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Greetings, my fellow port swillers!

Ol’ Robbo’s has been hard-pressed to find any bloggy inspiration this week, mostly because his allergies have been playing merry hob with him.  (I understand there’s a lot of ragweed in the air at the moment round here.)  But I’ll give it a try.

♦  First, a glass of wine to Robbo’s beloved Washington Nationals who, despite digging themselves a horrible hole in the first two months of the season, managed to fight their way back and clinch a wildcard berth this week.  (I watched the clinch Tuesday night and was later severely rebuked for my, um, enthusiasm.  The ladies of Port Swiller Manor do not appreciate me yelling at the teevee late in the evening.  Sad.)  I’ll be perfectly honest:  I don’t believe we’ll get very far in the post-season simply because our bullpen is still so shaky.  But I’m nonetheless proud that we made it to October ball at all.  (And that includes kudos for Manager Dave Martinez, whose head I admit having called for during the early slump.)  And as for the future? What can one say except GO, NATS!!!

♦  One of the factors fueling the pollen issue I mention above is the fact that we really haven’t had any rain in several weeks now.  I don’t think anyone’s using the “D” word yet, but I did feel compelled to drag my soaker hose out to the pachysandra bed this week.  The lawn, on the other hand, can go to hell.

♦  Youngest Gel starts training for a side-gig over at Starbucks next week.  I generally avoid giving any money to Starbucks because, well, Starbucks.  But I’ve no qualms at all about taking money from them.  (The Gel took the initiative to get a job on her own, by the bye.  We’re very proud of her for that.)

♦  As for all the headlines?  Res ipsa loquitur.  I think what stops the Neo-Maoists from totally implementing their Great Leap Forward here at the moment is that we’re neither Chinese peasants nor Russian serfs, and cannot be so easily brainwashed or buffaloed.  Of course they’re trying to change that through the schools (and open boarders, and gun confiscation), but again, I don’t think they’re quite there.  Yet.  I’m not worried about my kids.  I am worried about my grandkids.

Well, perhaps that’s enough for now.  Ol’ Robbo has to get himself to the store, as I am cooking dinner for Mrs. R’s ‘rents, who are passing through town on their semi-annual migration along the Eastern Seaboard.  Fortunately, they really seem to like the way I grill salmon.

UPDATE:  The salmon was a success.  The In-laws heaped great praise upon it and, more to the point, they ate all of it.

It’s funny because I don’t do anything special.  I simply coat the filets with olive oil and cook them over charcoal in a Weber fish basket.  To the extent there’s any art involved, it consists of making sure they’re cooked all the way through (the thought of underdone fish revolts me) without scorching them.  It’s just a question of turning them about and flipping them from time to time and not getting them too close to the hottest part of the coals.

What’s even funnier is that I personally loathe fish unless it’s fried.  (And even then, it’s not my favorite.)  But in keeping with my mackeral snapper practices, I pulled a spicy shrimp BBQ recipe off the innertoobs at random which turned out to be pretty durn good.  I pass it along (with my personal modifications) for your consideration:

First, the coating:

Garlic – the recipe calls for one clove only, Vasili,** but this is nonsense.  I used the majority of a head.  In the Robbo lexicon, there is no such phrase as “too much garlic”.

1 teaspoon course salt

1/2 teaspoon cayenne pepper

1 teaspoon paprika

2 tablespoons olive oil

2 teaspoons lemon juice (I used four – see my comment above re garlic)

Mash up the garlic (I used a press) and add all the other ingredients.  Beat into a paste.

The recipe says this is enough for 2 1/2 pounds of shrimp, which I think is wildly optimistic.  But then I like my coatings heavy.  I found these amounts just enough to cover half a pound.

Next, the preparation and cooking:

The recipe also says to “toss” the coating with the shrimp, but that’s messy.  Instead, I skewered the shrimp flat-wise and painted the paste on both sides with a brush.  I also let it all marinate for about two hours.

Then, grill on the barbie until cooked all the way through.  When I marinated the skewers, I did so in a disposable aluminum baking pan.  When ready to cook, I simply put the pan on the grill.  The heat is distributed very evenly, the shrimp stay moist, and clean-up is a breeze.

Serve on a bed of rice.

Enjoy!  But do not count on being kissed by your spouse afterwards.  (See my comment above re garlic.)

 

** Spot the reference

 

 

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