Preparing For Spring 🌱🌷🕊️ spring decor, shopping haul, bread making, color with me & dilly dallying

Описание: #preparingforspring #springreset #cozyhobbies

Preparing For Spring 🌱🌷🕊️ spring decor, shopping haul, bread making, color with me & dilly dallying

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TIMESTAMPS:
0:00 our itinerary + morning
3:27 spring things haul
6:21 journal w me
9:50 color w me
11:31 grocery run + haul
14:22 bread making
17:17 cozy night
19:28 spring bedding refresh
20:06 chatty updates
23:19 cook w me
24:45 small biz yap
27:49 mini haul + cozy reading

RECIPES:

VODKA PASTA (1–2 SERVINGS)

INGREDIENTS
4 oz penne (about 1 heaping cup dry)
1 tbsp olive oil
1/2 shallot, finely chopped
1–2 garlic cloves, minced
1/4 tsp Italian seasoning
1/4 tsp chili flakes (or to taste)
2½–3 tbsp tomato paste (about 1.5 oz)
1 tbsp vodka (optional)
1/3 cup heavy cream
1/4 tsp salt (or to taste)
2 tbsp grated parmesan (plus more to taste)
1–2 tbsp pasta water (as needed)
1 tbsp butter
Fresh basil or parsley, for garnish

INSTRUCTIONS

Cook pasta in salted water according to package instructions. Reserve 1–2 tablespoons of pasta water before draining.
In a pan over medium heat, add olive oil. Sauté the shallot for about 30 seconds until softened.
Add garlic and cook for another 30 seconds until fragrant.
Stir in chili flakes and Italian seasoning.
Add tomato paste and cook, stirring frequently, for 1–2 minutes until it deepens in color.
(Optional) Add vodka and let it cook off for about 30 seconds.
Add a splash of reserved pasta water and stir to loosen the sauce.
Pour in heavy cream and mix until smooth.
Add salt and parmesan cheese. Stir until combined.
Add drained pasta to the sauce. Toss to coat, adding more pasta water if needed to loosen.
Stir in butter and additional parmesan until glossy and creamy.
Garnish with fresh basil or parsley and enjoy ✨

COCONUT SHRIMP

INGREDIENTS
For the Shrimp:
1 pound large shrimp, peeled & deveined
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp ground ginger
Salt, to taste

For the DIY “Red Curry Style” Paste:
1 tbsp tomato paste
2 cloves garlic, minced
1/2 tsp grated fresh ginger (or 1/4 tsp ground)
1/2–1 tsp chili flakes (adjust to spice preference)
1/2 tsp paprika (smoked if you have it)
1 tsp brown sugar
Small squeeze of lime (or splash of vinegar)
Pinch of salt

For the Curry Sauce:
1 can (14 oz) coconut milk
1 red bell pepper, sliced
1 small onion, chopped
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
Juice of 1 lime (to taste)
Fresh cilantro, for garnish
Cooked jasmine rice, for serving

INSTRUCTIONS

Season the Shrimp
In a bowl, toss shrimp with garlic powder, onion powder, ground ginger, and salt.
Cook the Shrimp
Heat a large pan over medium heat with a little oil.
Add shrimp and cook until just pink (about halfway cooked), 1–2 minutes per side.
Remove shrimp from the pan and set aside.
Cook the Vegetables
In the same pan, add chopped onion and sauté until softened and fragrant.
Add minced garlic and cook for 30 seconds.
Add sliced red bell pepper and cook 5–7 minutes until tender.
Make the DIY Curry Base
Push veggies slightly to the side of the pan.
Add the tomato paste mixture ingredients directly into the pan (tomato paste, garlic, ginger, chili flakes, paprika, brown sugar, lime, salt).
Stir and cook in the oil for 1–2 minutes until darker and fragrant. This deepens the flavor.
Build the Sauce
Pour in the coconut milk.
Add fish sauce, soy sauce, and brown sugar.
Stir until fully combined and let simmer gently for about 5 minutes.
Finish the Dish
Return shrimp to the pan and cook another 2–3 minutes until fully cooked through.
Squeeze in fresh lime juice to taste.
Serve
Garnish with fresh cilantro and serve over warm jasmine rice.

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