Nutella Bites

So the other day I was Facebookin’ my love for Nutella, and ya know what? I really love Nutella. I was introduced to it by my mother when I was a little girl. She had just gotten back from a trip to Europe and she came home with the spread. She said, “Charity, this is what little kids in Italy eat on toast.”

Hell Yes.

So, I as was sharing the wonders of the stuff, a friend commented the following:

“Make Nutella Bites: small squares of the crescent roll dough, a small plop of nutella, bake. after 11-13 minutes, take out of the oven, brush on some melted butter, and dust on some powdered sugar. Enjoy while still warm. IT WILL CHANGE YOUR LIFE.”

And I did exactly that.

And you know what else? My husband doesn’t like Nutella or baked goods, so I can have them all to myself. Mwuahahahahhaha!

Shift In Focus

Well little blog, I've been neglecting you.

So I've finished school and am looking for a job. Actually, I've been looking for a job for a few weeks now, and in all honesty it's looking pretty bleak, although I've been doing a pretty good job of staying positive. There are jobs out there, just not as many. Not nearly as many as, say, six months ago, but they're out there. I actually had an interview last week and it seemed to go pretty well, except I haven't gotten any follow up. Boo. Vince told me I should call them, but I always hate feeling like I'm bothering them. And I really don't think it would change any judgment about whether or not I was still in the running for the position.

I am really, really surprised at the lack of interest of recruiters. Normally they jump all over my resume as soon as it's posted online. And since finishing school I'm even more qualified than before.

I do have much more time on my hands, albeit less money, and can catch up on all those extra-curriculars, like this blog, exercise, my music, cooking, oh yeah, and all that wedding crap I'm supposed to take care of.

Abraca...Zabra!

The snow is still falling on Seattle and I've spent all day here reading The Crazy Chronicles. It's such an amazing story that I'd like to know more about. But I need to eventually do something productive today, and Iggy's eyes are begging me for some play-time. Maybe I'll take him to the rooftop to experience the snow. Just for a little bit.
Looking south down 3rd Ave. These same trees were bright red one week ago.


Cars coming down Wall Street at 4th Ave.

Yesterday I felt a bit better and decided to get on the treadmill even though I really, really didn't want to. After spending a week without much physical activity I was worried that I'd overdo it, but I felt much better after 2.5 miles. I'm becoming addicted to endorphins, I believe.

Oh, aaannnnddd, I got my new set of pliers from Fire Mountain last week. I'm really excited about them. I haven't crafted jewelry since I moved out of my parents' house (equipped with handy-dandy craft room) and I needed my own set. I decided that buying a set with its own case would cost just as much as buying each one individually. I was, however, unaware that the funky zebra case would be FURRY. ick! I will probably end up covering it with some other, less obnoxious, not furry fabric. But the psychedelic swirls ought to remind Vince to look for some other wire cutters before going for mine. Or to at least put them back in the case.
"Zabra", not to be confused with "Zebra."

Also, the box they were packed in said "ZABRA". That's only funny because I didn't even notice until Vince pointed it out from the recycling pile. Still not funny enough to post a picture of, though.

I have several crafting projects I'm excited about, and some new recipes to try out and perfect. I need to get my butt in gear if I'm to finish them before the winter quarter starts.

Shrimp Scampi and the Sniffles

I've been fighting off a cold the past week hoping not to let in get in the way of final exams. Just when I thought I had gotten over it, back it came, in full effect, aching sinus pressure and all. So as I lay in bed watching the Food Network all day Saturday, I saw Ina Garten make this dish and decided to try it myself. The outcome was delicious and full of flavor, so much that even I could taste it despite my nasal blockage.

For 6 servings you will need:

2 pounds (12 to 15 per pound) raw shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
salt and black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup bread crumbs
Lemon wedges, for serving

First, peel and de-vein the shrimp. If you plan to make this as an appetizer for a cocktail party you can leave the tails on (I gave the job to Vince so the tails came off for greater ease in chowing down later). Toss the shrimp gently with 3 tablespoons olive oil, 2 tablespoons wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

Second, in a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

The original recipe calls for baking the shrimp in a single layer at 450 for ten minutes. Since Vince and I halved the recipe, we went ahead and cooked the shrimp in a skillet. In a heavy skillet, over medium heat, we arranged the shrimp in a single layer and poured the marinade over the shrimp. You may need to add little more oil or wine depending on your taste and the size of your skillet. Then, put the butter mixture directly on top of the shrimp. Closely watch the shrimp, rotating to cook evenly. Cooking time will vary depending on the size of the shrimp. I usually let shrimp cook 30-45 seconds after turning pink throughout.

We had this Scampi as a side to some Fusilli in a light tomato sauce served with toasted Focaccia. I have just enough wine left over, I think I'll try it with some chicken later this week! Ummm-hmmmm.