Fresh shrimp in a tomato basil cream sauce, made from fresh tomatoes and garden herbs, and tossed with bowtie pasta.
Shrimp and Bowties in Fresh Tomato Basil Cream Sauce
Whew, things have been crazy here for a few months as of this writing -
a cookbook launch (#ad) (something I never thought I'd do)
{affil link}, 3 trips to Philadelphia for QVC
(and I've still not seen any of the historical sights or had an authentic cheesesteak), and let me tell you... I don't know if it's because I'm pretty much a homebody and happy to be, or that I'm older, or both, but travel sure puts a strain on me these days, both for days before and days after.
Then there was a very important family graduation, two potluck dinners with my Uncle Jim before he heads back up to Maryland
(thanks for hosting Nikki!), a special honors recognition ceremony for my eldest grandson and a dance recital for my granddaughter.
Now that they are out of school and with summer activities lined up, they're here at the house with us more of the day, and we're also trying to help out where we can with getting them to and fro. The Cajun and I both love having the grandkids - we have a good time and we've both grown very close to them over the last year and I tell ya... they sure have their Paw Paw wrapped around their little pinkie promise fingers.
%2C%20Chow-Chow%20(top)%2C%20their%20award%20winning%20Bar-B-Que%20Sauce%20(mop)%20and%20the%20fabulous%20and%20famous%2C%20north%20Alabama%20white%20sauce%20(dip).%20Heaven%20in%20a%20box!)
