repeat that, repeat.

Hey everybody! This is feigned enthusiasm, but listen!!! Google Maps finally has Street View for our street (and it was done on a nice-looking summer day). So if you are a faraway reader and you know our address, stick it into Google Maps and check it out (if you're unfamiliar with how this works [Pitts], you stick the address in [street, number, and city are enough], click on Search Maps, then drop the little orange dude on the red pushpin).

This is pretty much for our moms. 

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Breakfast today was the salpicon again (a fresh batch) on a sandwich. The recipe as written has a hard-boiled egg in it; we opted to separate the egg out this time. There's also a little mayo on the bottom piece of bread there. It was great again today, good enough to serve to someone other than us, though I think I'd make the bread optional, maybe using toothpicks as the delivery method.

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While we were eating, this passed by on the street outside:

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salpicon de gambas.

enough water to cover your shrimp

and say....2 cups of unshelled, possibly still-frozen shrimp

2 bay leaves

i don't know, a tsp of freshly ground pepper

1 lemon, quartered

1 tsp thyme

1/4 cup or less red wine vinegar, depending

1/4 cup light olive oil

4 tsp brine-preserved capers, chopped finely

4 tbsp cornichons, chopped finely

1/2 sweet onion or the whiter parts of 2 scallions, chopped

1 hard-boiled egg

coarse sea salt

freshly ground black pepper

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Add first set of ingredients (minus shrimp) to a pot and bring to a boil. Add shrimp, boil for 2-4 minutes or until pink or whatever your personal Shrimp Doneness Indicator is. Drain, cool, and peel shrimp.

Mix second set of ingredients together. Add cooled, peeled shrimp and stir to combine. Let marinate at least 2 hours, though probably not more than 8 hours unless your shrimp are big enough to handle it. Eat.

Serves 2.

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