Can’t Keep a Good Man Down

I’ve seen sailboats with bigger galleys than this. About 2 square feet of counter space. A 4-burner stove with two burners that actually work. A garbage disposal that shakes so much I’m afraid it’s going to tear itself out of the sink.

Only four and a half more weeks. 31 and a wake-up.

Meanwhile, I must cook. I look through my recipes to see what I can make with two burners, a pot and a spoon. I rummage through the contents of my pantry – now residing in cardbard boxes in the living room. I find some tomato-basil handmade pasta from DeCio Pasta. This stuff goes from raw to al dente in four minutes – perfect for a stove so wimpy that it can barely boil water.

I discover that long ago I bookmarked a recipe that Ellen published: Shrimp and Pasta with Red Peppers and Peas. Her recipe calls for boiling the pasta in one pot and the shrimp-veggie mixture in another. The thought of coaxing TWO pots of water to a boil is more than I can stand. I saute the peppers, snow peas, and shrimp.

It tasted pretty good. I don’t have a picture because I can’t find the camera. Next time though, I’m not going to just mix everything together. I think the presentation wil be better if I put some pasta on the plate, top it with the shrimp-pepper-peas mixture, then top it all with some sauce. And then take a picture. har har.