It's been a while since I've cooked at home, and the last few weeks have been one of those periods ...

As the first cool evenings in over four months descended upon the subtropics I call home, and the weariness of ...

I'm quite intrigued by this piece of equipment, but not so much to spend the $238 on it. Basically it ...

Standard tomato sauces barely pass musterI've embarrassingly neglected this site for some time now, in regards to posting, and I'm...

Well, as the week winds down, I wanted to enjoy a nice dinner with my muse, so after a failed trip fishing in the morning, I head to the market. Some nice looking bay scallops and small white shrimp seemed just the ticket. I had some fennel bulb left over from the Moroccan shrimp, so I decided to grab a couple of lemons and make a broth. A can of artichoke hearts, and some perfect pencil sized asparagus rounded out the dish.

As normal, angel hair pasta is the de facto pasta around my home, and, as normal, I like to get the water going right away, as I will use the same water to blanch the asparagus as well as cook the pasta. This asparagus is so tender and thin, it could actually skip the blanching, but since I want to make things quick, I'll give a quick trip to the boiling water anyway.
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