Padellata of shirmp and vegetables

You'll get a kick out of this. Or at least I'm getting a kick out of it, so I'm going to pass it on to you. I'm writing this post using a high speed connection on a high speed train traveling between Milano and Napoli. It covers 724 km. in 4:25 hours, including a 15 minute stop at the Rome train station. Is actually mind boggling to zip through the countryside at such high speeds, speeds that peak at 355 km/h in galleries. The train itself, of course, it's pretty damn sweet, with a nice restaurant and bar wagon and power outlets for each seat, even in second class where I'm sitting. Rumor has it that in first class, other than having even roomier and comfier seats, they serve you complimentary drinks, including mimosas —a tidbit of information that has made me long for first class like never before.

See, a mimosa would greatly help me right now as I'm sitting only a few feet away from the world's most annoying 9 year old boy. Seriously, he just cannot shut up and, get this, he not only talks non-stop, he whines non-stop. Which is a lot worse, if you ask me. Good thing that in 40 minutes we'll be in Napoli, and then off to the ferry that will take my best friend and I to Ischia, a gorgeous island in the Med where her family has a vacation home. I'm really looking forward to a few days of sun, relax and, of course, her grandma's cooking.

Last night, before leaving for my minivacation, I had the usual problem of getting rid of all the contents of my fridge, so I thought I'd make a nice healthy meal to prepare myself for the journey and, most of all, to my alarm going off at 5 a.m. to catch the 7 a.m. train to Napoli.

PADELLATA OF SHRIMP AND VEGETABLES

(Serves 2)

1 zucchini
1 red bell pepper
1/2 red onion
1/2 egg plant
2 cups shrimp, peeled and deveined
Extra virgin olive oil
Salt
Crushed red pepper
1 clove of garlic

Heat olive oil in a pan, mince garlic and saute it in the oil until fragrant but not burnt. Add vegetables, season with salt and saute until crisp tender. Season with crushed red pepper.

Add shrimp to pan, saute for a few minutes, about 5, making sure not to overcook the shrimp.

Top with torn basil if you like, and serve immediately.