So many people consider Labor Day the end of summer. I get it: the kids go back to school, the summer vacations end… but summer is not really over after Labor Day. The first day of fall isn’t actually until September 22—and I am going to soak up every last second of it I can get. I mean, it is 90 degrees and humid today. See…not pumpkin season.
But since I’m not heading to the beach this weekend, I’ll just have to bring the beach to me with this incredibly easy shrimp boil. In fact, you don’t even need to go outdoors to make it (but you should…eat this outdoors with a beer and pretend you’re at the beach).
Sometimes you come home from work and you’re like I just cannot possibly do anything right now. But you’re being responsible and not spending all of your money on seamless, so you make some pasta. But stop right there. Don’t you dare dump a jar of pasta sauce on that spaghetti.
This sauce is way too easy to skip over. And it has a nice little helping of red wine in it. And you know what that means… wine with a side of pasta for dinner!
Actual tomatoes add freshness, a tiny bit of canned sauce adds depth without the time commitment. And wine… did I mention there’s wine? Good compromise.
When we were little my mom used to give us guava juice. Don’t know why, but she did. And I remember it as the best tasting, coolest thing ever. But then we just sort of stopped drinking it. Again, don’t know why… but that’s what happened.
So when a package of guava paste showed up on my desk at work (i.e. was sent to me), I was SO excited. Most people look forward to the free beauty products, but me… no, give me all the guava pasta please.
First I made guava glazed pork tenderloin. It was amazing. But you gotta have something sweet, too. So I whipped up some guava bars… and I honestly think they’re one of the best desserts I’ve ever made.
If people don’t just randomly send you guava paste, apparently you can get it in the International aisle of most supermarkets. Or, you can just do one click on Amazon and, voila, guava paste at your door.
So life handed me some major lemons last night. And not just the edible variety. After I ate a delicious dinner of lemon linguine with ricotta and cherry tomatoes, I was scrolling through my beloved Instagram account, @literallyallthefood—the reason for starting this website—when suddenly I was logged out.
And I wasn’t just logged out. I was user not found logged out.
So that’s where we are right now. My Instagram account was hacked…or accidentally disabled…or I don’t know what. But I can’t access it right now—and I’m not entirely sure I’ll ever be able to access it again. I set up a new account (just in case), but for now I’m going to cross my fingers and take a mini Instagram hiatus while I see who I might possibly be able to contact to get it fixed. (Yes, I tried Instagram’s help page…It’s not helpful. The form doesn’t work.)
I’ll be crying between bites, but at least what I’m eating is seriously delish. Stay tuned.
Update: My account has been reactivated. I am embarrassingly happy.