Monday, February 15, 2016

Day 17 on Captiva

Monday was a quiet day on Captiva.....the weather was cool and cloudy.  I spent part of the day posting on this blog to catch up.   Al was on the porch resting and working on his computer doing surveys.   For lunch, I prepared a salad for me and a sandwich for Al using the leftover Steak and Mushrooms from last night's yummy dinner. And our lunch was even yummy too!

Listen to Video-Otis Redding sings (Sittin' On) the Dock of the Bay

We took a walk to the "dock on the bay" as I like to call it.   Nothing exciting to report.  We only saw a few Brown Pelican feeding with Gulls trying to steal their food.  We practiced our camera skills on shooting flying birds. But I was not successful.

Photos By Al

No beach today! No sun! Only clouds and rain on the way.

For dinner I prepared Shrimp Puttanesca with Pasta and served with Arugula Salad and Hot Rolls.
This is always a big hit with Al who loves Puttanesca.   Not much to write today so I will share:

The Story Behind Puttanesca:
"Puttanesca sauce, most often employed for pasta, originated in Naples.  It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil.  It is an easy sauce, briefly cooked, and is very fragrant and spicy.  Puttanesca translates as “in the style of the whore.”  The name derives from the Italian word puttana which means whore.  Puttana in turn arises from the Latin word putida which means stinking.
Now I’ll bet you're wondering how this tasty dish became associated with such sordid content.  As is often the case when sifting through culinary history, there are multiple explanations.  The first interpretation is that the intense aroma, (harking back to the “stinking” Latin definition), would lure men from the street into the local house of ill repute.  Thus, the Napolese harlots were characterized as the sirens of the culinary world.  Three additional accounts all hinge on the fact that Puttanesca sauce is easy and quick to make.  The first is that the prostitutes made it for themselves to keep the interruption of their business to a minimum.  The second is that they made it for the men awaiting their turn at the brothel.  And the final version is that it was a favorite of married women who wished to limit their time in the kitchen so that they may visit their paramour. "
You will find a recipe there too.

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