May 22, 2013
Written by Judy Vig and Joy Paoletti
Monday, 21 May 2012 10:40
Many people around the world gathered recently with their loved ones to honor their Mothers, Grandmothers or a cherished maternal figure that has touched them in their life. Being a Mother is such a special gift, but can be a tough job at times. As Moms ourselves and having seven children among us, Judy and I wear many hats to fulfill this difficult role. The juggling of everyday tasks is not an easy one, but we do it and we love it.
The joy of loving a child is like no other. It is truly amazing, selfless and unconditional. Every time we look at them we still see them as those little cutie pies that drove us crazy and made our hearts burst with pride all at the same time... those faces.....the little feet (the toes!).
Judy keeps talking about her son and how he leaves his little shoes all over the house. Little? They're not little — they are a size 10 — Jude, wake up!
They will always be our beautiful babies.
Thousands of flowers and cards, decadent sweet cakes, candy and wonderful meals were enjoyed on Mother’s Day. Some moms will be brunching, lunching or going out for a wonderful dinner. And some, like Judy and I, were making dinner once again: grocery shopping, making the meal and expecting the fun to kick in when we clean it all up! Haha!
We have a perfect recipe to share with you. It’s quick, very easy, and clean up is a breeze. It is perfumed with vanilla and scented with coconut and we added our favorite flower as a garnish. So close your eyes, take a breath. I think I might be in the Caribbean!
Please join us on Facebook, Twice Baked Twins, or contact us @TwiceBakedTwins.com.
with Vanilla-Rum Sauce
2 pounds of medium/large shrimp
salt and pepper
2-3 tablespoons olive oil
1/3 cup dark rum
1 cup heavy cream/half & half (we used fat free)
1/2 Tahitian vanilla bean, sliced open lengthwise
3/4 cup coconut milk
juice of 1/2 a lime
lime wedges and parsley for garnish
Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan. Sauté the shrimp for two to three minutes or until they have turned pink. Season with salt and pepper. Remove them from the pan and set aside.
Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod into the pan and discard pod; add the juice of the 1/2 lime. Taste and add more rum if needed; re-season with salt and pepper.
Shrimp can either be mixed into the sauce and served or mounded on fresh linguine and the sauce poured over all.
Garnish with lime wedges and parsley. Edible flowers or our favorite, an orchid, is a fabulous touch!
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