Friday evening found us at my apartment preparing Penne alla Vodka preceded by a classic shrimp cocktail. Recipes will follow at the end of this post. The pasta dish was very tasty and easy to prepare, but I thought it called for too much prosciutto. Next time I will cut back on the quantity. Plus I have never had Penne alla Vodka prepared with prosciutto before, I think you could leave it out if so inclined.
Saturday evening after a nice lunch at Alesia, and back at my apartment, we started preparing Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas from the St. Supery Winery newsletter, (included with Wine Club shipment and on their website. I made the gremolata a couple of hours ahead just to get it out of the way. Then I made the clarified butter (Irish Butter, of course). We used large sea scallops (U-10's; about 10 scallops to a pound). While this was more complex than the Penne alla Vodka, it was a winner, a keeper, and worth the effort to prepare.
Finally, on Sunday, after a nice lunch at 400 Beach Seafood and Tap House, we skipped our usual desert stop at Paciugo on Beach Drive and tried out a different Ice Cream and Chocolate shops on 4th Avenue North, about 1/2 block off Beach - Sweet Divas. I still love my gelato, but this was some excellent ice cream. I had their Butter Pecan and Madagascar Vanilla Bean, and Frank had the Chocolate Amaretto with the Madagascar Vanilla Bean. All were very good.
Oink, and that is all I'm saying.