This curveball is one that has, admittedly, been a long time coming. I have no excuse as to unexpectedness. But, being human, I have delayed the real grappling with this item. Now it is nigh and delays are no longer an option.
Being a Seattleite, if one is inclined to stereotypes, I am slow to embrace new social contacts. I find large social gatherings painful. I am loathe to engage in activities with relative strangers. So I tend as well to keep my friends near, where I can reach them.
Katie is without a doubt one of my oldest and dearest friends. She has been nothing less than true blue and always there for me. We go back over 20 years, to when we used to live across the street from each other.
In the spirit of great tolerance and indulgence, she graciously accepted my ribbon-tied zucchinis on her porch, which sealed our fate, I think. Our daughters are 10 months apart and are each other's oldest friends as well. We have had many laughs and tears. She has been my social link to many other folks I otherwise would never have had the social stamina to meet.
We share countless interests: gardening, books, music, love of the outdoors. Doubtless one of the greatest shared interests is food. No one shares the zest, nay, lust for food the way she does. We have had countless conversations that started with, "I made a great dinner last night....." after which she or I would proceed to regale the other with what it involved.
This goes beyond what we cook. No one else is as interested in sharing dishes in a restaurant and ordering a variety to really get a feel for a menu. We share sandwiches, salads, entrees. While others are hoarding their dishes to themselves, we always want to split our items.
While she is best known for her amazing cakes and pastries, thanks to her pastry chef years, what I marvel at the most is the simple but truly amazing foods that she makes, and the recipes that are hers alone. Among these are her Veggie Soup, Mango Salsa, her Artichoke Dipping Sauce, her Thai Fish Sauce. That is a mere sample. We created a Christmas Seafood Stew a few years ago that is transcendent.
Geez, this sounds like she died. She hasn't, but she is moving away. Away as in Bend, Oregon, which is a good 6 hour drive away. So, while I have known that this was coming for a long time now, it is really happening in a week or so, and I'm NOT HAPPY ABOUT THIS. Neither is she, but it is what it is.
That hasn't stopped us from making terrific food. I was at her place a couple days ago and had the most amazing shrimp. You use the Trader Joe's large shrimp, butterfly them, marinate them in one of her super simple marinades, skewer them and toss them on the grill. We had them surf and turf style on Sunday with salad and potatoes.
I loved them so much I made them again tonight, and threw them on a salad. It's one of those 'signature' recipes that can go in many directions. Just change up the herbs and you have a new dish.
And as for Katie, I am going to miss her like my right arm. The summer seems like it will be dull and quiet without her here.
I try to look on the bright side though: I have a place to visit! And it's a short flight! They have cell phone and internet service there! And if we are lucky, Bend won't be a culinary wasteland, and we will have many more entrees to split. Katie, we might be living in different states soon, but I intend to keep you near anyway. Maybe I will send you a zucchini or three. You won't have your own garden so you will need them....
KT's Grilled Shrimp in a Lemon Vinaigrette
Serves 2-4
16 oz colossal shrimp (We use the Wild Blue Shrimp from TJ's)
(defrosted, butterflied)
2T lemon juice
1 clove garlic minced
4T Olive oil
Salt and pepper to taste
2-4T chopped herbs: I used basil, but use whatever is fresh
1/4 t paprika (optional)
Toss all ingredients together, let marinate 30-60 min. Skewer and grill, turn once after 2 min, depending on how hot your grill is.
This dish has many uses. On pasta, a salad, as part of a meal with a salad or steamed veggies, an on and on the list is endless.
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