I’ve heard it said that dogs come into our lives for a reason, leaving something we must learn……….and we are fed by those who help us most to grow — if we let them—and we help them in return. Now, I don’t know if I believe that’s true, but I know I’m who I am today because I met you….
(“For Good” from “Wicked” paraphrase with changes)

Rocky’s got a great new home:

Our sweet Rocketman, fostering with us for just a month, found a new calling guarding sheep on a ranch just south of Pueblo. If you’re missing seeing his pics on my blog in the future, imagine how Dave, Gabby and I feel. We’re a tad lost, a tish happy and breathing well to know he’s in the right place. A rancher who had been looking for a Pyr for quite a while was happy, indeed, to find our “little” pup (over 100 pounds) to add to the ranch entourage and to fend off coyote, bobcat and, hopefully not bear. Truly, “The Rock” was simply too big for our house and needed a bit more room to roam. He now has boocoo acres to call his own and a perimeter I wouldn’t like to walk. All’s well that ends well. If I do get further pics, I’ll share them with you. New owner has invited us to come visit the ranch, so hopefully there’ll be a few more. Meantime, Gabby needs a friend—badly.

Of course, I’m still cooking and blogging, but I had to really suck it up and sigh more than a few times to get the blog up today… But, friends, you are in for a treat. I have been dreaming of a shrimp pasta for a long time and just hadn’t made it for some reason. The vision held heat and I don’t do a lot of heat (I’ve been known to put the hot sauce on the table for everyone else) because I’m interested in flavor, not being burned to death. This, however, just appealed to me and I had to try it out to see how it might work. And, oh, how it worked. And, oh, how it worked so very quickly. If you’re going to cook anyway and you know how to make spaghetti, MAKE THIS INSTEAD! Get out of your box; move your cheese. Forget the hamburger. Go buy a little shrimp. Splurge. Be healthy.

SPICY SHRIMP PASTA
serves 2

Fresh basil leaves
Salt and pepper

1 tablespoon olive oil
Large shallot
1 medium onion, chopped
1 cup red or yellow (sweet) pepper
2 stalks celery, chopped
½ teaspoon herbes de Provence
¼ teaspoon crushed red pepper
4-5 cloves fresh garlic, minced
1 32 oz can chopped tomatoes (I like Cento)
½ cup white wine
½ lemon, juiced (about 2 tablespoons)
Kosher salt and freshly-ground pepper
½ # uncooked fresh, peeled and deveined shrimp

½ # whole wheat linguine (use corn or other gluten-free pasta for GF meal)

freshly grated parmesan cheese
fresh basil julienne, optional

Bring 5-6 qt. water to boil in an 8-10 qt. kettle. Salt and pepper water and add fresh basil leaves if you have them.

Saute shallot, onion, peppers and celery in oil with herbes de Provence and red pepper for about 10 minutes until softened well.

Add garlic and cook, stirring 1-2 minutes. Add tomatoes, wine and the lemon juice. Salt and pepper to taste. Throw the lemon into the pan. Cook 2 minutes or so and add shrimp.

Cover and cook until shrimp are pinking and opaque—about 3 minutes, though check at 2. Serve over linguine and pass the cheese and basil, if using, at the table. Please roll your eyes heavenward, wrinkle your nose and lift the corners of your mouth; you are well-fed!

If your shrimp are frozen, just throw them in the sauce and let them unthaw.

Making the meal bigger: baguette and salad

Wine: A nice Chianti Classico, puhleeze..  (Pairing the prep, not the protein.)

Dessert: Sorbetto, por favore

Seen this week: “You Can’t Take it With You” (Jimmy Stewart, Jean Arthur and Lionel Barrymore– 1938?)
Reading: Still finishing the Dorothy Sayers and Barbara Brown Taylor’s THE PREACHING LIFE. (slow reader lately?)

Upcoming: Brownie pie a la Marypat and Lamb Stew. Don’t hold your breath, loved ones, but remember to

Sing a new song,
Alyce

–In memoriam: GOURMET magazine… a dreaming, far-reaching food
enterprise for many years. Pick up the last issue: November, 2009

The Rocket…………………………