In the studio, I’ve been extremely fortunate to have a run on my lobster paper towel holders.
Not sure why it has been a lobster week, but I’m happy about it. I’ve been quite busy making new pieces and I also completed a custom order for a fish napkin holder.
In the kitchen I made shrimp fra diavolo
my favorite way to cook shrimp these days:
Olive oil, salt, pepper, garlic, cayenne pepper and a couple of bay leaves. Toss peeled and deveined shrimp with oil mixture. Place on cookie sheet and bake in preheated 400 degree oven for 3-4 minutes – or till tone. Heaven!
Fresh tomatoes from the garden of our friends went into my fra diavolo, – thank you friends. Sorry, I didn’t use a recipe. The sauce is a basic tomato sauce seasoned up with fresh herbs and heat – I used Cayenne and red pepper flakes, I also added a splash of Sangiovese wine. I had tri-colored angel hair pasta and tossed that with the sauce and the shrimp.
I made a Caprese Salad for an appetizer. Fresh mozzarella and tomato, basil and prosciutto, drizzled with olive oil, cracked black pepper and sea salt.
All this was washed down with a delightful Chianti my brother-in-law furnished. Ahh bliss.
And finally, Mr. Wishes and I are holding our breath and hoping our beloved South West Florida home comes through the next day, unscathed.
Hope y’all had a good week-end.
Until next time,