I enjoy cooking, but I tend not to pay too much attention to published recipes. I like experimenting and will seldom cook the same dish twice with identical ingredients and the same methodology.

Cooking was not an activity I was involved in when I was growing up. My father considered that cooking was a female activity, so I had no opportunity to get into the kitchen. 

In this section I will detail some of my favorite recipes – mostly developed through trial and error. Where I consider it appropriate, I shall certainly mention the trade names of the product I like, and use.

Broiled spicy shrimp with Julienned vegetables.


Raw shrimp – peeled and deveined. I really like Waterfront Bistro’s Extra Jumbo size, 6-20 per lb. Cooking for two of us I usually cook the 2 lb. pack and we will have some left over for a snack on the following day.

  • Sea Salt – one teaspoon.
  • Tandoori – half teaspoon.
  • Cumin – half teaspoon.
  • Turmeric – half teaspoon.
  • Extra Virgin Olive Oil – one tablespoon.
  • Non-stick Cooking Spray.
  • Vegetables – today I am using one sweet potato, one Italian Squash and one Parsnip. 


Remove the tail from the shrimp and place them in a large bowl with half a teaspoon salt, the Tandoori, Cumin, Turmeric, and Olive Oil. Mix the prawns up so that they are coated with the ingredients. Cover and put in the refrigerator while preparing the vegetables.

Peel the vegetables. Then I use one of my favorite kitchen machines – the Brieftons 7-Blade Spiralizer. I really like this machine and it is so easy both to use and to clean. You can choose the shape of your prepared vegetables by selecting one of the blade combinations.


Turn oven on to bake at 375 degrees. While oven is heating, liberally spray a baking tray with non-stick spray. Spread the Julienned vegetables on the tray, and a half teaspoon of salt. With a spatula turn the vegetables over so the salt, the cooking spray are well mixed.  I will cook these vegetables for 20 minutes at 375. At that stage I will turn the oven on to broil – 550 degrees. With the shrimp also spread out on a baking tray both the vegetables and shrimp are broiled for between 5 and 7 minutes.

The Wine.

I prefer a light wine with this meal. My favorite to go with the spicy shrimp is Chenin Blanc. I really do like this semi-dry one produced in California – Beringer Main & Vine. If you can find a bottle or two of this in your locality try it. Let me know what you think about it. I need to be upfront on my approach to pairing food with wine. I am not locked into only drinking red wines with red meat. I will not deny that some wines can complement, and enhance the main course. If I like a wine, I will drink it when I want to drink it!

One of my long-departed Canadian friends had quite a selection of toasts which he would come out with at “the drop of a hat” or, in this case at “at the raising of a glass.” I can imagine him standing at the table with glass in hand and toasting: “Here’s to you and here’s to me. If you don’t agree, well to hell with you and here’s to me.” RIP my friend.