Happy Father's Day

When I posted my blog candy I mentioned how neat they would look using the cracked glass technique. They are both wintery stamps though and in this heat wave here in DC, I just couldn't do it. But! I love this collage ship and that did the trick nicely.

So, here's my Father's Day card using the cracked glass technique. Finding embellishments is often tough but I had some ribbon and my stand by button. sigh...are you tired of seeing those?!? I also stamped the Victorian Elements in the lower corner and then sanded the paper lightly to distress it some.



This past weekend we bought some Jumbo Shrimp from India at our Costco and I wanted a nice recipe for them. I found a winner on Epicurious and this would make a great Father's Day meal!

Grilled Jumbo Shrimp with Lemon and Oregano Gourmet June 2006

by Ruth Cousineau


The citrusy dressing makes this dish a standout, and there's plenty extra to be sopped up with rice or crusty bread. Cooking shrimp in their shells keeps them juicy and tender. It all makes for casual finger food that requires plenty of napkins — which is part of the fun.

Yield: Makes 6 servings
Active Time: 45 min
Total Time: 1 1/4 hr


3 lb jumbo shrimp in shell (7 or 8 per pound)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges


Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.

Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)

Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.

Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

McStamper - you are my blog candy winner! Please contact me with your mailing address - I can't wait to send you these wonderful stamps! I noticed how small they look in the photo but they easily measure 2 x 3 inches...or larger.

Other Challenges:

Blogger's Challenge - masculine
Class Act Insider - Vintage
Joyful Stamper - Father's Day
Mami Doodles - card for boy/man