Jim Lahey's No-Knead Olive Bread

No-knead bread is my absolute favorite way to make bread. You need to plan ahead a bit in order to have enough time for the rise, but other than that I have found this bread making technique to be the leas disastrous (and I have had a fair few bread disasters in my time). I love this variety since it adds a bit more flavor to the traditional no-knead bread. I add a few fresh cut herbs to the bread as well sometime (thyme and rosemary work well) to give it an extra bit of flavor.

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Garlic and Parsley Butter Shrimp

I love recipes that can be thrown together quickly but still taste amazing  and look like more than 20 minutes of effort went in to them. I found this shrimp recipe that was originally intended to be an appetizer. It works wonderful as an appetizer, but can also be made a main course when serves with pasta. You can make the parsley butter ahead of time so the dish comes together quickly. The original recipe roasts the shrimp, but I found it quicker and easier to saute in  a pan. If serving this as an appetizer, using a larger, peeled and deveined shrimp with the tail on works well and looks more impressive.

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