Walking through the darkness of new

I am so tired of my hair. I had to hide the kitchen shears. Yes I could go to the hairdresser to sit in a chair with a tablecloth wrapped around me for extra glamour, in front of a mirror the size of a public aquarium, to talk about–my hair, but I don’t want to do that. I hate looking at myself and I hate change. Which brings me to shrimp. I have one way of doing shrimp, much better than my way of doing my hair, but still, I’m tired of it. There is more to life than shrimp in a classic French marinade and I want to know about it, even if it means peeling my fingers off the mustard jar one by one to get there.
If you are going to force yourself into a panic attack, you might as well make whatever you have to do on the side, easy. Shrimp on a skewer. Throw all the shrimp in a bowl, drizzle well with the best olive oil you can get your hands on, and for 2 pounds of shrimp, 3 whole cloves of garlic cut in half, 4 sprigs of parsley, and just over a half cup of your own pulverized bread crumbs. Let this sit for half an hour. Lay the shrimp out on a piece of wax paper. Season on one side with kosher salt. Shove them onto a skewer so that they are up-close-and-personal-touching each other. Grill for 2 minutes on one side and 1 minute on the other. You can give them a little sprinkle of finely minced fresh parsely and a squeeze of lemon–or not. They are delicious.
I am going to serve them with pasta dressed with a sauce of zucchini trifolatti–an egg yolk stirred in right at the end of tossing the pasta, and ripped shreds of fresh basil.
Then, if I’m still living, I’ll take a deep breath and see how I feel.

One thought on “Walking through the darkness of new

  1. Oh, your shrimp sounds heavenly. I wish I had a grill, or even a gas stove, but I do not in this horrid rented English flat. My shrimp solution is my current blog post. Tell me if sounds good. I’m thinking next time, fine Chinese noodles instead of rice, but the rice was pretty darn good.

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