On 8/26/2010 8:33 PM, brooklyn1 wrote:
> Big Blue: http://i35.tinypic.com/oqgdht.jpg

Wednesday, I saw hummingbirds mating, right by the hummingbird feeder.
Yesterday afternoon, I saw two hawks mating. It was awesome to see them
that close. They are huge.

Becca


ObFood:

Spinach and Shrimp Dip
from The Lady & Sons, Too! by Paula Dean
Yields 5 Cups
2 cups fresh peeled shrimp
1 pound cream cheese, at room temperature
1 1/2 cups heavy cream
5 tablespoons butter
4 cloves garlic, minced
1 1/2 cups shredded Monterey Jack cheese
1 tablespoon lemon pepper
1 tablespoon fresh lemon juice
1 teaspoon paprika
Salt and pepper
Two 10-ounce packages frozen chopped spinach, thawed
Drop the shrimp into a pot of boiling water and cook just until the
shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside. In a
heavy saucepan, over low heat, mix together the cream cheese, heavy
cream, 4 tablespoons of the butter, and garlic. Cook, stirring, until
the cream cheese is melted. Add the Jack cheese, lemon pepper, lemon
juice, paprika, and salt and papper to taste, and stir until the cheese
is melted. Melt the remaining tablespoon of butter in another
saucepan. Squeeze out any water remaining in the thawed spinach. Add
the spinach and cook, 2 to 3 minutes. Drain the spinach and add it to
the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the
shrimp. Serve the dip in a chafing dish.