Tuesday, February 11, 2014

Suck it, Spilled Milk!

So I was cruising around Instagram today and I happened on this photo from the BiteMeMore crew:

Could it be true? Is it really Don't Cry Over Spilled Milk Day? Does such a day even exist?

It only took one Twitter hashtag search to confirm that it was true.

Today is Don't Cry Over Spilled Milk Day.

And it couldn't have happened on a more perfectly imperfect day.

Lately, I've been doing a whole lotta crying over a whole lotta spilled milk. In fact, between losing a friend, emotional conversations with my sisters, not done to-do lists, yet another day's run lost to frigid temperatures, my long-sought after muffin top tin not being the game changer I thought it would be, and 18 out of 27 students forgetting their silent reading books which as all teachers know means I must have done something wrong because all teachers know that when more than half the class fails at a task its really the teacher that failed, I've been practically drowning in milk.  With a side order of feeling-like-a-failure-flavored cupcakes.

But then I read that Bite Me post. And I made a choice. I got out my mop. And wiped away my tears. And you know what I saw?

My daughter's STRAIGHT A report card!

An optimistic weather report!

A couple of much needed pats on the back and word of encouragement from some old but dear friends.

My son actually agreeing, without a fight, to abandon his prime spot on the couch to retrieve some shrimp from the basement freezer. And then returning to the freezer a second time to return the chicken wings he thought were shrimp and exchanging them for -you guessed it- shrimp! Which I used to make

The yummiest tummy warming, taste bud tickling dinner.

Gnocchi with Caramelized Onions, Butternut Squash, Shrimp, Kale... and a Sprinkling of Parmesan!

1 sweet onion, sliced
2 cups diced butternut squash
1 tbsp. brown sugar
1 tbsp. butter
1 pkg gnocchi
3 cups chopped kale (or spinach or Swiss chard)
15-20 nice sized raw shrimp
1 clove of garlic, minced
1/4 cup parmesan cheese
2 tbsp. each Greek Yogurt & whipping cream
s & p to taste

1. Heat butter in a pan until its all bubbly and just starting to brown
2. Toss in the squash, onions, and brown sugar and cook over medium low heat until the squash soften and the onions caramelized, about 10-15 minutes.
3. Put the cooked veggies in a bowl and in the same pan, cook the shrimp and garlic over medium just until they're pink and opaque. Add back in the veggies and greens, along with the yogurt and cream. Toss and let simmer for a couple mins. 
4. Meanwhile, cook the gnocchi in a big pot of salted water. You'll know they're done when they float to the top (about 5 mins).
5. Scoop 'em out, toss 'em with the veggies and shrimp, and serve... along with a dusting of Parmesan.

Suck it spilled milk! I'm taking Me back!

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