Now we're back and it seems there's talk about the Rapture taking place tomorrow, May 21st at 6 pm. Of course it's already 6 pm on May 21st in some parts of the world so, like the Y2K thing, this just might be a false alarm. What I'm mostly wondering is why so much fuss about the end times and little sense of urgency about what we are doing with our lives right now? I mean, now is what we've got. So here's a simple question that might help. What is it that you are most passionate about that is BIGGER than your own life? What are you doing about it?
Sara is passionate about her work as Executive Director of the Imperial Valley Food Bank. Rightly so. About 30% of our county suffers from "food anxiety," a term meaning people who aren't sure they will eat today. Meeting the needs of all those people is daunting, but it is Sara's passion, and ability to organize for effectiveness that has created a "small but mighty" (her words) food bank staff committed to getting the work done. And the gifts and donations we make lead to a great feeling knowing we are making a difference in the lives of people in need.
Today she is coming home from Jackson Mississippi. She was there for a training sponsored by Feeding America. I've missed her!
Now, one thing I'm able to do whenever Sara travels is eat some food that she is allergic to. Shellfish in particular,which is something I really enjoy. So...last night I picked up some shrimp, couple of tomatoes, peas and linguine and made a simple but flavorful dish for dinner. Here's how I made it:
Heat water for the linguine. Dice the tomatoes, unshell the shrimp, chop a clove or two of garlic and heat a skillet with a little olive oil. When hot cook the garlic until fragrant and toss in the tomatoes. Cook for a minute and add about a cup of white wine. When bubbling add the peas and bring back to bubbling. Add a little salt and pepper. Add in the shrimp and cook until pink. Remove from heat. Drain the pasta (it should have been cooking during this time, did I mention that?) and add the shrimp and sauce. Plate. Parmesan cheese if you will. This goes great with Chardonnay if you enjoy a glass of wine with dinner.
