I’ve said it before and I’ll say it again – I’m just like you – some nights it is sheer drudgery to make dinner. This is how I feel on those days…

This recipe was made on one of those nights. Going to the grocery store was not even a remote option – it’s too blazing hot to even think of getting in and out of the car.

I had frozen scallops in the freezer, fresh mushrooms and cream cheese in the refrigerator, dried mushrooms and pasta in the pantry, and herbs in the garden… so this is what I made.

There were no complaints …. but if there were…

I think I’ve reached the end of my rope with this summer heat. Oh, who am I kidding? In all honesty, that is always my attitude.

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On Saturday, I was supposed to post the scallop and chorizo recipe I served at the Thursday night “Dirty Book Club”.  I forgot – but no one seemed to notice.  No harm, no foul.  Since you didn’t appear to be waiting with bated breath, how about I delay it a tiny bit longer and tell you all about my pretty flowers and trophies?

Above is a photo of the flowers I gave to Dave for Father’s Day.  I was about to arrange them in regular old vases, when I remembered that I had just seen peonies and other flowers as trophies at the gorgeous home of my friend, Shelia.  Yes, trophies, are so much more manly than vases.   Especially when you consider that Dave won the golf tournament he played in over the weekend! I wish they gave out trophies at the darn club, but I think he’ll just get club or store credit. That sucks, trophies are way cooler!

The two tall trophies hold peonies and sunflowers from Trader Joe’s. They are replicas of vintage trophies. I bought them online at Antique Farm House.

If they are offered for sale again, I’m going to get at least one more – OK probably two – can’t help it, I love them!

The small loving cup is a true antique and holds dahlias and lavender sprigs from my garden.

Oh, and it was exactly one year ago today that my baby girl moved to San Francisco. Time Does Fly!  I miss her dearly but am so excited because I just booked tickets for Connor and I to fly off and visit her in just six short weeks!!!  OK, no more delaying… it is recipe time…

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On Valentine’s Day evening, Dave walked into the house with two huge bouquets of flowers for me and I made seafood pasta for him. Although dinner was delicious, I think I got the better end of that exchange. The meal is long over and there have been four more dinners since then, but my beautiful flowers are still bringing me the reminder of being loved. <3

Note: To make the rose napkins above; Open a large cloth napkin. Fold in half diagonally. Beginning at the long end, roll into a rope. Then start at one end of the rope and roll into a spiral. Secure with a paper clip if needed and “garnish” with real rose leaves. I swiped the ones I used from my neighbor’s yard! She loves me, so it’s OK.

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Last Monday morning, once Marissa had left for work and I returned to her apartment after taking Dave to the airport, I sat down to eat lunch. It consisted of a boxed salad I’d picked up at Trader Joe’s the day before. My plan was to eat half of it and save the remaining half for lunch on Tuesday – that didn’t happen.

I scarfed down the entire tasty thing.  Monday night, when Marissa came home from work, we jumped in her car and headed back to Trader Joe’s to do her “big” grocery run.  She would finally have stocked shelves, refrigerator, freezer, and wine rack and could stop eating like a “third-grader with a drinking problem.”

Instead, she is now a young woman with healthy choices and plenty of nice wine to accompany her adult meals. (Did you know that in California “Two Buck Chuck” is actually two bucks, well actually $1.99?  Not that the $2.99 we pay in AZ is a bad deal, but I always wondered why it was called “Two Buck” when it really cost three bucks… now I know.)

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Chimichurri is a thick vinegar and oil herb sauce made with garlic, parsley, and oregano, and served with grilled meat in Argentina. As for its origins, the story goes that it comes from an Irishman named Jimmy McCurry, who first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular with the Argentine people and the recipe was passed on. However, ‘Jimmy McCurry’ was difficult for the native people to say. Some sources claim the name of Jimmy’s sauce was altered to ‘chimichurri’, while others say it was changed in his honor.

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Connor is home this weekend from NAU and requested Clam Chowder for dinner tonight. OK, the high today is supposed to be 87 degrees, but if my boy wants chowder, chowder it will be!

Traditionally, bacon is used to start the chowder, but I have a boatload of pancetta in my freezer, so I will begin with that. Once the pancetta has rendered its fat and is crisp, most of the fat is discarded, and only 1 tablespoon will be used to sear the scallops. The scallops are removed and what remains in the pan is called the “fond”. In French, fond means “base”. Fond refers to the browned and caramelized bits of meat or vegetables stuck to the bottom of a pan after sautéing. Traditional cookware is best for developing a decent fond. Non-stick coatings tend to inhibit its development. After the meat is browned, it is removed from the pan and excess fat is discarded. Generally, aromatics such as onion, garlic, or shallots are sautéed, then a liquid such as stock, alcohol, fruit juice, or even water (or as world-famous Chef Jacques Pépin calls it ” l’eau du sink “) is used to deglaze the pan and loosen the fond from the pan to become “one” with the dish. The fond is the base for a great sauce, or in this case, a great chowder. Since I mentioned Jacques Pépin, I’m adding one of my favorite pictures of the two of us at the end of this post, as a bonus.

Sherry being added to the fond, deglazing the pan

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