She’s at it again: seafood linguine

Last night, Vea made a dinner that blew us away: shrimp, scallops, Italian sausage, and mushrooms, cooked in a white wine / cream sauce and served over linguine and spinach.

Along with a garlicky, buttery toasted bread and a fresh salad, it was a trip to tastebud heaven. 🙂

My culinary efforts aren’t nearly as impressive. It’s kind of a big deal that I learned the proper “wrap” technique:

20140127-192104.jpgNow if I could just remember to add the fancy mustard, we’d be set.


One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s