I am kinda?

Hi kinda. I'm Tom.

Want anything from Mall of America?

Such as?

Hey, Tom!!! Happy weekend!!

((( nvrsaynvr ))) Thanks. I hope your weekend goes swimmingly as well.

Thanks! Hope yours is the best!

Hey Tom!

nvrsaynvr As long as there are friends around here it should be okay.

poison How's it goin'?

Doing good!And you? Got a recipe for the shrimp and pine nuts?

I got two.

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled and deveined
1 poundfresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts (see Note
Lemon wedges, for garnish

Directions:
1. In a large glass or ceramic bowl, mix the olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.
2. Rinse the shrimp and pat them dry. Add them to the bowl and stir them gently with the marinade to coat. Cover and refrigerate for about 1 hour, stirring occasionally.
3. Preheat the broiler.
4. About 10 minutes before serving, bring a saucepan of boiling salted water to a boil and cook the asparagus for about 5 minutes until crisptender. Drain and set aside.
5. Remove the shrimp from the marinade, arrange on an aluminum foil-lined broiler tray and broil for about 6 minutes, turning the shrimp once during cooking, until pink. Set aside.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes or until al dente. Drain and return to the pot. Add the lemon juice and 3 tablespoons of cheese and toss well. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper. Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges.

Note: To toast the pine nuts, spread them in a shallow pan and toast in a 350°F. oven or toaster oven for 3 to 5 minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and cool. You may do this just before using, but because the broiler is being used to cook the shrimp, it may be more convenient to toast the pine nuts ahead of time.



Shrimp And Artichoke Pasta Salad With Pine Nuts
Ingredients
9 oz Artichoke hearts, quartered

2/3 lb Shrimp, cooked, peeled

1/4 cup Red wine vinegar

2 tbsp Dijon mustard

2 tbsp Fresh chives, chopped

1 Whole egg yolk

1 tbsp Shallots, minced

1/2 cup Canola oil

Pepper, to taste

1/2 lb Pasta shells, cooked

1/4 cup Pine nuts



Preparation
Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree.. Gradually add oil in a thin stream while machine is running. Season to taste with pepper.
Add cooked pasta to shrimp and artichokes. Pour dressing mixture over pasta, shrimp and artichokes and mix gently but thoroughly. Cover and refrigerate at least 3 hours. (Can be made up to one day ahead to this point).

Stir in sunflower seeds just before serving.

Bon apetit.

Thanks Tom!I even have most of the ingredients! I'll have to try it!

You're most welcome. I'm off to bed now as it seems pretty slow around here tonight.

Catch ya's all later.

Seems like there's no one around here this weekend.

As it's now Monday here in Germany and no ones around, so it seems, the shutters are down on the weekend roll call for another week.

Hey Tom how are ya

just another manic monday!

Yoo hoo! Anyone home?

((( Twitch )))

((( Jodi )))Monday Don't go wishing your life away.

((( Suzin ))) I'm always home.

((((((((((((Tom))))))))))))

Morning/afternoon/evening