Tonight we started out with Bruschetta with tomatoes, olive oil, basil, and Pecorino Romano cheese. My husband and I love bread, and eating this is one of our favorites, savored with a nice glass of red wine. I just broil the bread on both sides until toasted. Then top with a mix of tomatoes, fresh basil, olive oil, sea salt, and freshly ground pepper. Then I top with slivered cheese, and put back under the broiler until the cheese is melted. Yum…

Then for dinner, I decided that I needed to try to use up some of the shrimp we still have in our freezer that we caught last summer. We shrimp out of Prince William Sound, and there were several weekends last year when we came home with 15 pounds of tails! Needless to say, we eat a lot of shrimp and still have a lot in our freezer. I sauteed the peeled shrimp in olive oil and minced garlic until just cooked through. I tossed that with cooked orzo pasta, the grilled vegetables left over from last night, halved cherry tomatoes, fresh basil, olive oil, and crumbled goat cheese. It made for a very filling dinner, with lots of leftovers for tomorrow. That’s good that I won’t have to cook dinner tomorrow since I will be baking the Chocolate Polenta Torte for the Sunday Slow Bakers.