Weekend Things

As soon as it hits 4 PM on Friday, my attitude does a complete 180.

Maybe it’s the time of year, or the fact that my eyes are finally open to how much I love being out and about in Colorado, or because I loathe the work week, but lately, I’m just so happy during the weekend. Like annoyingly happy. And it’s not like I even do anything exciting, just little things that make me happy.

Like a home-cooked meal.

Toasted Sesame Ginger Salmon, roasted carrots, orzo.

And not to brag, but that’s a damn nice plate presentation right there. <;— bragging. We also watched Rango, which is actually pretty good.

Like waking up early on Saturday morning and dragging Joey out of bed to go to breakfast.

Must. Resist.

Perfectly frothy chai.

Drinking horseradish for breakfast is normal, right?

Swanky breakfast potpie? Yes please!

The Vermonter: blueberry pancakes, streusel, lavender whipped butter and blueberry maple syrup. No words.

I love Snooze, but rarely go because it’s so darn crowded every weekend. I woke up at the ungodly hour of 5:48 (exactly) on Saturday morning, forced myself to go back to bed and had a dream we went to Snooze. Clearly my dream was a premonition and obviously when I woke back up at 7, we had to go.

Turns out if you go early enough, you get seated right away.

And as you can see, there’s a reason it’s always busy. Bloody Mary, hot chai, flaky puff pastry, fruit-infused syrup, oh my.

Like forgetting there’s a giant bike race in Boulder that has every other street closed and parking lots charging $30.

Oh wait…

Like what was probably my last hike of the season.

Life pondering is best done on top of a mountain.

Like seeing these kinds of things on the way out of Boulder.

Please note that that bicyclist’s seat is higher than those cars.

Like the 5th Element at the Boulder Outdoor Cinema.

Yes, that is really the outfit my mom wore to keep her feet warm.

Have you seen the 5th Element? Have you seen it recently? I hadn’t, so it was a total shock of horrendous plot and neon-clad Bruce Willis awesomeness. And Chris Tucker’s character is classic! The Filthy Children put on a great little concert before the show and I was so excited when they did a cover of Valerie, one of my all-time favorite songs. Such a cute little Boulder tradition. I can’t believe they do this every Saturday, every summer and this is the only time I’ve ever been.

Like spending Sunday with my best friend.

I just accidentally typed “beast friend.”

Neon sunglasses for our Color Me Rad race next month.

We shopped, gossiped, ate pizza and determined that sangria is acceptable at any time of the day. You know, normal best friend things.

Oh and I bought these obnoxious rings, instead of the Sperrys I really wanted.

I’ll try my best to carry my weekend enthusiasm into the work week, but no promises.

Sincerely,

Happy (Weekend) Lauren

Smoky Corn and Shrimp Chowder

This is how lazy Joey and I are.  When we went to the grocery store on Saturday, instead of buying fresh corn to make chowder with, we almost bought frozen.  There we are, produce bag open, first ear of corn in hand, when we decide having to shuck and de-kernel it ourselves is not worth it.

Luckily, we came to our senses.  I mean, it is corn season after all.  It would be a crime not to take advantage of how cheap and delicious fresh corn is right now.

I made this chowder a few weeks ago and while I wasn’t overly wowed by it, Joey declared it “AWESOME!!”  So I was determined to make some changes that wowed me, while still maintaining the chowder’s “AWESOME”-ness.  I’m pretty delighted by what I came up with.

Smoky Corn and Shrimp Chowder

  • 1 tsp olive oil (plus a drizzle for the shrimp)
  • 1 tsp liquid smoke
  • 6 ears corn
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 T paprika
  • a pinch crushed red pepper
  • salt and pepper to taste
  • pepper to taste
  • 6 cups vegetable broth
  • 1/2 lb shrimp
  • 1 teaspoon cumin
  • 1 cup plain Greek yogurt
  1. Shuck corn and cut kernels off.
  2. Chop onion and garlic.  Heat olive oil and liquid smoke, then add onion, garlic, salt pepper, paprika and crushed red pepper.  Cook until onions and garlic are soft.
  3. Add corn and cook 5 minutes.
  4. Add broth to the pot, simmer for 10 minutes then remove from heat and cool so you can add the yogurt without it curdling.
  5. While the soup cools, peel your shrimp, then toss in salt, pepper and cumin.
  6. Heat a drizzle of olive oil in a pan and arrange the shrimp in one layer.  Once browned and crispy, flip and repeat on the other side.
  7. Once shrimp are done, stir yogurt into soup, then use an immersion blender (or a regular blender) to puree some of the soup.
  8. Stir in shrimp and enjoy!

Joey was out golfing when I made this, so it was me, the Chopped Grill Masters finale and chowder.  Turns out de-kerneling corn and peeling shrimp is pretty cathartic.  And totally worth it.

Laziness doesn’t create chowder this good.