.....'cause the in-laws are coming tomorrow and I still have to do my grocery shopping, clean, get my car inspected, make muffins, make ice cream (not really ice cream weather, but MIL loves this ice cream), prepare the lasagna for tomorrow night's dinner, make Saturday's dinner tomorrow......well, you get the idea.
The in-laws are coming in tomorrow afternoon to watch my DS play in the school band. Tomorrow night is the start of a big balloon festival at the local aiport and DS's school band will be performing the Star Spangled Banner and a couple of other tunes. The performance only lasts a few minutes, but we hope to be able to watch the balloons lift off right after that. Since we'll be out and about, I want to make the lasagna today so we can just pop it in the oven when we get home.
I need to make the lasagna today because I need to make Saturday's meal tomorrow! How's that for confusing? Saturday, DH's company is sponsoring a trip to a local amusement park. The in-laws will be coming with us and we'll be gone most of the day, so I'll be preparing the Very Creamy Vegetable Chowder tomorrow it have on hand for Saturday night. We could take the easy route and eat out, but I want to treat them to good home cooking!
I'll likely be too busy to find time to post while they are visiting, but hopefully I'll be back to post recipes for the peanut butter ice cream - it's a low-fat recipe that is impossibly rich and creamy - and the spinach lasagna. Perhaps I'll find a few moments before they arrive tomorrow..........
"cook" the shrimp, so you may want to cut the marinating time to 30 minutes. We marinated for the full hour and I could tell the shrimp had cooked quite a bit, so we just quickly flashed them on the grill which seemed to work pretty well. The only changes I made to the recipe were to skip the tequila because we didn't have any. I had several ideas for veggie side dishes, but decided to simply grill the veggies (in this case, red bell pepper and asparagus) and then toss them, along with the shrimp, in the boiled reserved marinade and serve over brown basmati rice.
Tags: lime, shrimp, grill, recipe, food