So, we just happened to be listening to David play some tunes and then he happened to mention that he was playing at the Oxford hotel and that they were having a bourbon tasting and that’s all it took for us to go – we need to stay there! The Oxford is owned by Dana Crawford (as well as the Crawford at Union Station), so it’s dog friendly. We got checked in and then went to eat at Zoe Ma Ma’s.
Walking over to Union.
After a good lunch we went back to the hotel.
We listened to David play a set, Jack eventually went to sleep. The bourbon tasting was sweet, there were 8 kinds and you could have a taste of all 8 (I didn’t) and then got a full pour of your favorite (mine was blackberry bourbon.)
We had dinner across the street at Venice, perfect temperature for eating outdoors.
A nightcap and watching Diners, Drive ins and Dives rounded out the night.
The next morning we wandered over to Tupelo Honey for brunch.
We had a good time downtown, but we were ready to get back home. Sunday was Easter, I went to church and then came back home to cook dinner.
I made brown sugar ham, garlic asparagus, goat cheese and rosemary mashed potatoes, peach pie and rice krispie treats.
We had an egg hunt and Jack found all of them…
We watched some Poirot episodes and then went to Phil’s for the Easter pop tart party.
Dinners this week – butternut squash lasagna with salad, hot dang fried chicken and biscuits with fried eggs, taco pasta bowls, chile lime shrimp and scallops with chile lime rice, broccoli cheese and rice casserole with salad, out.
- Chile lime shrimp and scallops
- 1 lb of shrimp, peeled and deveined
- 1 lb scallops
- FOR THE MARINADE:
- 1 lime, juice of
- 3 tbsp olive oil
- 3 tbsp fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- FOR THE SAUCE (OPTIONAL):
- 1/2 avocado, pitted and peeled
- 2/3 cup cilantro
- 2 limes, juice of
- 1/4 cup olive oil
- 1 tsp chili powder
- 1/2 tsp sea salt
- In a small bowl, whisk together the marinade ingredients. Place the shrimp and scallops in a shallow bowl or zip-top bag and pour the marinade over them, tossing to coat. Set aside to marinate while you prep the sauce.For the sauce, combine all of the sauce ingredients in a blender or food processor with the chopping attachment. Blend/process until it reaches a smooth consistency. Refrigerate until you are ready to serve.Heat a large skillet over medium heat and add in some avocado, olive or coconut oil. Once hot, add the shrimp and scallops cook for 2-3 minutes per side, until cooked through. Serve drizzled with the sauce. Serve over greens as a salad, over rice.