As I sit here waiting on Godot, the cat vomits all over my feet. With no job in sight, and no way of getting there. I reflect on women and men I will never know again. They gave everything, to make sure we could make the storms fade from our vision and become the things of myth. Why do others judge when we see their imperfect faces, casting shadows of doubt. They have not always been our lovers, that was for others. The cat now pisses in my shoes, he thinks he was my only pet! Walking into the bar, I heard someone yelling "SOLID DREAMS CAN FILL THIS SOUL GIRL!".  I turned around and there he was. There he was staggering down the lanes of a one way street; CHARLIE SHEEN! As I tried to enter the bar he grabbed my jersey.  "Why are you going in there when there's a perfectly good alley next door!    

       I turned and go with him into a dim lit alley, filled with rats and trash cans.  As I asked him why we're here, he kept yelling TIGER BLOOD, TIGER BLOOD!!  Then he pulled from a suitcase two bottles of wine:  Chardonnay and Merlot, and as we drank from them he said "They all think I'm crazy, but I'm at Radio City Music Hall tonight".  Charlie springs to his feet and rips off two lids from the trash cans.  We sit on them as 50 rats run by.  He yells "WINNING! WINNING! WINNING!  They're fools, they're fools, everything begins again"!!  As we throw the empty bottles of wine against the brick wall, Charlie pulls a foot long glass pipe out of his coat.  Stuffing it full, he holds up a lighter to it and snap, crackle, pop.  He inhales deeply and yells "THERE ARE NO ENDS ONLY BEGINNINGS!!!"  This is my Que to get up and head back to the bar...Charlie leaps up and follows me to the end of the alley, were strangers appear and they yell "Yo bro, can we have some of that".  Charlie yells "you assholes better get out of our way".  Then with one swift kick to the groin, the whole action is over as the remaining two run off into the night.  Charlie embraces me and says "have a nice drink" and walks off into the night.

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Ingredients

1 oz Cisco olive oil
6 oz center cut yellow fin tuna
1 oz lemon pepper
1 tbls minced peeled garlic
1 tbls fresh, fresh basil
1oz Chablis wine
4 oz heavy cream
1 oz shredded Parmesan
1/2 oz sun dried tomatoes 
3 1/2 oz cooked farfalle pasta
1 oz feta
Blanched broccoli florets
1 Wedge of lemon
Dash of salt and pepper to taste

 

Directions     Heat saute pan over high heat, add oil.  Lightly dredge tuna in lemon pepper seasoning. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, medium rare is usually best.
     Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
     Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.



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        Sauce recipe:

2 sticks of unsalted butter

3 large garlic cloves, minced

3 tbls fresh lemon juice - reserve rest of lemon for slices

3/4 cup Sockeye Pinot Grigio

3 tbls chopped parsley

3 tbls Crisco Olive oil

3/4 lb Creamette Angel Hair pasta

Salt and Pepper to taste

       Melt butter with minced garlic in a medium skillet. Maintain heat just high enough to melt butter and soften garlic for approx. 7-10 minutes. Add black pepper, wine and lemon juice. Continue on very low heat allowing ingredients to blend together just below the simmer point, then taste for salt and pepper.

      In second pan add 4 servings worth of pasta to salted, boiling water.

      Add the shrimp to the butter sauce mix, gently stirring sauce and shrimp to thoroughly coat each shrimp with sauce mix. Turn the shrimp as necessary to cook them evenly. Shrimp will be almost done when they start to lose their translucency.  At this time add the parsley, and olive oil, and stir. Maintain shrimp skillet on warm while pasta finishes. For a beautiful finish, garnish with a slice of fresh lemon and sprig of parsley.  Serves 4.
Pasta suggestion: I recommend using Creamettes" angel hair" (Capelli d'angelo) pasta in this recipe, as it is a thin strand and cooks in only 2 minutes. This will keep shrimp from over cooking while waiting of pasta to finish, and will also keep pasta from overwhelming the flavor of the shrimp and sauce.

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