I love having visitors, and I love being able to share my recipe creations with guests. Wouldn’t it be great if I just owned a little operation where I could just have visitors and then cook for them? What’s that called? A Bed & Breakfast? 26 going on 70 over here.
My visitors the past couple weeks have kept me very busy here in the South of Vanilla household, and for the next couple weekends, I’ll be traveling places myself. The weekend before last, my best friend Nikki stayed with me and we were major tourists in DC…. As in: “Excuse me, sir? Can you take a picture of us with this beautiful, historical, Washingtonian tree? No, no lengthwise too…..hold on, let me put my hand on my hip.”
Besides taking pictures of trees, we managed to perfect the ambitious Unicorn Selfie:
And thought of clever ways to take pictures with the monuments:
We even found a walk-in wine cellar filled floor to ceiling with champagne behind a secret, hidden "door" (spice cabinet) in a basement kitchen. Umm hello? DREAM COME TRUE.
One evening, we decided to get a non-Paleo dinner at an authentic Italian pizzeria, and we were excited when we saw shrimp pizza on the menu. Shrimp Pizza?? We were thrilled, but then disgusted when the shrimp on the pizza still had their tails….and their heads….with their eyes on them. Their eyes. THEYWERELOOKINGATUSEATINGTHEM:
Never again. It was the universe telling us to think twice before veering from Paleo, even if that weekend special looked pretty tasty.
What was tasty though? A weekend full of Paleo cooking. I even made a nice vegetable dish for breakfast one morning while Nikki was here: Almond Zucchini Sauté. Of course, you can serve this any time of day, but I served it as breakfast one morning along with an Avocado Egg. (There has got to be a better name for an Avocado Egg, but I haven’t found one. I make this so often, it has become its own word in my head. Not “Avocado Egg”, but more like “Avocadegg”. Maybe I will call it that. Avocadegg. It will be a trend….maybe.)
Anyway, this veggie dish looks elegant, and it only takes 10 minutes to throw together. I highly suggest it:
Almond Zucchini Sauté:
- 1 cup mini zucchini, sliced lengthwise
- ½ c sliced almonds
- 3 tbsp. chopped parsley
- 1 tbsp. olive oil
- salt and pepper to taste
- Toss almonds in olive oil in pan.
- Heat almonds and oil on low heat until just fragrant. Stir frequently so almonds do not burn.
- Add zucchini and parsley to pan and increase to medium heat, stirring frequently, for about 7 minutes. Zucchini is done when tender to the fork but not soggy.