Today is Greenery Day, National Shrimp Scampi Day, and the birthday of William Randolph Hearst, Charles Nodier, Thomas Trollope, Rafael Sabatini, Elmer Kelton, Jill Paton Walsh

Tip: Celebrate being a writer. Make a list of things that you enjoy about writing and keep it in sight as you work.

Thought: “I am not solitary whilst I read and write, though nobody is with me.” – Ralph Waldo Emerson

Teaser: You get a call from an old friend you haven’t seen or spoken with in years. The friend invites you to lunch at a posh restaurant, his(her) treat. When you get there, you find your friend is very different. How? What happened?

Shrimp Scampi Recipe (serves 4)
4 garlic cloves, 2 grated, 2 thinly sliced
1 teaspoon kosher salt
3 tablespoons olive oil, divided
1 pound large shrimp, peeled, deveined
¼ teaspoon red pepper flakes
¼ cup dry white wine
1 tablespoon fresh lemon juice
¼ cup (½ stick) unsalted butter
3 tablespoons chopped parsley
cooked pasta or rice
Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour. Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more. Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Serve over hot pasta or rice