One of my favorite things to do, back in normal times, was playing music with the Los Trancos Woods Community Marching Band. Among our repertoire is the classic tune Washington And Lee Swing.
The LTWCMB’s style is to play everything 3 times: play, sing, play. That doesn’t work so well for songs with no lyrics. None of us went to W+L University so we don’t sing their fight song lyrics. What we sing is
Wash ing ton and Lee and Wash
Ing ton and Lee and Wash ing ton and Lee
and Wash ing ton and Lee and Wash ing ton
and Lee and Wash ing ton and Lee….
Except when we performed in the Castroville Artichoke Festival Parade, when we sang “Artichokes And Shrimp” which scans the same way.
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I don’t remember ever eating Artichokes and Shrimp at the festival, though I think it was among the food offerings. It was probably a lot like this recipe.
Shrimp Scampi with Artichokes
from Food Network — serves 4
2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. [I put in some butter here also.] Divide among 4 plates, garnish with additional parsley, and serve. [Pictured with spaghetti.]
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