oh, and that reminds me: Whatever's available and listed in the Make.Do Shop will be up over the weekend, but it'll all come down and the shop will close for a little while. I'll ship any orders on Monday/Tuesday. Things being what they are, priorities have conspired to put dyeing in the back seat of late, but don't worry (or do, it's up to you), I'll be back!
*Roasted Broccoli, Cauliflower & Shrimp
4 lbs. shrimp, raw/thawed & peeled
8 c. (roughly) broccoli & cauliflower florets
Fresh lemon juice
Salt & pepper
Heat oven to 425F. Normally I'd maybe use 3-4 Tablespoons of lemon juice; Mom's not tolerating the acidity of citrus very well, so I used barely a Tablespoon. About a teaspoon each of salt and pepper were combined with the lemon juice, then added to the shrimp and it was all tossed very well.
The original recipe calls for blanching the broccoli, but boiling a huge pot of water for one minute of cooking time seems idiotic to me, so I just loaded up my Pampered Chef 2-Qt. Classic Batter Bowl with veggies (do not add water) and put it in the microwave for about 3 minutes on high. When I do this combo again in the future, I'll cook the broccoli alone for 2-3 minutes and then add the cauliflower for 2-3 more — the broc needs just a bit more time than the cauli; it was good, but could be better.
Combine the veggies and the shrimp in a large baking pan (I used the 12×15 +/- that I use for roasting tomatoes). The shrimp were larger than I usually use, so I roasted for about 8-10 minutes, removed the pan and stirred it all around, then roasted for another 8-10, until the shrimp are done!
SO easy. There's lots of room for playing around, too, which I love in a recipe. I've been much more adventurous in the seasoning of foods lately, but some things — like shrimp — are perfect with nothing but salt and pepper. Yum.
I served it with a bowl of simple mashed sweet potatoes and it all made a very pretty plate.