Weekend Roundup!

We had a fun family weekend! Jim and I finally watched Django Unchained on Friday night, got about 6 inches of snow on Saturday so I cooked a bit, and Sunday we walked around Eastern Market and enjoyed a mimosa and bloody mary while the boys had their lunch. Overall, successful weekend.

We went grocery shopping on Friday and put the boys in shopping carts for the first time (at a grocery store). We typically use peapod pickup service for our groceries, so I don't have to go in and push/pull two carts throughout the store. I do, however, often walk over to the store to grab a few items...but never a full order. I am not ready to tackle that alone.

Woke up Saturday feelin fantastic! The boys had colds a couple days ago and are now getting over them and feeling themselves. Happy boys = happy mama.

They are outgrowing so many of their clothes...most recently their 9 month clothes which makes me so sad....like these Cape Cod sweatshirts, but that's ok. Summer is around the corner and we can hit up Cuffy's for some new stuff! Can't wait for summer on the Cape with these two. It's going to be nuts.

I mean...just look at Caden. He is climbing in and on everything. We have one of those toy walkers and instead of walking with it, he tries climbing it. He is braver than I ever was!

On Saturday I made some shrimp po boys! Don't know what that is?? I didn't either - so I looked it up. A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood, or sometimes chicken or ham. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

The recipe and ingredients were from Blue Apron, and they always provide some sort of informational tip. So here's what they included this weekend about mustard / mustard seed type mustard:

"Made from the seeds of the mustard plant, this ubiquitous condiment is also, historically, one of the oldest. Recipes for sauces resembling the mustard we recognize today date as far back as the 4th Century, when they were used to glaze wild boar. And though we don't have any plans to put boar on the menu, mustard goes well with just about anything. The word itself is derived from two Latin words. "Must" comes from the Latin "mustum," the first juice pressed from wine grapes. The "-ard" comes from "ardens," meaning fiery or hot. The first mustards were a simple combination of "must" and ground mustard seeds, infusing the juice with the signature, slightly spicy flavor. The whole grain mustard we use is a combination of whole yellow and brown mustard seeds, blended with white wine and vinegar."

My mom and I have been doing a fun daily activity where each day we choose three words and I look up the Spanish translation and she looks up the French translation. So I am all about word origins -- I loved that this recipe included the Latin words. Very cool!

Ingredients:

8 Ounces Shrimp
2 Sandwich Rolls
⅓ Cup Mayonnaise
1 Apple
1 Head Butter Lettuce
1 Lemon
1 Large Bunch Parsley
3 Tablespoons Whole Grain Dijon Mustard
2 Tablespoons Sweet Pickle Relish
1 Tablespoon Po' Boy Spice Blend (Sweet Paprika, Celery Seeds, Dried Parsley, Ground Mustard, Cornstarch, Blue Apron Cajun Spice Blend)

I basically mixed the relish, mustard and mayo together for a spread on the bread. I also toasted the buns and marinated the shrimp in the "po boy spice blend". I also cleaned off the lettuce and placed some of that on the bun with apple slices.

Once the bread was toasted and the shrimp was done cooking (maybe 5-7 minutes total), we were able to dig in! It was real simple - a delicious homemade lunch...something different!I of course had a couple of sous chefs which was fun. Keep stirrin boys!!