A Better Blogger Than I...
My friend, Suzann, recommended that I follow Maria Shriver's weekly blog, Sunday Paper, subtitled A Paper for People with a Purpose. I like to think I have a purpose so I took her suggestion and signed up to read what Maria has to say.
Her blog today really struck a cord with me, so I want to share it with you. It occurs to me you could also share any blogs that you find particularly good and together we'll spread the word.
My One Intention This Year
Cooking:
Dan and I enjoy the network television show The Goldbergs. In it, Beverly, the family matriarch, is an over the top, overbearing, stereotypical '80's mother. The character is played by Wendi McClendon-Covey who was brilliant in Bridesmaids and never fails to make me laugh aloud in this sitcom. Beverly is not above bribing, cajoling, guilting her three children into doing what she wants them to do. One of her ongoing bribes is that she will make Shrimp Parm. That showed up in a couple episodes and got me to thinking that would be a great dish. I hit the google for a couple recipes and configured this for a lovely dinner last Thursday evening with he who must not be named and his family, including my daughter in law's parents who were visiting. Unlike the Goldberg tribe, my grandchildren had no interest in Shrimp Parm so we ordered them pizza.
Shrimp Parm
-- 1 lb. (16-20 pieces) shelled shrimp, the fresher the better, of course (this blog is not called Cooking the NYTimes and other retirement activities for nothing)
--Combination of olive oil and butter
--A digression. At the end of the growing season, I froze the rosemary, parsley, sage and basil left in the garden by making plops. This involved chopping the herbs, putting them into either small cupcake tins or icecube trays, covering them with olive oil, freezing them, then plopping the results into freezer bags. For this recipe, I used one plop with rosemary, one with parsley and then added probably about 2 T of butter.
--2 (or more) cloves fresh garlic, chopped
--1/2 c dry white wine (actually not fussy about the dryness but a sweet or bubbly wine definitely doesn't work)
--Juice of one lemon, fresh squeezed
--1 lb. cooked pasta. I used papparedelle but you choose what you like best.
--Grated or shaved parmesan cheese to taste, fresh of course is best
1. Cook the pasta and drain.
2. Melt the butter and oil. Add shrimp and saute for 2 minutes. Add while wine and cook for another 2 minutes. Add lemon juice, stir in, cook briefly. It's important not to overcook the shrimp, so adjust your cooking times as necessary.
3. Pour the shrimp over the pasta, add a generous helping of parm, mix together.
I think Beverly Goldberg would approve.
Her blog today really struck a cord with me, so I want to share it with you. It occurs to me you could also share any blogs that you find particularly good and together we'll spread the word.
My One Intention This Year
Cooking:
Dan and I enjoy the network television show The Goldbergs. In it, Beverly, the family matriarch, is an over the top, overbearing, stereotypical '80's mother. The character is played by Wendi McClendon-Covey who was brilliant in Bridesmaids and never fails to make me laugh aloud in this sitcom. Beverly is not above bribing, cajoling, guilting her three children into doing what she wants them to do. One of her ongoing bribes is that she will make Shrimp Parm. That showed up in a couple episodes and got me to thinking that would be a great dish. I hit the google for a couple recipes and configured this for a lovely dinner last Thursday evening with he who must not be named and his family, including my daughter in law's parents who were visiting. Unlike the Goldberg tribe, my grandchildren had no interest in Shrimp Parm so we ordered them pizza.
Shrimp Parm
-- 1 lb. (16-20 pieces) shelled shrimp, the fresher the better, of course (this blog is not called Cooking the NYTimes and other retirement activities for nothing)
--Combination of olive oil and butter
--A digression. At the end of the growing season, I froze the rosemary, parsley, sage and basil left in the garden by making plops. This involved chopping the herbs, putting them into either small cupcake tins or icecube trays, covering them with olive oil, freezing them, then plopping the results into freezer bags. For this recipe, I used one plop with rosemary, one with parsley and then added probably about 2 T of butter.
--2 (or more) cloves fresh garlic, chopped
--1/2 c dry white wine (actually not fussy about the dryness but a sweet or bubbly wine definitely doesn't work)
--Juice of one lemon, fresh squeezed
--1 lb. cooked pasta. I used papparedelle but you choose what you like best.
--Grated or shaved parmesan cheese to taste, fresh of course is best
1. Cook the pasta and drain.
2. Melt the butter and oil. Add shrimp and saute for 2 minutes. Add while wine and cook for another 2 minutes. Add lemon juice, stir in, cook briefly. It's important not to overcook the shrimp, so adjust your cooking times as necessary.
3. Pour the shrimp over the pasta, add a generous helping of parm, mix together.
I think Beverly Goldberg would approve.
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