Tuesday, March 4, 2008

and so it begins...

I'm sitting side stage manning the video switcher and directing the show for the launch of MS's Server products, otherwise known as the Longhorn tour. After driving out to NYC and jumping right in to build a room with new gear and such we got a pretty good looking set (will post pics later) Leave for Harrisburg after tear down tonight to set it all up again tomorrow. After that? 2 cities a week for the next 3 months. I will be toast and I fully expect my posting to limited and might I say, even suck.
My sister had me over for dinner before I left. A KILLER dish of Shrimp and Grits. I wish I had some now. Kim gets home today from Israel. SHe is glad she went but having rocks thrown at a bus in your tour group is a little nerve wracking. She was assaulted by people selling things in Egypt to the point of it making her not want to go back. Kim doesn't shop anyway so to have people actually put things on her without her permission to buy made her pretty mad. It will be a total 30 days we've been apart. Ok for some but we kinda like each other. I miss her...

So until I find the time to post, enjoy your thawing days.



Donna said...

Thanks for the complement. Here's the recipe!

Shrimp and Grits

Fresh chopped garlic
8 oz. Cheddar cheese
¼ pound bacon
big yellow onion
2 green peppers
½ lb. Smoked sausage
1 lb. Fresh shrimp

Make the cheese grits recipe on the back of the grits box – only double it and use cheddar cheese. Add some chopped garlic to the water as you make the grits. Set aside.

Saute the bacon until crisp. Remove the bacon. In the fat sauté a big chopped onion and the green peppers.

Cut up the smoked sausage into little rounds. Add to grits. Cut the fresh shrimp into quarters and add half of them to the grits.

Pour the grits into a casserole and garnish with the vegetables, bacon, and remaining shrimp. Bake at 350 for 45 minutes.

Steve said...

Drive well, and put on a good show for The Company (even though they're evil). And when you two get back together, it will be that much sweeter for having been apart.

Don't forget to snag the hotel room keys.

Angie said...

OOh, can't wait to try and make Donna's Shrimp & Grits. There's a cool restaurant here (we'd take you if you'd come visit) where shrimp & grits are one of their specialties. . .along with fried green tomatoes. YUMMMMMMM

Donna said...

Angie, Doug and I had quite the chat about the consistency of grits - runny versus thick/formed. Where do you stand on the grits consistency issue?

Angie said...

Ooh, I'm not a good person on this one. . . I can hardly get yogurt down if it's too runny. And if we start talking about wet bread my gag reflex will kick in! :)

I mean, grits are pretty close to oatmeal (gack) and cream of wheat (glurb) so I push myself when I eat grits. The more salt, pepper, butter, and cheese, the better.

All that to say, I'm definitely a thick grit girl.