The Honey is away and off the grid for the next six weeks for work, and the house already feels too big. We spent the last week before he left quietly savoring our time together, just the two of us and the pup. We snuck in some summer vegetable planting, a few simple celebrations for his birthday and our anniversary, and several of my Honey’s favorite home-cooked meals, before his departure date came rushing in yesterday in the early, early morning.
With our weather patterns ever-fluctuating, we took advantage of a brief warm-spell over the weekend to cook up some grilled shrimp and pineapple tacos before a thunderstorm swooped in. These tacos are sweet and spicy, and packed with bold flavor. We like to pair them with fresh slices of jalapeno, red cabbage, fresh cilantro and a sprinkling of cotija cheese. The shrimp and pineapple can easily be grilled indoors as well with a cast-iron grill pan, making these an easy, and delicious weeknight dinner.