Somehow I blinked and in a week it will be September! I was looking at a lot of my pictures, and I have a slough of random photos I thought I’d plop into one post. Consider this August Memories:
We attended our first ever wedding of a sweet girl we watched grow up, and whose parents are our very dearest friends!! Now I feel old!!
Malachi did a week of STEM Robotics camp and had a BLAST! He is now enrolled in the robotics classes for the year! Daniel took a day off work to bike with Malachi from robotics class to downtown Claremont where they enjoyed lunch then took the train home. What a fun dad!!
My Natalie and her watercolors… I am always amazed! It is so fun to see her unique creations. (Can I have some of that talent, girl??)
Wearing all his hats…
Allison and Natalie attended their second year of Horsemanship camp at Ironwood, and loved it even more than the first year! They graduated from level 2, and hope to attend multiple camps in the future… we shall see!!
My only kid who randomly takes naps on his own. Adorable!
While Allison and Natalie went to horse camp, Daniel took Sierra and her friends on a trail ride. They had a blast!
She had been BEGGING for kebabs… how could I say no?
Seriously the sweetest puppy ever!
Not only my favorite watercolor artist, but my favorite drawing artist as well!
Zinnias from the garden always make me happy. I think I will always and forever plant them.
Daniel had to work Rams camp once again this year, and took the boys along twice to enjoy the fun. Though they are not huge on football, it was some fun bonding time with daddy at work!
One day, Daniel took the girls ice skating while I took the boys to a trampoline park. I took no pictures, and he took one. He wins.
Last, but not least… one of our favorite go-to meals this summer: spicy shrimp tacos! The ENTIRE family loves them… ‘Nuff said. Here’s the recipe: (from GimmeDelicious)
- 20 medium shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion or garlic powder optional
- 1/4 teaspoon black pepper optional
- 1/4 teaspoon kosher salt
Cilantro Lime Slaw
- 2 cups cabbage shredded
- 1/4 cup red onion thinly sliced
- 1/4 cup cilantro minced
- 1/2 jalapeno, seeded optional
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons lime juice
- salt and pepper to taste
Creamy Sriracha sauce
- 1/4 cup ranch dressing or sour-cream or greek Yogurt
- 1 tablespoon Sriracha
- 6 small corn or flour tortillas
To cook the Shrimp:
Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
To make the Slaw
Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
To make creamy Sriracha Sauce
Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!