Christine's Visit- What a Fun Week!

We had a GREAT VISIT from our daughter who lives in Colorado!

We did a lot of running around.  The above pictures were taken at Fatty's in Picayune.  About 20 minutes away.  Dom and I split their club sandwich, Christine got a Catfish Poboy.  Dynamite Onion Rings with an Abita Beer batter!

One of her local gals Nicole, who we adore, spent the night with us. We indulged in Moscow Mules.  The 3 gals went to The Italian Grille for one of their KILLER pizzas the next day.

Margaritas and a late lunch after one of Dom's doctor appointments at El Paso Mexican Grill.  This place is conveniently located next to Dom's oncologist!

We took a road trip to Pascagoula, MS. to see a doctor about a VA Disability Claim.  Thankfully, President Trump has the VA "farming out" patients to private doctors.  This guy was a doll!

Afterward, the 3 of us headed to The Texas Roadhouse for a lovely dinner.  (Christine found a $100 bill on the floor underneath our booth!)

We BBQd one day while waiting for Dom's shipment of Revlimid and steroid delivery.

Christine carted us around all week, which gave me a nice break.

We're back on our Chemo schedule for 2 weeks.

Our patient is doing very well.  Tired, but very well!

Thanks for the continued prayers and positive vibes.  We'll take them!

BBQ Shrimp YUMMY!!!!!

3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
1 Tbs. lemon juice
2 tsp. Worcestershire sauce
1/4 cup dry white wine
2 cloves garlic, chopped
4 Tbs. black pepper (or more!)
1/4 tsp. salt
3 sticks butter, softened
2 tsp. paprika
1 loaf French bread

1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the liquids in the pan to a light boil and cook, turning the shrimp over with a spoon every two minutes or so, until all the brown-gray color in the shrimp is gone. Don’t overcook! At the first moment when you think the shrimp might be done, they will be: lower the heat to the minimum.

2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. When you think you have enough pepper in there, you still need a little more. Add the paprika and salt.

3. Cut the butter into tablespoon-size pieces and distribute over the shrimp. With a big spoon, turn the shrimp over. Agitate the pan as the butter melts over the shrimp and emulsifies into the liquid at the bottom of the pan. When no more solid butter is visible. Remove the pan from the burner.

4. Serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.

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A Fun Visit With Our Christine and Troy

 We have been going non-stop for weeks....  Last Thursday, Christine and Troy flew into NOLA and stayed overnight in the French Quarter.

We picked them up on Friday, did some grocery shopping, then went to The Chimes in Covington for lunch.

Saturday we had lunch at Crossroads Seafood down the road.

On Sunday, her pal Nicole came over for the night.  I made about 4 pounds of BBQ Shrimp.

Monday, we took a drive up to Hattiesburg and had lunch at O'Charley's.

Dropped them off at the airport on Tuesday.

Fun, fun, fun!