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Thursday, May 9, 2013

Say How Much You Love Each Other



Hello, my dear friends!

It's been four months of pain, sadness, depression, anxiety, and asking myself many questions.  Questions , which I really do not have the answer to.  I feel lost at times and it's ok.  I just let myself be and that makes me feel better, there is nothing to rush to.
It's weird in many aspects, because I realize people don't want to hear it.  I've stopped going to some places, which they have dared to tell me I speak too much about my son.  What the heck do they know?  If you have not gone through it, you can only imagine it.

Sunday is mother's day and it's the first one without my son.  It's going to be be very difficult, but I'll celebrate the fact I was given the grace and privilege to be his mother.  If you've followed my blog for a while, you know I have two daughters who are divine and we love each other very much.  I also have three wonderful grandchildren, who give me so much joy.  But, you know,  no child replaces the other, that I guarantee.

I want to thank you for following my blog, even though, after my son's departure, my writing has been limited.  I wish all of you a very happy mother's day.   Enjoy a good picnic, brunch, or dinner, and make sure you say how much you love each other.

I love you, all.

This dish is so good!!!   I assure you, your family and friends will shower you with compliments :)


                                                          Fiesta Rice




Ingredients:                                                        Yield: 6 Servings

1 pound peeled and deveined shrimp

4 tablespoons  olive oil, divided

1 1/2 teaspoon paprika

1 teaspoon dry oregano

Salt and pepper to taste

2 chorizos sliced to about 1/4 inch

1 medium onion, diced

1 medium green bell pepper

3 garlic cloves, minced

1/4 cup tomato puree

3 cups rice

5 cups water

1 cup frozen peas, thawed


Directions:

In large deep skillet, heat 2 tablespoons oil, add shrimp and sprinkle with paprika, oregano, salt, and pepper.  Toss and cook about until shrimp turns pink, about 4 minutes.  Transfer to small bowl.
In same skillet, heat remaining 2 tablespoons oil, add chorizo, cook about 4 minutes.  Add onion, green bell pepper,  garlic, and tomato puree.  Cook until tender, about 3 minutes.

Note:  If you have a rice cooker, stir in rice, water, shrimp, chorizo with sauce, and peas.  Let cook until ready.

If you do not own a rice cooker, add the above ingredients  (bold letters) to skillet, bring to a boil; immediately reduce to low, cook covered with lid  until rice is tender, about 20 minutes.  When done, let stand covered for a few minutes, stir and serve.

Enjoy






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