So, how y'all doing? Been awhile. I've been busy, and had to remind myself that yes, I do have a blog where I should occasionally write something. About food. It will be a nice diversion from all of the crazy things going on in the world. Except there is one thing from which we can't escape, even when talking about food.
The price of everything. And the availability. Ok, technically that's two things, but you know what I mean. Anyone who has been to either a restaurant or a grocery store knows that pretty much everything on the shelf is costing way more than it used to. If you can find it. There are many things I just can't buy now, because I can't afford them. We don't eat meat, but even alternate protein items have gone up in price. And fish. Geez! I will always pay more to buy my fish and seafood at my local guy, and summer is when I look forward to softshell and hardshell crabs, but DAMN. Can't do it. Every once in a while, I'll treat myself to a nice piece of swordfish, or striper.
The point is, we have to find ways to make good food, while not breaking the bank. Which leads me to trusty shrimp. Always farmed, always available, always affordable. So versatile. I wait until my local supermarket has the 21-25 count shrimp on sale, then stock up.
Gardens are bursting forth with summer goodness. I pick cherry tomatoes off my plants daily. Corn is coming in locally. Zucchini. I love zuke. And I have to keep up with the basil plants by making pesto every couple of weeks. It's the best time of the year (and I'll fight anyone who says otherwise. Bring it.)
Pasta. Ubiquitous pasta. Always a pantry full of pasta; all shapes and sizes. But always imported and die cut. So worth it.
Ok, let's get at it now. We have orecchiette, shrimp, zucchini, scallions, tomatoes, garlic, corn, olive oil, pesto and freshly grated Parmesan. Cook the pasta al dente, and keep some of the pasta water. Heat the oil in a pan over medium heat, add the sliced white part of the scallions, corn kernels, the cut zuke and garlic. Cook, shaking the pan a bit, until it just starts to brown. Add the tomatoes and shrimp. Cook until the shrimp starts to brown, then add some pasta water and pesto. Add the cooked pasta. Season to taste with salt and pepper. Stir in the green part of the scallions, plate, and garnish with plenty of yummy cheese.
We are heading on vacation next week, but I promise when I get back I'll start blogging again. I always forget how much I enjoy talking about food and sharing with you.
Be well. Eat well.
