“Baby all that matters is the beautiful life, yeah it’s the beautiful life!!” Okay – is it just me or does everybody always develop some artist/song of the summer every single year?! I have been so obsessed with Ke$ha lately it’s been the only thing I’ve been listening to especially when I’m cooking in the kitchen.
Mind you – punching the air, dancing, and singing along with a knife in my hand is really not safe. I really don’t know where my mind goes sometimes… Narnia perhaps? Anyways, where has the week gone?! This summer is flying by and it’s been pretty amazing so far. I can’t remember the last time I’ve felt this relaxed but come September…. eek. Those gray hairs of mine are gonna start creeping back.
So as you may have seen in my previous post, we did a wedding shoot and the amount of compliments I’ve received is crazy. I’ve had at least 4 people tell me they want us to cater to their wedding and I’m like “What?! Really?!” so that was pretty rad. Speaking of weddings, I’m going to be working at a wedding this saturday at this gorgeous venue in Delta called the Kirkland House, which is this beautiful and vintagey place that’s basically made to be rented out for events such as weddings. But… the only thing is… it’s two stories tall and I’m going to be walking up and down those stairs with food, wine, and a camera in tight pants and shoes so lets all say a prayer for me alright? The good Lord knows grace and poise are things he forgot to give me. Hmph.
All that random babble aside, I’ve had an extremely crazy week. Been bouncing around town seeing friends here and there, so I was glad to finally get a chance to sit my butt down and not be surrounded by a ton of people yesterday. Basically spent the afternoon sipping on some peach coolers in Wendy’s cups with Brandon, because we’re classy girls and ended up grabbing a Costco dinner.
Bet you’re all dying of jealousy right now – admit it!
But before that, I had a chance to go home for an hour inbetween the craziness of all the meetings I had throughout the day yesterday and made an awesome lunch of zucchini pasta and snapper. I recently for this zucchini noodle cutter thing for $3 that I’ve been obsessed with, so you’re gonna be seeing a lot more veggie noodles. Ha. It was such a yummy lunch and hit the spot without weighing me down for the rest of the day!
Ingredients (1 serving):
- 2 small zucchini shaved, or cut into noodles
- 1 tsp of dried oregano
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 clove of garlic
For the snapper:
- 1 servings worth of snapper
- 1 tsp each of paprika, oregano, dried mustard, cumin, and coriander
- olive oil, salt, & pepper
Directions:
1. Rub the spices and seasonings onto the snapper and let it sit while you get on with everything else.
2. Put all the zucchini noodle things together, toss it, and let it sit. You’re gonna have some excess water leech out that you might want to drain later. Also, you can add a pinch of red pepper flakes if you’d like.
3. After your snapper has had about 10-15 minutes to marinade at least, cook it for like 2-3 minutes per side depending on how thick it is until it’s just cooked.
Yum :)
