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
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!
Shrimps in the pan. Basically a par sauté.
Shrimp came out and in went the sauce ingredients, finished with the butter, basil, and capers. Plated up nicely over a smidge of rice.
Summer 2020 still life:
sun tea with drying masks
Music
Laura Nyro
Save The Country
Dustin's bountiful
Nashville garden
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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