{Over the Weekend} Moving Prep, Shop Love and Curried Shrimp

After a long week of this:

Sunday-Friday

We needed a little of this:

Of Monsters and Men Concert on Wednesday Night

And this:

Friday Evening Happy Hour

Before trying to sell this:

Saturday

and pack up the basement, attic, guest room, etc. {See Moving Sale updates here.} We spent Saturday and some of Sunday chatting with our Dad's for Father's Day, moving items to the storage area in our new apartment {more on this later}, and getting a few odds and ends for the move.
We stopped in The Strip District for a jar or two of spices for our Sunday night dinner, and were drawn into Roxanne's Dried Flower Shop. 

It's a wonderful shop to explore, and they sell everything from terrariums to arrangements. 

Yes, they have "fresh stuff".

What a lovely shop!
They have classes, too. If you want to learn how to make a terrarium, they're teaching a class this coming Thursday (6/27) from 6pm-8pm for $35. All supplies, lecture and light refreshments included. What a deal! Call 412.281.6950 to make your reservation.

We then made out way over to Shadyside to do some errands. Soba now has a patio area! These tables accompany their new space in the corner building. Who wants to go check it out with me?

We ended the weekend with a curry.

This is a peppercorn shrimp curry with a coconut milk sauce, from the 660 Curries cookbook. 

It features chunky peppercorns, tumeric, coconut milk, and curry leaves. Good stuff.

I served it with a saffron and cumin spiked polenta, reminiscent of shrimp and grits. Can't take the Southern out of the girl...

It made enough for class night dinners and lunches. Perfect.

{Peppercorn Shrimp with Coconut Milk}

Adapted from 660 Curries

Ingredients

2 T Ground Tumeric

6 garlic cloves, chopped

1 lb large shrimp

2 T canola oil

2 t Mustard Seeds

1 can light coconut milk

1/4 c fresh curry leaves

1 T lightly crushed peppercorns

salt

Instructions

Combine Tumeric and garlic in a resealable plastic bag, and add shrimp. Toss to coat, then marinate for at least 1 hour, but preferably overnight. Heat oil in a large skillet, add mustard seeds and cover. Let them pop for about 30 seconds, then add shrimp. Sear on each side for 30 seconds. Pour in coconut milk, curry leaves, peppercorns and salt. Cook for 1 minute for flavors to begin to meld, then removed shrimp to a warm plate. Continue to cook the sauce until reduced and thickened, 2-4 minutes. Arrange shrimp over rice or polenta, then spoon sauce over top. Serve!

How was your weekend? Did you get any relaxing time in with your Dad?