Who can say delicious? My dad made this for dinner the other night. What a great way to use left overs. The shrimp was made with minced garlic, wine, and some freshly squeezed lemon juice. My mouth is watering just looking at it and talking about it.
Here I am, watching Twilight: New Moon right now, and posting for you guys. I am a huge fan of the Twilight trilogies, but among other things, I am also a fan of Veronica Roth’s Divergent trilogies, the Delerium trilogies, Cheryl Strayed, Liz Gilbert, and I’m sure a few other things. I think the thing about Twilight that has us all so captivated is the immortal love aspect. Love that is supposed to last forever; we all want it, we all strive for it. I know that I want it, certainly. I guess that explains why I am such a huge fan of The Notebook as well.
I used to have dreams that I could write that epic love story. Part of what we love about The Notebook is that as far away as real love may be, it still seems so attainable.
I was in love once; that didn’t last. But when you think about it, I mean really think about it, I have been in love more times than I can count. I have been in love with cooking and food and traveling, and more recently, the new man in my life. But I could never tell him that. The last time my relationship ended, I was devastated. My whole world was shattered. But Elroy, I never loved him, never thought I could. And then somewhere, along the line, our friendship, our relationship changed, and I sort of grew to fall for him. I realized that he was a great guy. I trusted him. Next to food, he made me happy, he made me feel safe.
On that note, now that that’s in the open, in the pictures you will see baked ziti. Now, why is that so ideal? I’ll tell you. Cook it on a Saturday or a Sunday and you will have your meal cooked for the week. Pack your lunch. Add chips and pickles on the side, and maybe some fruit. You’ll be all set to go. You would have made a delicious meal that you can take to school, which, as the silver lining, will save you money.
Anybody like seafood? I’m all about seafood. One of my favorite types of seafood, of course, is scallops. Now, scallops cook relatively quickly, so you want to work hard to prevent them from burning or from becoming all rubbery. So then, what did I use to do my scallops. It’s quite simple really. (see Below)
1) sea salt
2) black pepper
3) cayenne pepper (only a little bit)
4) a few spritzes of lemon juice
Need I say more? And the concept? Well, it’s really quite simple. Place a quarter to a half stick of butter in a frying pan over medium-high heat until it melts and gets slightly foamy and then toss those mothers in, making sure they get golden brown on each side. Lightly sprinkle sea salt, black pepper and cayenne pepper over the shellfish to get a nice flavor going, and then add a few spritzes of lemon juice. My mouth is watering just talking about this.
Meanwhile, the asparagus are being steamed over a pot of water and will later be added (once the scallops have been removed from the frying pan) to the pan to be done in the same buttery bliss.
The Broke Persons Guide to College Cooking 