DIY Bistro-lighting Tips and Tricks

I always love outdoor lights, and have been thinking long and hard about how to incorporate them into the outdoor space at our house. I'd like to spend the great spring, summer, and fall evenings al fresco with some friends, but we didn't know exactly how or where. Then it dawned on me-- we have the perfect driveway for this project!

Since everyone's space varies, I'll just show you a handful of tools and tricks to help you get the desired effect with little cost and big payoff-- all in an afternoon and for under $150!

• Use as much of your natural environment as you can! You can add anchor points to fences, trees, your house, etc. , just make sure all surfaces are protected from weather. If they move in wind, make sure you have enough slack in your line and on your anchor points.
• Get commercial-grade outdoor lights like these suspended base ones from 1000Bulbs based in Texas. They are industrial, built for outdoors, and the suspended base helps take load away from the wire string itself. The 1000Bulbs website also has great options for the bulbs themselves, of course. 
• If affixing anchor points to trees, use plastic-coated wire and soft tubing to not damage your plants. We bought a garden soaker hose to cut into lengths, and it was really cheap. 

• Create your own wire loops with cable ferrules that can be crimped around the ends. You can use these to attach around trees, fence posts, etc, without damaging the surfaces. They can be unclipped very easily if you need to remove or replace your lights. These loops with tubing in between is what we used to secure the lights to our trees.
• Quick Links or even S-Clips create clean attachment to your anchor points without stressing either the anchor or your lighted wire. Make sure the links you purchase can fit around your wire or eyelets you may use!
• If using an outdoor outlet or electrical extension, protect the light outlet from weather by covering thoroughly in waterproof electrical tape or encapsulating the join with an all-weather extension cover made for Christmas lights. It's imperative to keep all electrical terminals away from the elements, even when unplugged to resist corrosion.
• Lastly, be sure to measure, measure, measure again before cutting, installing any anchor points, or even buying the light string. Use trigonometry to calculate how much lighted footage you'll need, inclusive of the swagging in between points! 

Low-Country Shrimp Boil

As soon as the crickets and cicadas start singing, it's bound to be springtime. Today was sublimely gorgeous, and to celebrate, I toted home 3 pounds of massive shrimp caught just this morning from New Orleans for a good old shrimp boil. Here's how to do one yourself.

This recipe is for two hungry people, or a great appetizer for 4. We will be cooking the below recipe in two batches to make enough for a whole meal.

Ingredients

• 3lbs fresh (not frozen) head-on, shell-on shrimp. If you can't get this, then substitute the peeled variety, but not cooked or frozen if possible.
• 6 small lemons
• 1lb small red potatoes or even fingerling potatoes will do
• 8-10 cloves garlic
• 2 medium onions
• 3 bay leaves
• 6 small "nibblers" half-size ears of corn
• 1lb sausage, dealer's choice
• Zatarain's Crab Boil "In Bag" 3oz (1 bag)
• 4oz Zatarain's liquid Shrimp & Crab Boil Concentrate

Method

Rinse shrimp with cool water and remove any broken legs or antennae. Divide into two servings, then set aside. Quarter the lemons, halve the potatoes, and rough chop the onion. Cut sausage into 2 inch long pieces. Peel 8-10 garlic cloves. Over a medium-hot flame, boil 1.5 gallons of water with Zatarain's Crab Boil, Zatarain's Concentrate, and bay leaves. Once to a boil, add half the prepared lemons, potatoes, onion, sausage, corn, and garlic. Allow to boil for approximately 15 minutes until potatoes are just soft. Add one half of the whole shrimp, and turn heat down to medium. Cook for 3-4 minutes, depending on the size of your shrimp (larger take longer). Turn off heat and leave to steep for 2 more minutes. Using a strainer or colander, remove all contents excepting bay leaves, lemons, and Zatarain's bag. Return liquid to a boil, and add second batch of lemons, potatoes, onion, sausage, corn, and garlic. Repeat the boiling process, adding shrimp after 15 minutes and then turning off heat after shrimp are cooked for a few minutes, then strain.

Peel and eat shrimp and accoutrement once cool to the touch!

TIP: If you have too many potatoes leftover a great idea is to smash them with sour cream into a savory mashed potato side for later!

Bonus Recipe: Alan's Creamy Cocktail Sauce

• 1/2 cup Ketchup
• 1/8 cup Mayonnaise, Miracle Whip, or Salad Cream
• 1tbsp lemon juice
• 2tbsp Worcestershire sauce
• 2tbsp Prepared Horseradish
• 1tsp onion powder
• 1tsp ground pepper

Stir to combine all ingredients, then serve.