This video is so cute. I’m just a little disturbed over how many other birds there seem to be off camera.
This is a busy time of year (but then don’t we always say that?). So for any time of the year when you need a quick meal, try Lemon And Black Pepper Prawns With Orzo. The lemon and dill give the shrimp bright, fresh flavor while the pepper and rocket counter with some bite.
Lemon And Black Pepper Prawns With Orzo
1 tsp black peppercorns, crushed
½ small bunch dill, chopped
1 lemon, zested and juiced
150g uncooked peeled prawns or shrimp
Small bunch rocket (arugula), to serve
1. Mix the black pepper, half the dill, lemon zest and half the lemon juice with 2 tsp oil. Pour the dressing over the prawns.
2. Cook the orzo according to package directions.
3. Sauté the prawns in a little oil for 2 minutes until they are pink and cooked through.
4. Drain the orzo, transfer to a bowl, then stir in the remaining lemon juice and dill. Mix in the prawns along with the pan juices. Season to taste with salt and pepper. Scatter with rocket leaves to serve.
Serves 2 (doubles easily)
Recipe from Olive Magazine
“Never Ends” is new from Swiss twins Rico and Diego Colombarolli alias Waterglow. I’m totally into its retro vibe and catchy feel. Hiding in the past to prevent dealing with the difficult present strikes a chord.
I really wanted to share this song, but it is not on any platforms that I can embed. (And I felt so honored since the promo email saluted me as a “music nerd”.) So here is the video link if you have the time to watch on youtube.