Good Lord, my cooking has been BEYOND lackluster of late. However, last night I managed to bring it. We had a pound of shrimp we'd bought for New Year's Eve (I jettisoned my sustainable principles for the evening and got cheap shrimp) that we hadn't used. I also had a big bunch of Swiss Chard from Farmer Greg that I was afraid was going bad. It was still gorgeous luckily. I didn't feel like doing too much so I kept it simple.