All efforts at trying to mismatch clothing in the hopes of blending a little better into the jungle that we call our neighborhood have failed miserably, as neither Erik or the "natives" seemed to be fooled into believing that I was a homeless crackhead. At best, maybe a trust-fund junkie with a wardrobe budget and at worst, a German-Peruvian macrobiotic health food store owner casted for an Urban Outfitter's catalogue photoshoot. I have since resigned to wearing scrubs and cowboy boots to take Lou Reed the husky out for walks. I figured the "psychiatric ward escapee" look would hopefully put an end to all the wondering eyes... Having solved that problem, I could finally concentrate on making food again. Here is a recipe that I learned from my father. It's french, delicious, and quite simple to prepare. (I did not give any specific measurements as all ingredients are to the cook's liking.)

Crevettes Andalouses

1/4 lbs cooked shrimp

Olive oil

European-style salted butter

Mustard

Heavy Cream

Dill  Weed

Tarragon

Salt & Pepper

Start by melting the butter in a large sauce pan. Add mustard, then heavy creme. Stir on medium heat for 3-4 minutes, or until you get a nice creamy sauce consistency. Add the dill weed and tarragon, reduce heat to low and let the sauce sit while the shrimp is being prepared. Rinse, then sautee shrimp in a little olive oil until golden. Serve shrimp over a bed of sauce. Suggested side dish: penne with olive oil & garlic. Bon appétit!

 Clarification: This is not the traditional "Andalouse" sauce, but simply a recipe that I decided to name after Luis Buñuel's masterpiece "Un Chien Andalou".