My culinary course on foodstuffs of the Mediterranean has begun! While I, unfortunately, will not be able to partake in next week's course due to our family’s vacation to San Diego, I’m still chomping at the bit, figuratively and literally, to expand my knowledge of the foods from Greece, Italy, Spain, the Levant and more! It also means more dishes to expand my family’s Mediterranean diet, ensuring a safe and delectable culinary experience with the fear of intense cholesterol intake.
Christopher's on Porter Square was a neighborhood icon that once had a sizable clientele. However, in the wake of COVID-19, it now sits empty, still radiating that homey atmosphere despite its desertion. I never saw eye to eye with its brand of comfort food, but I respected its cultural impact on the neighborhood. While its sister location, Cambridge Common, continues to win the hearts and stomachs of many, Christopher's remains empty, a monument to the era of pre-Covid dining. 
Shrimp scampi seems almost like a cheat code if you want an opulent yet frugal dish for any occasion. Shrimp was always something I avoided for a while, but after realizing its utility in so much good food, I attempted to outgrow my aversion to it. Preparing shrimp scampi allowed me to appreciate that satisfaction when your dry white wine of choice hits the bottom of the pot during the deglazing process. It also allowed me to practice the art of shrimp preparation, as these undersea squibs can overcook easily if not attended to. I often recall a little tip bestowed upon me by one of my instructors at CSCA: to pay attention to the shape of the shrimp while it's cooking. If it forms a C for "cooked," it's good, but if it forms an O for "overcooked," you're in trouble. This little tip is one of the reasons that I'm glad to have attended that institution.
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