moth and shrimp and stella

The Summer So Far: In 3 Parts

PART 1: MOTH

There was a giant moth on our back stairs. 

I haven't quite figured out what sort he was, but he was very impressive.  

I think he must have just completed his metamorphosis miracle, because there was some sort of blue goo around his feet. I was sad to see him go, but happy that he made it out into the world safely.

PART 2: SHRIMP

I'm not really a cook. I can cook and I like it, but I have to follow recipes and I always overcook the pork and burn the chicken breasts. Maybe it's living with the French Knight, but I have become more and more inspired to jump out of the frying pan and into the fire... as it were.

I've had an idea for a summer meal running around my head for the past week that involved shrimp, pasta and black pepper. Last night it finally came to life! I did it! I pulled an idea out of my head, added garlic and heat to it and invented a recipe! I am a cook! Sweet P was talking to his mom on the phone last night while I was cooking and after I screamed, "I don't know what I'm doing!" she yelled through the phone, "That's what cooking is!"

My only mistake was not making enough for seconds. Well, and I overcooked the shrimp a little... but I'd never cooked them before, so I think my error can be excused.

SUMMER SHRIMP PASTA - serves 2

1/4 box linguini
2 Tablespoons butter
10 shrimp peeled, cleaned and de-tailed
2 large cloves of garlic minced
1/2 cup grape tomatoes quartered with seeds and juice removed
1/4 cup white wine or vermouth
1/2 cup finely grated parmesan cheese
As much black pepper as you can stand
Salt to taste

Cook linguini according to box. Meanwhile, melt butter over medium high heat. Add shrimp, garlic and pepper stirring and turning shrimp. When shrimp start to pink up add tomatoes and vermouth. Let vermouth cook off a bit and get sticky in the pan. Add a bit of water from the cooking pasta, 1/2 cup or so. Drain pasta and add shrimp mixture to pot. Add parmesan, more pepper and salt to taste, toss pasta and serve with a leafy salad!

(sorry this photo is a little ugly... I garnished with fresh ground pepper and extra cheese and it was much prettier.)

PART 3: STELLA

Oh, Stella, Stella, Stella for Star... This is my first foray into real understudying. I've understudied roles in shows that I've been in before, but never this large a role and never when I haven't been at all involved in the process. It's really bizarre. Just memorize by rote, watch hours of tech rehearsals to learn the blocking, try to glean the choices being made, maybe stand backstage during a preview to learn that track, attend opening, then get up and do the show with the stage manager and fellow understudies. Wild. Just wild. 

I watched a run-through in the rehearsal room the other night just to give myself some sense of continuity before it all gets torn apart by tech. What a masterpiece of a play. I've been doing so much new work that I forgot why our classics have earned their status. What stunning characters Williams created and what a way to watch them reveal their story. 

Even if it's a bizarre way to be involved in a show, I feel so blessed be involved.