The was a little excitement in the house yesterday. We had a special delivery of our long awaited little one. Just a precious dear thing, wrapped up in a little bundle ready for plenty of attention.
WHAT?? A BABY!!??? Are you crazy? I have three boys and am already 40.
No you silly it’s our iPad 2, white with 64g and Verizon 3G connect.
Do NOT freak me out like that again.
I work at home for a medical software company. I’m sure if I look in my contract somewhere in tiny tiny small print it says multi-tasking is a must and all financial compensation relies on said function.
We are growing and growing fast and any given time of day I’m working on several things at once. I can’t complain, we have six weeks of paid time off each year since the start date. Plus it’s a pretty cool company to work for.
I picked up the Smart Cover, in green of course
And the charging doc so it can sit next to my computer or on my kitchen counter to read recipes from
And Apple even sent me a wireless keyboard free because FexEx mucked up my delivery. Apple service is the bestestesteestes!
I needed something to help me keep track of everything for work, the clients, meetings, you name it. Carrying my Mac on the road was just a pain. I have notebook apps, my banking app, photo apps galore, news apps, social network apps, the list goes on and on. It really comes in handy writing my blog posts when I’m on the road.
I’m writing this entire blog post from with drop and drag photo integration – Blogsy. Just fun and easy to use. Then there is a web browser that looks, acts and feels just like Firefox – Terra
The most uber awesomest app so far (next to Notebook of course) – Air Display.
This unassuming little program turns my iPad into a separate monitor for my MAC where I can drop and drag programs running on my laptop back and forth between the two screens. Talk about genius! Sure the whole dual monitor thing has been around forever but to have it avail on the iPad where it’s not taking up so much desk space and has it’s own spectacular use to it – genius! Practical and genius!!
The whole house was giddy (as silly as it seems considering it’s only a piece of technology) with it’s ultimate total coolness in a cute sleek little thing.
So it called for a party. (of sorts – or perhaps just an excuse to eat something super creamy & buttery. But then I never need an excuse to do that).
Something about vodka pasta called to me….but I didn’t have vodka, and I wanted shrimp too. Digging through my pantry I found rum and vermouth and it gave me an idea. Consulted the shrimp – they were all in.
Boy were they smashed!
I understand their excitement but I think they took it a little too far.
It was no use trying to sober the little party animals up, they were good and cooked!
And let me tell you… Sooo delicious 🙂
- 6 oz linguine or pasta of choice
- ¾ lb. peeled and deveined uncooked shrimp
- 4 medium tomatoes mini diced and juices reserved
- 1 14oz can petite diced tomatoes (if you do not have the fresh herbs buy a can of Italian seasoned tomatoes)
- ⅛ cup fresh basil chopped
- 2 Tbs fresh sage chopped
- ¼ cup fresh parsley chopped
- 2 Tbs fresh oregano chopped
- 3-4 large garlic cloves chopped but not minced
- 4 Tbs real butter
- 3 Tbs vermouth
- 3 Tbs rum
- 3 Tbs heavy cream
- 1 medium onion coarsely chopped
- 3 basil leaves coarsely chopped
- Salt & Pepper to taste
- Pour tomato, ⅓ of the garlic, parsley, sage, basil, oregano into a small bowl and season with salt and pepper. Let sit for a minimum of 20 minutes to infuse flavors.
- Cook pasta to package directions. Drain and mix with 1-2 tablespoons of butter or olive oil to prevent sticking.
- In a large skillet or Dutch oven melt 2 Tbs butter. Add shrimp and saute until just beginning to pink up.
- Add onion and sauté for two minutes on medium heat or just until soft but not brown. Add garlic and cook another 2 minutes.
- Add tomato mixture and cook 7 minutes until reduced slightly. Season with salt and pepper to taste.
- Pour in rum and vermouth and cook another 5-7 minutes until aroma of alcohol subsides and incorporates into sauce.
- Add remaining butter and cream. Cook until thickened about 3-5 minutes.
- Combine sauce and pasta, mix well.