Thursday, July 30, 2020

Blogger, Bowling, Nap, Quick Trip, Visitors,

How very odd, I just received a notice from Blogger that I was infringing copyright and they had taken down my blog and it had been reverted to draft status. From July 2014 if you please!!! I would have thought if anyone was going to complain, they would have done so before now. I have taken out all the pix and republished. Not that anyone but me is going to read it and I already have a copy of the original in my files.

I ended up not going to bowling this afternoon, firstly I wasn't really up to it and secondly, Matt wasn't too well and I didn't want to leave him. I have made moves to get respite time for Monday afternoons in the winter. The new leagues start in September so I said I would like respite hours on Mondays starting at that time.

So, I spent a lot of the afternoon asleep. I can't seem to catch up with out disturbed sleep from the other night. Guess I will eventually.

After my long nap, I nipped down to the store to get a replacement for the peppers I bought yesterday, two of which were rotten. The ones I got today were nice and fresh. Being out and about I felt there was more I should do but couldn't think what so I came tamely home. Even Matt was somewhat surprised I was home so quickly. Mind you it was a case of having left stuff in the car after shopping, I needed to go get it, so that was the main point of the exercise.

Tomorrow, Thursday, ladydog and Zoey will be visiting. I missed my visit from Kathy yesterday, she is always fun to talk to so it will be nice to see ladydog.

Another Giada recipe.

Linguine with Shrimp and Lemon Oil

For the lemon oil
½ cup extra-virgin olive oil
1 lemon, zested

For the pasta
1 lb(s) linguine pasta
2 Tbs olive oil
2 shallots, diced
2 cloves garlic, minced
16 oz frozen shrimp
¼ cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
½ tsp freshly ground black pepper
3 oz arugula (about 3 packed cups)
¼ cup flat-leaf parsley, chopped

For the lemon oil

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Yield: 4 - 6

Author: Giada De Laurentiis

Have a great day, stay well, stay safe.


  1. Enjoy today with LadyDog and seeing Zoe ... take care - the linquine sounds delicious - love that sort of meal. I've been buying fresh peas (not so fresh as they're via the supermarket!) but lovely to sit and peel them, eat some and then have them with my meal. Take care - Hilary

    1. I will Hilary, thanks. I like fresh peas raw. For some reason I am totally unable to cook peas.

  2. Getting caught up on sleep is always a good thing. I find myself taking a short nap in the afternoons these days, and it is amazingly refreshing.

  3. I had that same notice from Google many years ago. I had used a picture of spaghetti without permission and the photographer complained. It was in my first years of blogging and I hadn't fully grasped the copyright rules. Do people read all the blogs looking for their pictures?

    1. I suppose they must Denise, but 6 years back?