Project Life Tuesday - Week 6

Welcome to Project Life Tuesday 2011! If you are new to my blog, welcome! I hope you will stay awhile. I'm Jessica and I am participating in Project Life, a different way to record our lives by taking one photo a day. This was inspired by the fabulous Becky Higgins who has put together a wonderful kit to make this challenge easier.
Don't worry, I'm not leaving traditional scrapbooking behind. This just gives me the opportunity to focus my scrapbooking on trips and things that are important to me right now and not get all bogged down with every birthday, dinner, and holiday that comes along.

Each Tuesday, I will post my pictures/journaling from the previous week. Project Life Tuesday was created by Jessica Turner over at The Mom Creative and she hosts a linky for readers to link up their pictures. So if you want to join in or want to see others POTW, just click the Project Lift button at the top of this post.
And finally, my POTW:

 
Saturday - This is my dear sister, Vanessa, and her adorable little ones.  Jakob makes everyone who meets him smile and Ashlyn just had abdominal surgery just over a week ago and is doing great.  I went over to give Vanessa a bit of help and relief after being stuck in the house all week with both kiddos due to the ice and snow.  We used this time for an impromtu photo shoot.  So cute!
 
 

Sunday - My sister came over to spend a couple of hours scrappin with me after church today.  She brought Ashlyn, who was a perfect angel and just slept at her feet. 
 
 

Monday - I received goodies in the mail today from Natalie over at My Creative Therapy.  I was a winner of her RAK during the Scrapbook Challenges Season of Change Blog Hop a few weeks ago.  My favorite color is pink, so Natalie sent me goodies in the form of pink!  Yeah!!! So much new fun stuff.  Thanks so much Natalie!!!
 
 

 
Tuesday - I had lunch with my friends Danna, Sarah and Janet today to share my exciting pregnancy news!  We had a fabulous time and the pizza was delicious!!!!
 
 

Wednesday - I tried a new recipe this evening - Baby Spinach with Ginger-Glazed Scallops.  I have never cooked any sort of fish or scallops so this was very new to me.  I tried to buy fresh scallops, but the trucks didn't make it in because of the snow this past week, so I had to make due with frozen.  The recipe called for 8 sea scallops and I thought the frozen bag said 3 scallops, so I bought two bags.  I didn't realize until they were thawed that each bag was 3 servings...so we had way too many scallops; but I made them anyways.  It turned out suprisingly good.  The ginger and spinach gave it a very citrus taste. 
 
Ingredients:
1 tablespoon minced shallot
1/2 cup (4 fl oz) fresh grapefruit juice
1-1/2 tablespoons fresh lime juice
1-1/2 teaspoons fresh lemon juice
4 tablespoons grapeseed oil
salt
2-1/2 tablespoons soy sauce
1-1/2 tablespoons peeled and grated fresh ginger
1-1/2 teaspoons honey
1/2 teaspoon Dijon mustard
3/4 lb baby spinach leaves
8 sea scallops, about 1/2 lb total weight
 
Directions:
In a small nonaluminum saucepan, combine the minced shallot and the grapefruit juice and let stand for about 10 minutes.  Add the lime and lemon juices and place the pan over medium-high heat.  Bring to a boil and cook until the liquid has reduced slightly to about 1/2 cup, 1-2 minutes.  Remove from the heat and stir in 1-1/2 teaspoons of the oil and 1/4 teaspoon salt.  Set the dressing aside.
 
In a small bowl or cup, stir together the soy sauce, ginger, honey and mustard to make a glaze and set aside.
 
Just before beginning to cook the scallops, put the spinach in a bowl and pour the dressing over it.  Toss well.  Divide the dressed spinach among individual salad plates.
 
In a frying pan large enough to hold all the scallops in a single layer without crowding, warm the remaining 2-1/2 teaspoons oil over medium-high heat.  When it is hot, add the scallops and sear, turning once, until golden, about 30 seconds on each side.  Add the soy sauce mixture, reduce the heat to low, and turn the scallops in the sauce for about 45 seconds.  They will be glazed a deep mahogany brown.
 
Divide the scallops among the plates, placing them atop the spinach.  Drizzle with any sauce remaining in the pan.  Serve immediately.
 
 

Thursday - Travelling today to Kansas City for a hospital project at Overland Park.  I was amazed to see everything still covered in snow.  So much snow everywhere!!!!
 

 

Friday - My blood tests were back today and everything is looking good with my pregnancy.  Because of my history with miscarriages, my doctor wanted to put me on Prometrium twice a day through week 10, just to help things out.  These are the stangest little pills, round and pink.