I’m so excited to say congratulations to our beloved Lady Seahawks. I’m hoping to be up to snuff by next Saturday so we can head to Bangor to watch them in person. Tip off time is 7:05 p.m.

Going back to 1984, a year after I graduated. The one and only girls’ Gold Ball was brought home to our wonderful peninsula. I will be cheering loud wherever I might be Saturday. It’s time, Lady Seahawks – the Gold Ball at Boothbay Region High School is lonely and needs a friend. Go Big Blue!

I’m sure you guys can’t wait to hear what’s cooking this week. This dish is so easy and inexpensive, I make a big batch. It keeps well and gets better with time.

The grocery/ingredients list: one onion, two or three cloves of fresh garlic, box of Pomi chopped tomatoes, two tablespoons of capers (or more, I love capers), splash of red wine, two tablespoons of extra virgin olive oil or more (you don’t want it to be dry), ¼ box of pasta (spaghetti or fettuccine), fresh basil, fresh Parmesan, handful of Greek pitted olives, and last but not least, anchovy paste … I like the paste because it lasts and you can find it right at your local Hannaford.

Now, if you would like to add protein, add some raw shrimp, chicken or fresh scallops … It’s that time of year. I picked up a pound at Pinkham’s — absolutely divine. You can add anything. It’s going to just add and make your dish that much better.

First, cook up your pasta and set aside. Add your EVO to your big sauté pan, cut up your onion and cook it. Then add your crushed garlic and sauté for a couple of minutes. Bring on your box of Pomi chopped tomatoes (these are the best tomatoes, found also at Hannaford). The anchovy paste comes in a small tube. I just squeeze about an inch in, add your red wine and shrimp and cook for about five minutes until the shrimp cooks through. Throw in your pasta, stir, then add your capers and whatever kind of olives you have ( I love Greek). Heat through then dish it all out in a pretty bowl. Toss on some chopped fresh basil and fresh Parmesan cheese, then serve — it’s so easy, quick and delicious.

I’ve been asked for another soup recipe. The next one will be coming from my wonderful cousin, Kelly Durant, all the way from Florida. It is so good.

Remember to always be kind, and live, love and laugh.