30/52: toy stories

almost august!

has this month flown by at warp speed for anyone else? given that DC has been full of more record heat waves, i can't say i'm all that sad to say farewell july. however, i am really looking forward to august - lots of good stuff on the calendar! later this week, i'll be guest blogging on filling our bucket. i'm going to be participating in susannah conway's august break. i had so much fun with the 2011 august break that i want to do it again. and the most exciting part of august is that fanboy & i are off to montreal & quebec city for ten days to celebrate our 5th anniversary!

who else wants to join me?

29/52: contained

28/52: warmth

happy thursday to me!

it has been a long, hectic week but my evening improved greatly when i arrived home to a brand new kitchenaid mixer! we probably should have registered for one of these when fanboy & i were getting married, but there just wasn't room in our cramped galley kitchen. so almost five years after our wedding, i finally have one! 

what shall i make first?

happy birthday, gram!

my adorable and awesome grandma turns 87 today. i am so lucky to have such a smart, fun, and cheeky woman in my life. 

happy birthday, gram! hope you have a perfect day! xo

27/52: handmade

26/52: souvenir

cheeky recipe: ginger scallion noodles & barbecued shrimp

this is another easy dinner that will be made often chez cheeky. added bonus: as long as you use gluten free soy sauce, this is a gluten free recipe.

ginger scallion noodles & barbecued shrimp (adapted from simply reem) 

for the noodles:

• 1 1/2 cups scallions, finely chopped
• 3 tablespoons ginger, minced
• 1 teaspoon chili garlic
• 1/4 cup soy sauce
• 1/3 cup rice vinegar
• 1 tablespoon honey
• 2 tablespoons dark brown sugar
• 2-3 tablespoons toasted sesame oil
• 16 oz rice noodles (i used pho noodles)
• 2 tablespoons sesame seeds, lightly toasted

optional:

• lime wedges 
• salt and black pepper

for the shrimp:

• 1/2 pound shrimp, peeled and deveined
• 1/2 cup asian bbq sauce

pour the bbq sauce over the shrimp to marinate.

mix all the ingredients for the ginger scallion sauce in the bowl, check for the seasoning. keep it aside for 10 -15 minutes for the flavors to develop.
   
prepare the noodles as per the instruction on the package, if you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. while the noodles are cooking, broil or grill the shrimp for 3-5 minutes.

add the sauce, sesame seeds, and toss the noodles well, check for the seasoning one last time. sprinkle lime juice if you like, add the shrimp, give a final toss and enjoy!

 

vynecrest winery

while a lot of the metro DC area was suffering in 100 degree temperatures and some really scary storms, we were (very thankfully) here: