A few months ago a pair of finches in love decided to build a nest right on top of our back porch patio speaker. They immediately discovered our frequent in and out pattern. Scared to death, the little finches would sit, pouting, on a nearby power line, waiting for us to remain indoors.

YOU CAME TO US FINCHIES. DEAL.

The stubborn little couple stayed, and is currently keeping their new family, in egg form, warm.

This is all adorable, sure. Heck, I’ll go as far as to say they’re welcome on our back porch.

But I need to mention something.

Every single morning at 5:30, and right on the dot, the finch couple decides that they need to act out every scene in every Broadway musical known to man. They sing, so loud, and for so long. I’m actually so used to it now that I normally hum along with them, maybe even offer a harmony.

I can’t wait till this couple has their babies, so I can go out at 5:30 am and sing so loud in their sleep-deprived faces.

I better be careful or they’ll probably give me the bird.

Sorry.

Shrimp-Boil Kebabs:

(recipe from Everyday Food)

What it took for 2:

* 1/2 pound shrimp, peeled and deveined
* 1/2 pound andouille sausage, cut into 1-inch rounds
* 2 ears corn, cut into 1 1/2-inch rounds
* 1/2 pound new potatoes, boiled for 15 minutes, until fork-tender
* 1/2 stick of butter, melted
* 4 tsp hot pepper sauce (your choice!)
* 2 tsp Old Bay Seasoning

This is super simple. Alternate the shrimp, sausage, potatoes and corn onto 8 metal skewers. If you’re using wooden skewers, soak them in water for 30 minutes before putting them on the heat. (this prevents burning)

In a small bowl, mix together the butter, hot pepper sauce and Old Bay.

Preheat your grill to a medium-high. Throw the kebabs on and cook until all sides are nice and browned, about 8 minutes. Continually brush the kebabs with the butter mixture while you grill. So, so good.

I was going to cook last night. Really, I was.

But then this happened:

A local patio needed to be visited, the sun needed something to soak into, gossip needed to ensue, memories needed to be made, yadda yadda.

Chicken soup for the soul, but with wine and pizza instead.

So here we are, 24 hours later and I’m sitting down to a snappy and seasonal dinner. It’s light, bright and oh-so-beach-body-preparation-friendly tight!

(that is until I grab that buttercream cupcake staring at me in the fridge.)

Sauteed Salmon With Corn, Mushrooms and Greens:

What it took for 2:

* 2 salmon fillets, skin removed and pounded out thinly
* 3 oz baby bella mushrooms, sliced
* 2 ears corn
* 2 cups collard greens and arugula
* 1 lemon (for zest and juice)
* 2 Tbs. extra virgin olive oil
* coarse salt and freshly ground pepper

Heat the olive oil over a medium-high heat in a medium skillet. Season both sides of salmon with salt and pepper and add to the pan. Sear until cooked on both sides, maybe 3 minutes. Remove from pan and set aside.

Add the mushrooms to the pan and saute 3 minutes, until browned. Add the fresh corn and saute another 2 minutes. Stir in the greens and wilt slightly, 30 seconds. Add a good pinch of lemon zest and 2 Tbs. juice. Toss to coat.

To plate, Top each salmon fillet with the mushroom and corn mixture. Give a teeny sprinkle of salt and pepper. Drizzle with a little bit of olive oil and eat up!