Welcome, chefs of Covid Cafe. What are you making for the holiday weekend? Grilling may be tradition, but we had a summer squash stir-fry this morning, with leftover ground lamb and feta. Rob joins us today with an on-sale shrimp creation.
in flower
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Rob writes: On the last day of the shrimp sale I bought two bags, half off. I riffed on several recipes, pulling heavily from the basil in the courtyard. Shrimp, leftover Hazan tomato sauce (ed. note: if you've never made Marcella Hazan's tomato sauce with onion and butter, click here and prepare to be amazed when you do), basil, garlic, capers, lemon, and more diced tomatoes. Perfect!
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Shrimps in the pan. Basically a par sauté.
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Shrimp came out and in went the sauce ingredients, finished with the butter, basil, and capers. Plated up nicely over a smidge of rice.
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Summer 2020 still life:
sun tea with drying masks
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Music
Laura Nyro
Save The Country
Dustin's bountiful
Nashville garden
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Poetry
Freedom
Freedom
will not come
Today,
this year
Nor ever
Through
compromise and fear.
I
have as much right
As
the other fellow has
To stand
On
my two feet
And
own the land.
I
tire so of hearing people say,
Let
things take their course.
Tomorrow
is another day.
I
do not need my freedom when I’m dead.
I
cannot live on tomorrow’s bread.
Freedom
Is a strong seed
Planted
In a great need.
I live here, too.
I want my freedom
Just as you.
Carly's growing outsized poblano peppers
in Orlando
(remember her banana tree?)
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