PiRknotSquare and ShrimpRknot Either

Last week, I had to be away for two days of training and some of my fellow teachers covered all my classes. They did this because the school budgets are so slim, it's hard to afford a substitute teacher these days.
And ... they don't make much, these brave substitute teachers, so that tells you something about the budget.

I wanted to thank the regular teachers who lost a planning period or doubled up, so I made a blueberry pie.

Not an extraordinary thing, but it was my first real, gotta crust, not a key lime ... PIE.

I found a recipe online,  pulled a bag of my own home grown blueberries out of the freezer, and got started.

My version of "dot with butter".

My version of a shark, made from the trimmings and leftover bits of crust.
The shark is our school mascot.

The thing about giving a pie to someone as a gift is ... you can't really taste it to see if it came out alright.
Nobody gives a pie missing a test slice, as a gift.
It just isn't done.

I left it in the conference room with a note thanking the teachers who covered for me.
In the afternoon, I had a washed and empty pie plate, so I guess it was okay.

In the foreground, a plate of salad and some of the shrimp that I caught back in August.

That was supper Saturday night. You can mess shrimp up in a million spiced, breaded, bacon-wrapped ways, but there is something to be said for minimalism with such a delicately flavored beast.

These were cooked by dropping them into hot water and almost immediately removing them.

Well, yes, I confess to dipping them in our homemade datil pepper relish. We made a big batch Saturday (background) and the whole house smelled AWESOME all day.

No way I was passing that up with a plate full of shrimp at the ready.

I may be a shrimp minimalist, but I'm not crazy.