I was searching through old pictures of myself and started getting jealous of the bangs I had in 2006. I've had bangs several times since, and once since I've known Matt, and it just has not gone well. In fact, the last time a hair dresser gave me bangs, my reaction caused her to swear to me that she would not ever be the one to give me bangs again. But they were so great once. Before I got in the shower this morning I grabbed the scissors from the junk drawer and stared in the mirror. I sectioned off the area of hair I would want to cut, and before I could change my mind I cut them right at my lip-line, longer than I knew I would ultimately want them, but enough of a cut that I couldn't go back. I cut them shorter and shorter and shorter. They are still long, swoopy bangs... nothing short and dramatic, but I'm so happy with them, yay!
2 cups frozen tortellini
drizzle of olive oil
sliver of butter
16 medium shrimp
salt and pepper
lemon juice
1 clove garlic, minced
1/4 kraft roasted red pepper dressing (italian dressing is fine)
1 can diced tomatoes, undrained
3 loosely packed heaping cups of baby spinach
grated parm
Another fabulous recipe inspired by kraft. I added the lemon and butter and didn't bother adding basil at the end. We really enjoyed it.
Add torts to boiling water for no more than 2 minutes, drain and set aside. Heat skillet to medium high. Season shrimp with salt, pepper, and lemon juice. Add oil and butter to the pan. Add shrimp and cook, stirring frequently, until almost cooked through. The high heat should brown them pretty nicely. Turn heat to medium, add garlic, and cook for 30 seconds stirring constantly. You really don't want this to burn! Add the dressing and tomatoes. Once this heats through and begins to simmer, add the spinach. Stir until the spinach is wilted and mixed in. Stir in tortellini and simmer for 3 to 5 minutes so the sauce can reduce/thicken just a little. Plate it up and top it with grated parm.
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