Validation is basic human necessity. We’re all looking for someone to see us, tell us we’re doing a good job, and make us feel wanted and important. I would be willing to bet that the majority of people would say that they feel under appreciated from time to time, me included.
This week has been particularly tough since Summer has been keeping us up at night crying in her crate. One day in particular after a long sleepless night, I was buried in work, staring down a long list of personal errands, and on the brink of tears all day long. After leaving the office I still had to load both dogs in the car and take them to the vet. I thought I was going to have a meltdown.
I know I was just over tired, but I kept thinking to myself, “Just for once can someone please help me?! Doesn’t anyone see I’m drowning here?!?”
We arrived at the vet’s office to an outpouring of love. Olive has long been a very popular dog with the entire staff, and almost every single technician came out to say hello when they heard we were there. Of course, no one can resist a puppy so everyone was also ooh-ing and ahh-ing over Summer, but what really got me was the vet’s comments on what a beautiful and well behaved dog Olive was, and what a wonderfully sweet and friendly puppy Summer was. “I don’t even need to give you the puppy welcome packet, you’re clearly doing a great job with these dogs”.
I cried in the car on the way home. The best feeling in the world is for someone to notice, and validate your efforts, especially when it’s needed the most. The simplest words can make the hugest difference in someone’s day.
The icing on the cake was that The Hubs took over doggy duties that night so I could catch up on sleep. He saw me drowning and helped me.
All of this has absolutely nothing to do with chilaquiles. This is what’s on my mind these days, and chilaquiles are what’s on my plate. Sometimes I wonder if people even read what I write in these blogs, or if they just skip straight to the recipe. I actually don’t care either way. I’m going to continue to write about what’s going on in my brain while simultaneously showing what’s on my table. This is me. This is Betsylife. I make the rules. It doesn’t have to make sense.
- 1 5oz container plain greek yogurt
- 1 whole avocado
- juice from 2 limes
- ½ cup cilantro
- 2 ears corn, husks and silks removed
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- salt and pepper
- 3-4 cups tortilla chips
- 1½ cups salsa
- ¼ cup crumbled queso fresco
- ¼ cup thinly sliced red onion
- cilantro for garnish
- fried egg *optional
- To make the avocado cream sauce, combine all ingredients in a blender or food processor. Blend until smooth. Refrigerate until ready to use.
- Heat grill to medium heat. Wrap corn in foil and cook for 30 minutes, turning every 10 minutes until charred. Remove from grill and cut kernels from cobs.
- Sprinkle shrimp with salt and pepper. Heat a skillet to medium high heat. Add olive oil and cook shrimp until pink, about 6 minutes. Set shrimp aside.
- Pour salsa into skillet, add chips and toss until all chips are coated in salsa. Simmer for 5 minutes.
- Top with shrimp, grilled corn, queso fresco, red onion, avocado cream sauce, cilantro and eggs.
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