47 years, Dinner, ALZ course,

Funny actually, we were nearly divorced the day we got married. We had one heck of a quarrel at the end of the day. However, we resolved it. I can't believe we lasted 47 years. Mind you, I threatened to divorce Matt once I realised he never gained weight no matter what he ate. He is still the same, appetite like a horse and can stuff himself on anything, sweet, carbs, you name it, and it doesn't make any difference. I figured that was cruelty. I had been married to my first husband for 10 years and used to joke that I changed husbands every 10 years then said I had decided to keep Matt another 10 years and so on.

I still have not made up my mind about where to have dinner. Another thing against the Charcoal, we feel we have to dress up a bit to go there whereas both the Mandarin and Red Lobster we can be more casual. Decisions, decisions.

I have my second session at the ALZ Society today and we will be discussing resources. That is certainly a subject which interests me. My cleaner will be here all morning til about 11 and ladydog is bringing Subway lunch for us. I have some fizz in the fridge, maybe we will have a sub sandwich and a drink. Not Matt, he doesn't like fizz.

I love shrimp and I enjoy leeks, but have never tried the two together. Looks good doesn't it?

Shrimp and Leek Spaghetti

This Quick Shrimp and Leek Spaghetti Has 1/3 of Your Daily Fiber

8 oz uncooked whole-grain spaghetti
1 lb peeled, deveined raw medium shrimp
1/2 tsp black pepper
3/4 tsp kosher salt, divided
1 1/2 Tbs olive oil, divided
2 cups chopped leek (from 1 large leek)
1 Tbs chopped garlic (from 3 garlic cloves)
2 cups frozen baby sweet peas (about 9 oz.), thawed
1/4 cup heavy cream
2 tsp lemon zest
2 Tbs fresh lemon juice
2 Tbs chopped fresh dill

1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup cooking liquid. Cover pasta to keep warm.

2. While pasta cooks, pat shrimp dry with paper towels; season with pepper and 1/4 teaspoon salt. Heat half of the olive oil in a large nonstick skillet over high. Add shrimp; cook, stirring often, until cooked through, 3 to 4 minutes. Transfer to a plate; cover to keep warm. (Do not wipe skillet clean.)

3. Reduce heat to medium-high. Add leek, garlic, remaining oil, and remaining 1/2 teaspoon salt. Cook, stirring often, until leek is slightly tender, 2 to 3 minutes. Add peas, cream, lemon zest, lemon juice, and reserved 1/2 cup cooking liquid. Reduce heat to medium; simmer until sauce thickens slightly, 2 to 3 minutes. Add shrimp to skillet; toss to coat.

4. Divide pasta among 4 bowls; top evenly with shrimp and sauce. Sprinkle with dill, and serve immediately.

Servings: 4

Source: Cooking Light

Have a great day