{"id":4079,"date":"2020-08-15T18:51:23","date_gmt":"2020-08-15T18:51:23","guid":{"rendered":"http:\/\/marigoldonline.net\/?p=4079"},"modified":"2020-08-15T18:51:23","modified_gmt":"2020-08-15T18:51:23","slug":"how-i-spent-my-summer-vacation","status":"publish","type":"post","link":"https:\/\/marigoldonline.net\/?p=4079","title":{"rendered":"How I Spent My Summer Vacation"},"content":{"rendered":"

In this, the grimmest summer I can recall, a kind friend invited me to visit her at the beach. Her particular Hamp is relatively close so we whizzed out in her little red car. It had been so long since I\u2019d been in a car it felt like Cinderella\u2019s coach.\"\"<\/p>\n

Out there masks were in evidence but not when seated at a restaurant or otherwise outdoors. We made several beach visits including one the morning Isaias was approaching when we sat until the winds\u00a0\u00a0\u00a0\u00a0 \"\"got so strong we decieded to decamp. That night although we had a restaurant reservation we were out of luck as there was no power, closing all eateries (and lots else) down. Omelets a la home to the rescue!<\/p>\n

The next day the waves were enormous so there was no beach swimming but great beach walking. Next to a natural jetty of rocks submerged at high tide were masses of bubbles or seafom, dissolved salts, proteins, fats, dead algae, detergents and bits of organic and artificial matter. The National Ocean Service says these bubbles are\u00a0 not harmful and can signal a productive ocean ecosystem. Hmm. Not sure whom or what to believe anymore.<\/p>\n

I\u2019m a sucker for rose hips, not for tea, jelly or any medicinal uses, too woo-woo for me, but because I love the color and brightness. Apparently they come in a dark shade but my preference is the vivid orange. If I can get out of a spell of corona inertia I might try painting them in watercolor.\"\"<\/p>\n

Once back home feeding myself I made this shrimp recipe which is far easier than it appears.<\/p>\n

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Summer Shrimp Scampi with Tomatoes and Corn- New York Times
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(Serves two generously, maybe even three depending on how big your shrimp are)<\/p>\n

1 pound large shrimp, peeled and deveined<\/p>\n

Kosher salt and black pepper<\/p>\n

2 tablespoons extra-virgin olive oil<\/p>\n

1 pint cherry or grape tomatoes<\/p>\n

2 cups fresh or frozen corn kernels (from 4 ears)<\/p>\n

5 garlic cloves, minced (I omitted)<\/p>\n

\u00bd teaspoon red-pepper flakes<\/p>\n

\u00bc cup dry white wine<\/p>\n

2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)<\/p>\n

5 tablespoons unsalted butter, cut into 5 pieces<\/p>\n

3 tablespoons chopped parsley or chives, or torn basil leaves (or not if you don\u2019t have on hand)<\/p>\n