A Cinco de Mayo Taco Night

The Cinco de Mayo gods were lighting the way when my dear in-laws, Robert and Barb, came to visit.  I roasted a pork shoulder to make carnitas, and bought fixings for tacos.

Then, there was the more serious topic of how to set the table.  I don't own, unfortunately, a lot of Talavera ceramic . . .

 . . . except for a couple of candlesticks that we picked up in Cabo San Lucas ten years ago, so they became the inspiration for the table.

I relied, once again, on my Dollar Tree blue water goblets to rescue me by picking up the blue . . .

And on the Sferra sunflower-colored napkins with that gorgeous, brilliant yellow.

And the crowning glory, the multi-colored rose bouquet that looks like something Frida Kahlo might wear in her hair.

I used my trusted Wedgwood Nantucket Basket dishes, to keep it all casual.  I set out a salad dish that I thought might serve as a nice place to set tortillas, but it turned out that we only used the dinner plate.

Here I am with my brother-in-law, Robert . . .

And sister-in-law, Barb . . . I love these people!  Happy Cinco de Mayo!

Cooking Inspired by Vivaldi

For the Instrumental Solo Festival during my high school years, I chose to play the 1st Movement of Vivaldi's Concerto in A Minor, where, much to my astonishment, I received a “Superior” rating.  Since then, Vivaldi has held a special place in my heart.  So, when I saw the Four Seasons Pasta recipes in the Silver Palate Good Times Cookbook, a book that was published in the 80s, I knew that, sooner or later, I'd have to try making them all.  But, as so frequently happens, life gets in the way, and I never got around to it.  Until now.  This is it.  This is the year!

Here's La Primavera . . .

Here's the recipe:

2 quarts water

1 lemon, cut in half

1 lb. medium-size shrimp, shelled and deveined

1 pound bay scallops (I used sea scallops)

8 oz. Nova Scotia smoked salmon, thinly sliced and shredded into 2-inch pieces

2 cups mild olive oil

¼ cup fresh lemon juice

1 cup diced ripe tomatoes

½ cup chopped fresh dill

2 tablespoons finely chopped shallots

1 teaspoon freshly ground pepper

Salt, to taste

1 pound linguine

1.  Heat the water and lemon halves in a large saucepan over medium heat to boiling.  Reduce the heat and add the shrimp.  Simmer for 1 minute.  Remove the shrimp with a slotted spoon and cool under running water.  Pat dry and place in a large bowl.

2.  Cook the scallops in the simmering water for 1 minute.  Drain and cool under cold running water.  Pat dry and add to the shrimp.

3.  Combine the oil, lemon juice, tomatoes, dill, shallots, and pepper in a separate bowl.  Pour over the seafood and toss gently to combine.  Let stand covered at room temperature for 1 hour, or in the refrigerator up to 12 hours (warm to room temperature before serving).

4.  Cook the linguine in boiling salted water until tender but still firm.  Drain and toss immediately with the seafood sauce,

6 portions

The salmon, lemon and dill made for a not-so-Italian flavor profile, but it was delicious just the same.  I wish I had taken the time to find the bay scallops, they would've provided a more delicate, seasonal touch.  Then again, would Vivaldi have been able to find those tiny scallops while working in Venice?  I've also discovered that my husband doesn't care for linguine, he prefers a thinner pasta, so the next three recipes will be prepared using good ol' spaghetti instead.