Here's a quick update on life at the Kluesner house---
1. I started working on my Special Education endorsement, which will eventually become Masters. 3 classes in. 4 more to go.
2. Eric has turned 30... which means my birthday is coming up shortly. I am not quite sure how I feel about that one. We celebrated cleaning water out of the basement and dealing with wet things. Not fun. Rain is not my friend.
3. We welcomed 3 adorable babies this summer.. no not ours. We are leaving that to our fantastic friends! Andrew, Bryce, and Beckett sure are cute! There is one more coming later this month! (Again not ours!)
4. We have not attended any weddings this year. (I think that is a first in a long while)
5. I have 2 more days of summer vacation left, then back to school with meetings. I will be teaching at one of my FAVORITE schools, and am so excited to get going. Not very excited to start getting up early though.
6. Pinterest has become my new addiction. Not healthy, but oh so fun!!!
7. I joined a club... that shall not be named ahem *Chef League* ahem. And my mouth waters at all the awesome things in it!
8. We have spent some time catching up on Bones. Such an awesome show. How we have missed it for 6 seasons, I am not sure. Dancing phalanges!
9. Our yard is still a train wreck this year. Part of it looks a little better, thanks in large part to my parents. I am looking forward to fall for the simple fact that lots is going bye-bye!
10. Food Challenge had gone on Hiatus for a while..... but its back baby! So to welcome it back I'll share the first recipe. Spicy but oh so good. Get it while the peaches are good! :)
Barbecued Shrimp and Peach Kabobs
- 12 (12 inches each) metal or bamboo skewers
- 3 tablespoons packed dark brown sugar
- 1 teaspoon ancho chile powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne (ground red) pepper
- 1 pound (16- to 20-count) shelled deveined shrimp
- 3 medium peaches, cut into 1-inch chunks
- 1 bunch green onions, dark green parts trimmed, cut into 2-inch pieces
- Lime wedges, for serving
- If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.
- In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add shrimp, peaches, and onion; toss until evenly coated.
- Thread shrimp, peaches, and onion alternately onto skewers.
- Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once. Serve with lime wedges.