The best part about tonight's dinner is that it was Lee's night to cook. I asked him last night if he would mind making his famous shrimp in a garlic-butter sauce. No problem! He even got home a little early, so by the time I arrived, dinner was almost ready!
He roasted some of that nice green broccoli from the SLO Veg box with olive oil and sea salt, and we rescued half a tomato and sliced it up with some sea salt and balsamic vinegar. The kids had use half of the juicey red tomato on a sandwich earlier today! Sacrilege! We almost lost out. That beautiful, lush tomato was ours!
Lee follows direction fairly well. He asked if he should steam the broccoli, and I suggested roasting it and finishing it with a squeeze of lemon. It turned out beautifully in about 20 minutes at 400 degrees. Since we didn't have any cheap white wine, we used our Curtis Winery Heritage Blanc. I am sure it enhanced the pasta dish, but we drank the rest, and it was awesome. They say you shouldn't cook with any wine you wouldn't drink.
So here was the finished product. All I had to do was slice the tomato and put some marinara into a little dish. Of course I had to do the dishes, but I did them right away and was all done by 8:15. Not too shabby. I'm happy. We put the leftovers into containers for our lunch, but then the kids came home and they were hungry. I guess it's tuna fish sandwiches for tomorrow...