Bruce Barone

Photography. Poetry. Painting. Recipes.

Recent Posts

  • Green Beans and Shrimp (Sheet Pan Meal)

    Green Beans and Shrimp (Sheet Pan Meal)

    I bought a rather large bag of green beans from the farm stand down the road from where we live.

    I thought of making an Indian recipe but I decided it was too complex, although I do love Indian food. Here is a newspaper story from years ago.

    I went online and searched for green bean and shrimp recipes and found this simple, sheet pan recipe from Kalyn’s Kitchen.

    Ingredients

    • 1 lb. extra-large frozen raw shrimp, thawed (For the two of us I used 8 shrimp.)
    • zest from 2 lemons
    • 1 tsp. salt, divided
    • 1 tsp. fresh ground black pepper, divided
    • 1 lb. fresh thin green beans, ends trimmed
    • 4 T olive oil, divided
    • 1/2 tsp. ground coriander
    • 1/2 tsp. ground cumin
    • 1/8 tsp. Aleppo Pepper (I used 1 tablespoon Red Pepper flakes)

    Instructions

    1. Preheat oven to 425 F.
    2. If using frozen shrimp that have been thawed, place in colander in the sink and drain well. Pat dry.
    3. Zest the lemons and then squeeze the juice and save for another use (or save the lemons to squeeze on at the table. DO NOT skip the lemon zest; that makes this recipe extra good.)
    4. Toss the shrimp with lemon zest,  2 tablespoons olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Let shrimp marinate while you start to cook the beans.
    5. Whisk together other 2 tablespoons olive oil, ground coriander, ground cumin, other 1/2 tsp. salt, other 1/2 tsp. pepper, and hot pepper flakes.
    6. Put beans into a Ziploc bag and toss with that mixture.
    7. Spread beans out in a single layer on the roasting pan and roast the beans for 10 minutes, turning once about halfway through if desired.
    8. After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink.
    9. Serve the Green Beans and Shrimp Meal hot, with more lemon juice squeezed on at the table if desired.
    10. I served these over Pearl Couscous.

    So delicious!!!

  • Carpe Diem

    Carpe Diem

    The Latin phrase carpe diem translates literally to “pluck the day” or “pluck the day (while it’s ripe)”, and it is widely translated into English as “seize the day.” It means to enjoy the present moment and make the most of current opportunities rather than worrying about or relying on an uncertain future.

    Our alarm clock, our dog Freddy, wakes me up every morning around 5:00. I wash my face and brush my teeth and then we are off for a walk, sometimes one mile, sometimes one block. Every since Freddy had a mini-stroke one month ago his walks vary from day-to-day. A few weeks ago he was very lethargic for five or six days; not eating and not even barking! But he is now back to his playful self–and barking!

    As pictured above, I usually begin the day enjoying the present moment in our wild flower garden, weeding or cutting flowers for a bouquet.

    In “breaking news” Susan and I have been hired by our town’s park and recreation department to document their various facilities around town–from parks to baseball fields to pools and paths. It’s a volunteer position and we’re having fun working together.

    Here are a few photos of what we have captured to far.

    The town pool and splash pad:

    A swing set and playscape (there are many beautiful playscapes):

    A baseball field (When I was a child my friends thought I was going to be a professional baseball player! Put me in coach!!!):

    A beautiful trail called “Bagg Brook Heritage Trail:”

    Piper Pond:

    As Susan and I continue our documentation project, I’ll share more.

    Meanwhile, our wildflower garden is exploding in many brilliant and beautiful colors, bringing us great joy.

    And here’s a Cosmos plant a friend gave us:

    A watercolor I made for our grandson’s recent birthday:

    A recent delicious dinner; Bang Bang Shrimp:

    Last, but not least, our view when we sit outside before dinner and enjoy a glass of wine and music:

    I home your smiling and enjoyed this:

    Susan did!

  • The Way Of Water

    The Way Of Water

  • Pearl Couscous Salad and Shrimp

    Pearl Couscous Salad and Shrimp

    One of the best salads I have ever made!

    Recipe from the New York Times. Some changes noted below as I made this for just Susan and I.

    Ingredients

    Yield: 6 servings

    • 1 pound large shrimp (16 to 25), peeled and deveined, tails on or off (I Sauté just 8 large shrimp.)
    • Kosher salt (such as Diamond Crystal) and black pepper
    • ¼ cup extra-virgin olive oil
    • 1 lemon, plus more as needed
    • 1 cup pearl couscous
    • 1 teaspoon minced garlic
    • 3 Persian cucumbers, diced (about 2 cups)
    • 2 ears corn, kernels cut off of the cob (about 1 cup) (I used three farm fresh and boiled for just a minute or two.)
    • ½ cup thinly sliced radishes
    • ½ cup crumbled feta cheese (I didn’t use.)
    • ¼ cup thinly sliced cilantro leaves and tender stems, plus more for garnishing (I didn’t use as didn’t have any.)
    • 1/4 cup diced red onion (My addition.)
    • ¼ cup thinly sliced mint leaves, plus more for garnishing

    Preparation

    1. Season the shrimp with salt and pepper. In a medium skillet over medium-high, heat 1 tablespoon of the olive oil. Sauté the shrimp until opaque and just cooked through, about 4 minutes. Transfer the shrimp to a plate and zest half the lemon over top (about ½ teaspoon or to taste), then juice the lemon into a large bowl, sprinkle about one-fourth of the juice over the shrimp and set the bowl with the remaining juice aside.
    2. Cook the couscous in a pot of heavily salted water until al dente, according to the package directions. Rinse with cool water and drain well.
    3. While the couscous is cooking, make the dressing. In the bowl with the lemon juice, whisk together the remaining 3 tablespoons olive oil, the garlic, ½ teaspoon salt and ¼ teaspoon pepper.
    4. Add the cooked couscous to the bowl with the dressing and toss to combine. Add the cucumbers, corn, radishes, feta, cilantro and mint. Toss to combine. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice as needed.
    5. Top with shrimp and a sprinkling of cilantro and mint. Enjoy immediately or cover and refrigerate for up to 8 hours.

    Meanwhile, here is a photo from today looking out my window and a recent watercolor: