Yesterday was just a perfect summer day. It started out slowly, getting a few things done at home. An easy 30 minute run. Very ordinary. Then we headed to Barnes & Noble. We picked up tracking sheets for the summer reading program, and my children each brought money to purchase one book. Now, after they read eight books, we can go back and they can pick out a free book for the summer reading program. Isn’t that awesome!? You may or may not know that I think reading is a great hobby – fun and good for us. You can check out this post to find out more about why I think it’s so valuable.
We then took a picnic lunch to a park, and we checked out a new playground for the first time. The playground had been torn down last year to rebuild, and wow!! The new playground is SO NICE!! My kids had a blast playing there.
We got so hot that we decided to stop off at home, then hit the beach. This was our first trip to the beach this year. June 28. That seems late to me, but our weather has been so weird. It was beautiful. I love spending time at the beach!!
Headed home to make dinner. Dinner was pretty summery too. Like I said, it was the perfect summer day.
South Pacific Shrimp, from Eating Well
1/3 cup “lite” coconut milk, (see Tips)
2 serrano chiles, or jalapeno peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp, (30-40 per pound), peeled and deveined (see Tips)
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach
Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.
After dinner, we headed out for my son’s baseball game. Really, can a day be any better than this?
What is your ideal summer day? Mine definitely includes the beach!