I've been spammed. Within seconds of posting the last entry, I got a comment from someone named Jennifer with little hearts surrounding her name. I published the comment without thinking about it, but then I decided to link to the commenter. When I did, a page came up with objectionable content, i.e., porn. I quickly called my friend Theresa to help me find out how to get rid of the comment. She figured it out, so now I'm clean again. According to what I've heard on newscasts, the porn industry has really taken to the Internet. I wish they'd just STAY THE HELL OFF MY WEB PAGE!
Let's talk about food.
I love shrimp. I like the taste and texture of it. I don't want it blackened, or barbecued, or spiced up with tons of ginger. Shrimp doesn't need heavy spices. I like it boiled with beer and served with cocktail sauce; grilled; lightly battered and fried, the way Richard does it; or sauteed with butter and herbs. Yummy! I got a recipe from Southern Living magazine for Shrimp and Tortellini, which Richard and I love. Basically you cook some three-cheese tortellini, drain it, and splash a little olive oil over it to keep it moist. Then saute some basil and shallots in butter, add the completely peeled shrimp and saute that until the shrimp is done. Mix the shrimp, shallots, basil, and butter with the tortellini; serve it up in pasta bowls, and grate some fresh Parmagiano Reggiano over it. (I'm not Italian; I can put cheese on seafood.) Add a salad, or some steamed broccoli, and a little bread and you've got a meal.
Probably the most delicious thing I ever put in my mouth was a raw oyster. The flavor is only a dim memory now, because I have never eaten another one. I used to work at a marine science library, remember? After I had this delicious oyster, I made the mistake of looking at a picture of an oyster in cross-section, which clearly showed the guts. After that, I limited myself to steamed oysters, washed down with lots of lager (and I don't even like beer). We used to have a lot of wonderful oyster roasts during the colder months (those with an R) at the marine lab. During May, June, July, and August, oysters are spawning and are a bit on the scrawny side; not good eatin'. The cooks for these events would build a fire in a spot with several boulders surrounding it, place a large piece of half-inch-thick sheet metal over that, dump a bunch of fresh oysters on the metal, and cover them with wet burlap bags. They'd keep the burlap wet while the oysters steamed, then transfer the cooked oysters to long wooden tables supplied with oyster knives, cocktail sauce, and paper towels. Everybody had a good time at the roasts. Once they held an oyster roast as a baby shower for one of the graphic artists who worked at the lab.
For Christmas Day, Richard and I usually have dinner with his family, but we prepare a Christmas Eve dinner for just the two of us. The best one we ever had included crab cakes and New England style clam chowder. We like to try something new, and even though I'd been making the same clam chowder recipe for several years, we had never tried making crab cakes. I think we used Paula Deen's recipe for those. So I made the chowder and Richard tackled the crab cakes. Wow! did they ever turn out good. The recipe included a sauce, which was delicious as well. We used our Christmas dinnerware and lit some candles and had a very pleasant meal.
Well, I'm starving. How about you?