ironically wholesome

Bachelorette parties are somehow ironically wholesome: quality raunch that challenges our deepest innocence and invokes in us an appreciation for the bride’s upcoming wedding night, which is still just enough to make us blush. Marrieds, new mothers, successful singles, and the bride-to-be alike, all indulging in similar debauchery with equal measure of relaxation.  Plastic beads and champagne, rap music and binge eating. Workout clothes all weekend without even a pretense of working out. Sitting around with old friends and new friends, sipping cups of coffee in our pajamas til noon passes us by. Ahh, bachelorette parties.

This weekend celebrated someone very close to me. In our waking, sleeping and lounging about, I felt grateful for the time designated for an acknowledgement of the retained sentiment in marriage. In a culture where the divorce rate hits 50%, I know to harbor respect for when our youthful generation still attempts such feats as marriage, and am thankful for each friend that finds (and locks up!) their person. Makes me even appreciate my own person all the more.

I would post pictures, but I fear the conversation I would have to have with my mom afterwards. Happy Bach weekend, friend ;)

Still full from the weekend, I at least profess I will need some salad tomorrow (some cleansing if you will). And if you are going to eat a salad…

Avocado, Shrimp, and Endive Salad

¼ cup olive oil

3 tablespoons lemon juice, fresh squeezed

20 large shrimp, peeled and deveined

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

2-3 medium Belgium endives, leaves separated

2 avocados, cut into ½ inch strips

1 tablespoon fresh tarragon, coarsely chopped

For your dressing, whisk 2 tablespoons olive oil with 1 tablespoon lemon juice. Set aside.

In a medium bowl, mix shrimp, remaining 2 tablespoons lemon juice, salt, pepper. Set aside (let rest for 15 minutes).

Heat remaining 2 tablespoons olive oil in a skillet over medium high heat. Cook shrimp (along with its juices), stirring occasionally, about 2 minutes (until shrimp are pink and cooked through).

In a large bowl, mix cooked shrimp with all its juices from the skillet, endives, avocado, tarragon, and dressing and toss very gently. Divide between 2 plates and serve warm.