Hi V_R. Really quiet here on the brewing front. I think either everyone's really busy, or they're spending their time somewhere else.

Meanwhile, the team's about to break 4M points, and break into the top 100 teams in points, very good stuff.

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Just a little bump for a great team, hope Bill is ok.

I haven't heard anything from Bill recently, I'm sorry to say. I do miss his stewardship, though it's been a quiet time after the big party.

It's almost time to do some recruiting, so I need to get materials together and coerce some of these brewing sites and magazines to post free adverts. That's going to require some cooperation and time, too.


4M points, way to go Brewers

Big congrats on reaching 4 Million Points HomeBrewers - a great effort in such a short time

Thanks for helping us out Fred looks like your going to be snatching some of that pie from me for a while - still I need to lose some weight

(grin) Thanks Ady!

I can't wait for cherry season! I made a blackberry pie last week. Living in Arizona, I can't be too picky about my berries!

The downside of being so busy is that I don't check the BOINC processes often enough. It turns out that I had one dual CPU machine suspended for an indeterminate period of time, apparently after an automatic reboot following a security update. I've got it back online now, and should be back up to full strength. What a frustrating situation!



Anyway, today's recipe will be..... hmm.... Seafood!

Grilled Sea Scallop and Mushroom Skewers Wrapped with Pancetta, Lemon and Fresh Herbs
Makes 4 servings
Ingredients
2 pounds fresh small to medium size sea scallops
Approximately 20 each fresh shitake mushroom caps, stemmed
Juice and grated lemon peel of 4 fresh lemons
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped oregano
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped tarragon
Sea salt and cracked black pepper to taste
1/3 cup extra virgin olive oil
16 thin slices pancetta (Italian bacon) or regular bacon, cut into 2-inch pieces

Directions
Using your fingers, pull off and discard the small muscle from the side of any scallop that has one. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size. Rinse the scallops under cold water, then blot dry with paper towels. Set aside while you prepare marinade.
Combine the oil, lemon juice, lemon zest and pepper with all herbs in a medium size bowl and mix. Add all scallops and shitake mushroom caps and toss to coat. Cover and let marinate for 30 minutes.
Remove the scallops one at a time and wrap each scallop with a piece of pancetta or bacon. Thread the scallops on the skewers placing shitake mushroom cap in between every other scallop until all are complete.
Preheat grill to high heat when ready to cook and clean and oil the grill grate. Arrange the kebabs on the hot grill and cook until firm and white about 1 to 2 minutes per side. Brush the scallops once or twice with remaining marinade before they leave the grill.
Using a pair of tongs to hold skewers at one end, using a fork push the scallop off the skewers onto pizza or serving platter and serve immediately.


(from the TODAY show)