Last night, Wednesday, before going to bed early, I finished proof reading the third book in Glenda Larke’s Isles of Glory trilogy. I had read the books some years ago, knew I had enjoyed them very much, but had forgotten so much. Glenda herself said she had forgotten a lot of what she had written. They are being released as ebooks, The Aware, Gilfeather and The Tainted. If you want a really good read, I cannot recommend them highly enough. I feel that way about all Glenda’s books mind you. Glenda has a blog here as well. The cover on the left is one of the originals although the new books have the second one. On her blog there is a blurb about the Trilogy. I forgot to say they are being issued as ebooks too.
We bowled Thursday afternoon again, Matt and one of our friends were bowling really well whereas I and the other bowler were making a right mess of our games. I was at least getting my 100 and one game I got up to 170, but against Matt and Joy that was nothing. They were running neck and neck so Joy said they were necking!
I haven’t had a chance to catch up with all the blogs this week and there will be lots more tomorrow. However, I should be able to start catching up today. Apologies for being so behind.
This recipe comes from Kevin Lynch’s Closet Cooking. I thought I would share it with you. He really comes up with a lot of good dishes from his closet sized kitchen. Ours is not much bigger than a closet either I might add. I see he suggests a splash of ouzo. I wonder how many people stock ouzo, I used to love the drink, but certainly don’t stock it.
Shrimp Linguine in a Tomato and Feta Sauce (aka Shrimp Saganaki Linguine)Servings: 4
A quick and easy shrimp pasta in a tasty tomato and feta sauce.
- 8 ounces linguine
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- red chili pepper flakes to taste
- 1/4 cup white wine or chicken broth
- 4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes
- 1 teaspoon oregano
- 1 pound shrimp, peeled and deviened
- 1/2 cup feta, crumbled
- 1 tablespoon dill, chopped
- 1/4 cup parsley, chopped
- salt and pepper to taste
- Bring water to a boil in a large pot and cook the pasta as directed on package.
- Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.
- Add the wine and simmer for a few minutes.
- Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes
- Add the shrimp and and simmer until cooked, about 2-4 minutes.
- Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.
Option: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.
Tip: Serve with crusty bread to sop up any and all leftover sauce.
Have a great day