True Intimacy

Our souls are constantly in search of intimacy. We crave to be known and understood: for someone to see us, want us, desire us. Oftentimes we seek it in a person, position or possession; we want the perfect spouse, the perfect job, our dream home. Our hearts become frustrated as our longings are never fulfilled. We forget that the only One who will provide lasting, true intimacy is our Creator.

I’ve been dwelling on this love letter over the past week and am encouraged to know we have a Father who knew us even before the creation of the world, who loves us in spite of our every thought, and who pursues us relentlessly.

"O Lord, you have searched me and you know me.

You know when I sit and when I rise; you perceive my thoughts from afar.

You discern my going out and my lying down; you are familiar with all my ways.

Before a word is on my tongue you know it completely, O Lord...

Where can I go from your Spirit? Where can I flee from your presence?

If I go up to the heavens, you are there; if I make my bed in the depths, you are there...

My frame was not hidden from you when I was made in the secret place...

When I awake I am still with you...

Search me, O God, and know my heart; test me and know my anxious thoughts.

~From Psalm 139

Kale: Nose Crinkling Not Allowed!

Apparently Kale is the new “it” food. The leafy green was a headliner in February’s Real Simple, featured on The Today Show this week, a discussion topic of last night’s phone conversation with Jen and just about the only in-season vegetable you can find at Whole Foods these days!

In my New Year’s attempt to supplement my diet with lots of veggies, I made a kale smoothie this morning. The best thing about it? It tasted nothing like kale!

I blended 1 cup chocolate soymilk, 1 TBSP peanut butter, 1 banana and 1 cup frozen, chopped kale. A yummy, healthy start to Wednesday; bottoms’ up!

BTW: I thought about titling this blogpost "What the Kale?" or "All Hail Kale," but refrained. :)

A Shrimp Tale

Although I now claim Birmingham as home, there are three loves always able to beckon me 250+ miles south on I65: Family (the beloved G&G + my Uncle Mark’s family still remain in Mobile), Shopping (there’s antique shopping galore in downtown Fairhope), and Seafood (namely SHRIMP!).

Growing up near the coast, I’ve been spoiled rotten with fresh, delicious seafood. No, I’m not referring to the Red Lobster or Publix frozen variety. I’m talking about straight-out-of -the-Gulf, still kicking (well, swimming/paddling) FRESH seafood! Sigh, it can be such agony for a gal from Mobile to live in a landlocked city!

Last weekend, mom and I headed to Mobile to visit with G&G and celebrate Grandmother's 79th. On Saturday, we daytripped to Fairhope where we shopped and indulged in some much needed seafood at Felix's Fish Camp. Here's a pic of me and the lady of honor from last spring at our favorite Fairhope shop - Green Gates Market:

With the taste of shrimp still fresh on my mind, I decided to try my hand at Shrimp Scampi Friday night. For starters, I made my new favorite appetizer: Toasted walnuts, chopped and rolled into goat cheese and then drizzled with honey.

This appetizer is so easy and is great served with whole grain crackers.

Then on to the Scampi! Lots of fresh, minced garlic is a must. I ended up using four whole cloves and then saved the rest for the sauteed spinach.

1/2 cup white wine or chicken broth if you prefer:

3/4 lb penne pasta. I went for whole wheat:

Fresh chopped chives:

I also used:

Mushrooms, butter, olive oil, salt, heavy cream & 1.5 lbs of shrimp.

Boil penne as directions say:

In the meantime, heat 2 TBSP butter + 2 TBSP olive oil

in non-stick over medium heat.

Add mushrooms:

Garlic and Chives:

1 cup heavy cream:

Bring all to a simmer. Let thicken a bit:

Rinse and drain pasta:

Add cooked, peeled and deveined shrimp to skillet.

Stir together and let simmer for five minutes:

In a large bowl combine penne and skillet contents:

Sooooo Delicious:

In another skillet, heat 2 TBSP olive oil and 2 garlic cloves:

Add fresh spinach into pan over medium-low heat:

Toss, toss, toss with a pair of tongs.

The spinach will wilt and cook extremely fast.

So, be attentive; it's a needy dish!

Serve up in a bowl:

The spinach balances and adds nutrients to the heavier, creamy Scampi. I was extremely surprised how well both turned out and will definitely revisit this dish. Happy weekend friends! Hope you're staying warm inside somewhere, sitting on hot cocoa and reading a good book!

How You Know It's Been Too Long...

So, it's been awhile since I've written. Another move (into a new place w/o Internet service!), Christmas, New Year's and Snow Days have sabotaged my already short attention span. Today I got the below from one of my oldest and dearest. The note inspired me to GET WITH IT AGAIN! Stay tuned, my faithful readers, for a new post this weekend. It will feature...Shrimp.

Dear Miss Laura,

I've been checking On.A.Whim hoping for some news, scrumptious recipes, workout tips, amusing photos, ideas of hobbies I could take up, etc. But NOTHING. I just sit here with nothing to do. No inspiration. Please, give us, your faithful readers, something!

Miss & love you La!
Christy