I really have been cooking, it's just that I haven't been taking as many pictures or posting

I also now have to share my kitchen with my husband who far surpasses me as a cook in many ways. That is a very good thing, it just means my opportunities for creating a meal that is worth writing about and taking pictures are not as frequent.

I have been trying to get us off our meat kick of late. I recently made Pan-seared scallops with a beurre-blanc sauce I thought the white wine vinegar was going to be a little overpowering at first, but after adding 10 tablespoons of butter *EEK*, the flavor mellowed. I think I would still prefer it with white wine, but it was on a Sunday and up until last week I couldn't buy alcohol on Sunday. I served it over angel hair pasta and oven roasted fresh asparagus seasoned with kosher salt and fresh ground pepper. The sweetness of the scallops was complimented by the acidic flavors in the sauce. Scott loved it; I thought it was very good; I just need to find a lighter version. Seriously -- 10 Tablespoons of butter????!!!!