I had forgotten to write about our superintendent having a stroke, I am pleased to say he is doing pretty well according to his wife. But a day or two after he went into the hospital, the assistant ended up in hospital as well. Poor woman was dealing with the building on her own. The super is carrying rather a lot of weight so I am not terribly surprised he had a stroke, it is apparently not his first. I am not sure if it was a stroke or a mini stroke (TIA) but he lost the use of his legs for a while although he is now able to walk again. I feel so sorry for his wife, she must have been going out of her mind when it happened and afterwards running this big building. Matt had lots of TIAs a few years ago so I know what it’s like.
Last night I had a sentimental evening, I watched Guys and Dolls which was popular when I was 18 or so. I particularly love the song Your Eyes are the Eyes of A Woman in Love; a band to whom a bunch of us used to dance would play that for me and my current boyfriend every time they saw us. We used to belong to a club which held dances at the weekends. The movie starred Marlon Brando, Jean Simmons and Frank Sinatra with Vivian Blaine. The idea was taken from the books of Damon Runyan all of which I read at the time. I loved them. One never hears of them these days. There was a second movie (or maybe it was the first) made from his books all about Apple Annie. Frank Sinatra was in that one too. I have forgotten the name at the moment. Marlon Brando was particularly gorgeous in those days.
Kevin Lynch of Closet Kitchen has come up with a good recipe. Saltimbocca is a traditional Italian recipe made with veal originally which is wrapped in prosciutto and flavoured with sage leaves, we have also made it with chicken. This recipe is made with shrimp and sounds pretty good.
Shrimp SaltimboccaServings: 8
Shrimp wrapped in prosciutto with sage leaves served with a tasty browned buttery, lemony sage dipping sauce.
- 1 pound shrimp, shelled and deveined
- * small sage leaves
- 3.5 ounces prosciutto, cut into 4-6 X 1 inch pieces
- 1 tablespoon oil
- 1 tablespoon butter
- 6 sage leaves
- 1 clove garlic, chopped
- 3/4 cup dry white wine or chicken stock
- 2 tablespoon lemon juice (~1/2 lemon)
- 1 tablespoon butter
- salt and pepper to taste
- Wrap the shrimp up in the prosciutto along with one small sage leaf optionally skewering them either on sticks or with toothpicks to hold the prosciutto on.
- Heat the oil in a pan over medium heat, add the shrimp and cook, about 2-3 minutes per side and set aside.
- Melt the butter in the pan, add the sage leaves and cook until the just start to change a darker color, and set aside on paper towels.
- Add the garlic and sauté until fragrant, about a minute.
- Add the wine to the pan, deglaze, simmer until it has reduced by half, about 3-5 minutes, add the lemon juice and butter and remove from heat stirring in the butter as it melts.
- Season the sauce with salt and pepper to taste, crumble the fried sage leaves and mix them in.
- Serve the shrimp along with the dipping sauce and enjoy!