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Someone downstairs is currently engaged in a little construction project... at 1:00am. Unrelated: found finder in Boston this weekend; making progress on my studio project; trays; Lorina; journey vanilla soda packed.
Dinner tonight, an honorary culinary invention:
1 1/2 clove garlic, chopped finely
8-10 walnut halves (love the diamond)
14 jumbo shrimp
1T butter
1T parsley, chopped
4 asparagus stalks
1/2 lemon
fettucini
1T white truffle oil
combine the garlic and walnuts and spread the mixture onto a plate so you have an even coating. Press cleaned shrimp into the mixture so that it adheres. Salt & pepper lightly. Melt the butter on med. heat and add the shrimp when it has melted. This is a good time to dump in any walnut/garlic mixture that did not stick to the shrimp.
Squeeze the lemon lightly into a pot of water, drop it in, and bring it to a boil. Blanch the asparagus.
Cook enough fettucini for two.
Cut asparagus into inch segments. Mix the fettucini, asparagus, shrimp, dippings from shrimp pan, parsley, and truffle oil. Serve.
The RISD architecture building's men's bathroom has some entertaining, if highly in-joke based, graffiti:
--Posted 03/22/02 02:06AM