anyone else, besides oscar, smacking their lips at friday? it’s the weekend, gang, and i for one am ready to sit back, relax and sip a Piña Colada. while the photos are snapped inside in relative serenity, outside is a different story as one of our pine trees is being removed by a very competent tree crew, the sprinkler system is being repaired by another crew, and our leather lounge chairs have finally arrived as well as a bathroom mirror. let me tell you, that’s a lot of activity for one german shepherd to monitor. oscar might have a system overload as he’s not certain which part of the process needs more attention. come on buddy, let’s take a break!
today’s ootd fits the bill when it comes to laid-back style. a simple grey tee similar here and light pink shorts are all you need on a hot summer day in georgia when you’re on the move. needless to say, a cute pair of sneakers from I.N.C is a welcome addition. they keep my tootsies comfy and stylish as i head to the grocery store, liquor store (we don’t typically keep rum on hand) and the cleaners to pick up mr. style’s shirts. glamorous life, right?
as you can see ollie already has friday in the bag. this cat knows how to chill.
and me? well, before i sit down with Piña Colada in hand, it’s time to whip up a simple summer dish – Tequila Shrimp Salad. sound yummy? the recipe is shared below. this salad is so easy to make and perfect for a hot summer day. but first, cocktails. and a few fun facts about Piña Coladas. if you’re like me, you’re already humming the Piña Colada song brought to fame by Rupert Holmes in 1979…
- the Pina Colada has been the national drink of Puerto Rico since 1978.
- the translation means “strained pineapple.”
- the Pina Colada was first created in 1954 by Ramón “Monchito” Marrero Pérez at the Caribe Hilton Hotel’s Beachcomber Bar in San Juan. or so he claims! Ramón Portas Mingot also claims he created it in 1963 at the Barrachina Restaurant in Old San Juan. the restaurant stands by his claim to this day.
- but before the Ramón’s drink debate let’s back up the 19th century when Puerto Rican pirate Roberto Cofresí would give his crew a drink containing coconut, pineapple, and white rum to keep morale up. when he died in 1825, the original recipe for the Piña Colada went to his grave with him.
- National Piña Colada Day is celebrated on July 10th.
- 1 pound (about 3 cups) frozen pineapple chunks
- 3 ounces (1/3 cup) white rum - i use white and dark rum
- 2/3 cup coconut milk
- optional garnishes: fresh pineapple slices, maraschino cherries, cute paper umbrellas
- Combine all ingredients together in a blender, and puree until smooth.
- If the mixture is too thick, feel free to add in extra water or coconut milk to help it blend.
- Serve immediately, topped with your desired garnishes.
- 1 pound raw peeled and deveined shrimp
- 4 tablespoons olive oil
- 2 tablespoons tequila
- 2 garlic cloves, minced
- 1 lime, juiced and zested
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 (4-inch) tortillas, cut into pieces
- 1 to 2 teaspoons olive oil, if needed
- 6 to 8 cups spring greens
- 3 radishes, diced
- 1 cup cherry tomatoes, halved
- 1 jalapeño pepper, thinly sliced
- 1 avocado, thinly sliced
- 1/2 cup sweet corn
- 3 tablespoons chopped fresh cilantro
- Queso Fresco cheese, crumbled
- salt and pepper
- Honey Garlic Vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced or pressed
- 1 lime, juiced and zested
- 6 tablespoons olive oil
- Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well. Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.
- Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.
- To that same skillet add the tortilla pieces. If there is residual from the shrimp, it will be enough to toast the tortillas, but if you need it, add teaspoon or 2 of oil or butter. Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.
- To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn and cilantro. Season with salt and pepper. Drizzle with the dressing and serve.
- Honey Garlic Vinaigrette
- Whisk together the, vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!
before i go several readers asked if i ordered anything from the Nordstrom Sale that opens to the public today. yes, i put my order in on the second day of the sale. but who knows when the items will be delivered? only one piece is on its way… fingers crossed the rest arrive before the sale is over so i can share my picks with you! if you’re interested the list is down below. but it’s friday, ladies! hooray. oscar, ollie, and i wish each of you a lovely weekend!
Michael Stars Blouson Top, Tibi Windowpane A-Line Skirt, Eileen Fisher Merino Wool Cardigan, Marc Fisher Dacey Boot, Ralph Lauren Wool Balmacaan, Eileen Fisher Ankle Pants, Eileen Fisher Colorblock Sweater, Tory Burch Leather Strap Watch, Vince Camuto Sheath Dress, Halogen Belted Skirt, Halogen Stripe Knit Top