Sunshine..came softly..through my window today~

Sunshine came softly through my a-window today
Could've tripped out easy a-but I've a-changed my ways
It'll take time, I know it but in a while
You're gonna be mine, I know it, we'll do it in style
'Cause I made my mind up you're going to be mine

I'll tell you right now
Any trick in the book now, baby, all that I can find
Everybody's hustlin' just to have a little scene
When I say we'll be cool I think that you know what I mean
We stood on a beach at sunset, do you remember when?
I know a beach where, baby, a-it never ends
When you've made your mind up forever to be mine

Hmm, hmm, hmm, hmm, hmm
I'll pick up your hand and slowly blow your little mind
'Cause I made my mind up you're going to be mine
I'll tell you right now
Any trick in the book now, baby, all that I can find

Superman or Green Lantern ain't got a-nothin' on me
I can make like a turtle and dive for your pearls in the sea, yeah!
A you-you-you can just sit there a-thinking on your velvet throne
'bout all the rainbows a-you can a-have for your own
When you've made your mind up forever to be mine
I'll pick up your hand and slowly blow your little mind
When you've made your mind up forever to be mine

I'll pick up your hand~






Finally sunshine came through our windows Sunday~..and I FONDLY remember Donovan~:)

We decided our pineapple needed using up..I immediately thought of our gorgeous plump shrimp and Annt's Coconut Shrimp~
But we are on a small bandwagon w/ no frying yet this yr..

So I baked them.. w/ her fabulous salsa~



Honestly? Frying .. tastes better..but Jacques said..no ..these are just as good~

I do prefer the fryer method..

Regardless..this is a keeper recipe..



Happily..our daylilies are blooming at the same time~

And my little colorful California dishes are receptive to the sunshine~






It was a perfect day! At last~


Ann's recipe~

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa
. Butterfly shrimp, cutting each more than halfway through toward outward
curve (do not cut shrimp in two). Open each shrimp (as for book) and
press slightly to flatten. Mix cornstarch, salt and cayenne in medium
bowl. Place coconut in pie dish. Beat egg whites in another medium bowl
until frothy. Dredge shrimp in cornstarch mixture; shake off excess.
Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp
over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat
to 350°F. Working in batches, add shrimp to hot oil; deep-fry until
cooked through, about 1 minute. Using tongs or slotted spoon, transfer
shrimp to paper towels to drain. Arrange shrimp on platter. Serve with
Pineapple-Apricot Salsa for dipping.
PINEAPPLE-APRICOT SALSA


1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili
1 small garlic clove minced
Toss all ingredients in small bowl to blend. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)
Makes about 1 3/4 cups

Note: Original recipe called for 1/2 cup of apricot jam/jelly. I left
it out because the pineapple was sweet enough.
.

Edited from: Bon Appétit

I omitted the jam as well.. and the seedless jalapeno..I used my habanero gold jelly..a recipe from Annie at Gardenweb..I will make a new batch soon and share~





I could live in sunshine..I have had my taste of rain this year..and it just doesn't do it for me~Gloomy..mushy .... grey and uncertain.

Let me bask in the California Sunshine~If only in the Summer of my life~