When I was young, like a lot of children in America, holidays were the highlight of my year. Christmas was obviously the most anticipated, but there were others to look forward as well. Halloween promised free candy and Thanksgiving always held a bevy of delicious food. Easter was always a cut above in my book, the Easter Bunny was always pretty generous to my sisters and me. There is one Easter that stood out in particular; the time I accidentally flashed my sisters.
It may have been 1989 or 1990, I can’t recall. Now when it came to most holiday mornings (the kind where you received gifts), I was always the first to get out of bed. I don’t know why, but on that morning my sisters had to wake me up to go see what the Easter Bunny had left for us. I remember the girls rushing into the room and shaking me, but at the same time I recall being very groggy. Jenny & Emily excitedly tried to rouse me, and as I shifted around in the bed, I realized that my underwear had come off at some point while I was sleeping. And just then, in a matter of a few seconds, two things happened - I uttered “I’m not wearing any underwear” and one of my sisters pulled back the covers, exposing my fun parts.
As my sisters fled the room screaming, I called after them “I told you I wasn’t wearing any underwear”. Ha, good times.
Shrimp Veracruzana
Original recipe taken from www.eatingwell.com
Ingredients
- 2 teaspoons canola oil
- 1 bay leaf
- 1 medium onion, halved and thinly sliced
- 2 jalapeño peppers, seeded and very thinly sliced, or to taste
- 4 cloves garlic, minced
- 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
- 3 medium tomatoes, diced
- 1/4 cup thinly sliced pitted green olives
- 1 lime, cut into 4 wedges
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.
NOW, HOW JAKE MADE IT BETTER
3 Cups uncooked baby spinach (Added at the last minute, allowing to it cook only long enough to wilt)
Add 4 more cloves of garlic
Use Coconut oil instead of canola
Use 1/2 cup of green olives
Serve over a bed of rice or quinoa pilaf
Bonne Chance, Mofo
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