quack. flap. prozac.
quack. flap. attack.
OMG how rad is it? how completely lame is it we didn't win? what? you don't agree? whatEVER! here are a couple of our other ideas for your amusement:
Betta’ watch your Back. Here comes the Quack!
Here comes the QUACK!
The power of QUACK!
Soar and Roar
Shake Your Tailfeather!
Flap it UP!
Quack it UP!
CRANK UP the Quack!
We will, we will, QUACK YOU!
Flappin’ and Quackin’
and I can’t stop laughing everytime I think of this one:
Quackin' and Mackin'
(w/ a "cool" duck wearing t-shirt, chains, and hat backwards.
arms crossed in the "yo" position.)
i finally got aileen's shower pics posted and you can check 'em out here. i thought everything turned out pretty rad and most importantly i think aileen had a fabulous time. a couple of you asked for the shrimp recipe so its posted below. i took it straight from epicurious and followed it exactly except i substituted baby shrimp for the big ones and i salted the wontons after brushing them with oil. you could definitely make them without the oil at all but they end up tasting too bland if you skip it.
MANGO CURRY BABY SHRIMP IN WONTON CUPS
12-ounce package wonton wrappers
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste
12 ounces cooked baby shrimp
Fresh cilantro leaves
Preheat oven to 325°F.
Place wonton squares on work surface. Trim the corners off the squares to form an octagon. Brush lightly with oil and sprinkle each with a little kosher salt. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.