Happy weekend! Sundays are my only day off, and our only day off together. Squishing a whole weekend into one day means lazy Sunday mornings followed by a blur of cleaning/errands/fun outings getting us ready to do it all over again the next week.
We started our weekend by canceling all plans last-minute and treating our selves to a date night with a view at the Portland City Grill!
The Portland City Grill is on the 30th floor of a building downtown and, even though I grew up here, I had never been! We decided to celebrate Derricks birthday a week early and hit the town (although we were still home and in bed by 9:30…).
This morning we slept in, made steak and eggs from our leftovers and I finally got to finish the book I have been working on, The Art of Racing in the Rain.
The story of one family’s world as told from the point of view of their dog, Enzo. It was referred to me by both my mother and mother-in-law after we lost our sweet Lilly, but I took my time getting to it. I would absolutely suggest it to anyone who has ever, or will ever, own a pet- or if you just like a good book to curl up with.
It’s cute and clever and puts the reader through the gamut of emotions as you navigate its quick chapters. Full disclosure *since I wasn’t warned* the dog gets hit by a car. He survives and it’s not all that important to the story overall, but boy did it come out of nowhere and throw me into a fit of tears that confused the heck out of Derrick!
Now on to the next book on my list, The Orphan Train!
Alright, enough book talk. Lets talk grub!
This week Derrick and I cooked up some shrimp for a quick week-night dinner. Looking for an easy lunch this afternoon, I stumbled across the left overs and knew what was on the menu- Shrimp Tacos!
I love all kinds of tacos, shrimp? Why not!
Today is my rest day, and I already loaded up on carbs for breakfast, so I omitted traditional taco shells and went for no-fuss lettuce wraps.
This was such an easy and delicious meal, Derrick and I agreed we should keep leftover shrimp more often!
- 1c Cooked Shrimp & Sauteed Bell Peppers
- 1/4 c Chopped Onion
- 1/4 c Rinsed Black Beans
- 1 Head of rinsed romaine lettuce
Seeing as the shrimp was already cooked, I chopped them into smaller pieces and sauteed them with slices of bell peppers and onions. While the veggies were cooking I rinsed the black beans and lettuce, and chopped up a small onion and an avocado. Last step, assemble all the ingredients together and top with avocado and lemon juice!
The shrimp could easily be substituted for any type of meat or protein as well! So easy, and so delicious!
We’re off to run all those errands we’ve been putting off, have a wonderful and relaxing Sunday!