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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Well, summer's coming to an end, at least in regards to schedules, meaning the homestead is getting back to normal ...

Well, mark that experience up to bad judgment, but what was I thinking getting a job in a country club? I should have known when they used the words "fine dining" and "bargain to our guests", that they where not serious about putting out the best food possible. I just didn't want to believe the generalizations about country club food. Live and learn.

Couple the failed job, and add into that the blistering heat, and odd schedule the household has been under, and you get very little cooking, and very little writing. Until today. I had a craving, a fairly odd one for me, to have fettucini alfredo and shrimp. Rarely do I cook anything other than angel hair, and almost never do I do cream sauces, especially in the middle of summer. Perhaps it was a way of nature telling me to fill up before the hurricane, but there was no turning back, off to the market for the fixings.
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So I've been having a taste for shrimp, which is something I rarely do. I wasn't really sure HOW I wanted it, I just knew I wanted some shrimp. So Tuesday, I figured it out. My muse had wanted for some time, some Panang Curry; what better way to satisfy two different wants with one dish. So off to the market I went, looking for a deal on shrimp, and some STUFF to go with it.
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