Oh, and Tora - I watched Julie & Julia today and was definitely inspired to do something similar, but not with Julia Child's cookbook. Maybe a nice, safe Rachael Ray book to start. :P
The scampi picture doesn't do it justice. I need to practice my food art. Those beans look like they slid through an oil slick.
Shrimp Scampi

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
2 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley (I didn't have parsley. Skipped it.)
Lemon wedges
Italian seasoned bread crumbs
In a skillet, sauté a few spoons of bread crumbs, parsley and garlic in olive oil and butter until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)
Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.
Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.
Lip smackin' good!


Failblog never ceases to crack me up. You should really make it a part of your weekly interwebs routine.
It was the only hotel on the Canadian side that had direct views of the Falls from your room.
The first day we were there-Friday, we went and saw the IMAX movie about the history of the Falls. It was cute and actually was a good idea to do before riding on the Maid of the Mist since they told the story over the loudspeaker on the boat, but nobody was hearing it since it was supercrazyloud with wind and water and people. We then had a delicious dinner at Tony Roma's since it was right across the street from the hotel. They used to have Tony Roma's in Rochester. Not sure if they still do. But man are those some good ribs!







We were a little afraid of having 'pyrotechnics' right near the rectory, but it all worked out. Thanks to everyone who made it. It was GREAT seeing you!
