I’m a food snob.
My Dad’s a chef and my mom is an amazing every-day-kind-of-food cook too. We grew up eating excellent food- with most of it grown by our mom. My dad taught us to love filet mignon and poached pears… and my mom taught us how to cook spaghetti…soup…rice… and so on. We’re all able to survive thanks to mom… and we’re all a bunch of food snobs thanks to Dad.
My mom planted a huge garden every year and I hated it. I wore rubber gloves to weed and occasionally I could see the frustration on her face… but she never said a word. I swore I’d never have a garden….and I held out for a long time… but now I have a freaking acre. LOL. I spend an unbelievable amount of time out there right now but it’s really starting to look beautiful… and the more I take care of it now means the less I’ll have to later. I’m overwhelmed as hell- but it all seems to be working again, and as always I’m amazed I decided to do this again. I never make my kids help in the garden- which is kicking my ass and finally- I understand why my mother was happy to see my thankless ass come stomping out in rubber gloves. Any help is welcome.
There was only one rule: No fighting in the garden. If you broke the rule, you had to leave. A loophole my sister Megan figured out and manipulated to her advantage early on. I was too much of a good girl, and I knew my mom would be doing it alone if I didn’t help. Oh but I hated every single second. Pure Purgatory.
But…
Nothing on earth makes me happier or more ridiculously satisfied than digging potatoes, picking tomatoes… picking peas… and on… I’m a domesticated princess- and I love to spoil the people I love with food. So I decided… what the hell… a garden would be nice… and the fence was already there… so it was easy to just expand… and…
Oh like it comes as a huge surprise, it’s classic “Bite-Off-More-Than-I-Can-Chew-Jenni”.
I have 23 varieties of heirloom tomatoes in my garden… 12 varieties of potatoes… 4 different peppers… and on… It’s classic food snob planting. I admit it. I had to laugh at myself this morning when I realized it.
My mom gushes over it, and I love to hear it because there’s nothing like the approval of the parent who taught you what you’re sort of faking like you know how to do…
But realistically- it’s because I love good food- and in these shark infested days of mine- I’m inspired to break out my A-game in the kitchen. Something I’m damn good at.
Thanks Mom & Dad 
I’m making these for dinner… and they are oh my goodness fabulous.
Grilled Pancetta & Basil-Wrapped Shrimp
Ingredients
- 24 fresh basil leaves
- 12 thin slices pancetta, each cut in half lengthwise
- 24 extra-large shrimp, peeled and deveined, or large sea scallops
- 24 bamboo skewers, soaked in water for at least 30 minutes before grilling
- Garlic Dipping Sauce:
- 1/3 C. red wine vinegar
- 2 Tbs. Dijon mustard
- 1 large clove garlic, chopped
- 1 C. olive oil
Directions
Place 1 basil leaf at the short end of a slice of pancetta and a shrimp on top of the basil. Roll the shrimp in the pancetta, then thread lengthwise onto a skewer. Repeat with the remaining basil, pancetta, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.
To make the sauce, combine the vinegar, mustard and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce.
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