This is Fetticini Alfredo from scratch. Make a basic Bechemel sauce with room temperature heavy cream, butter (has to be real butter), and a tiny bit of flour over very low heat. Put in fresh garlic and some chopped tarragon. Keep adding small amounts of cream until you have MORE quantity than you want. Add two parts grated (fresh, aged) Parmesian, one part Romano, and one part Asiago cheeses. Slowly stir throughout the process. Make the sauce first, it will cook down and thicken as the noodles are cooking. When the water is boiling and you put the noodles in, have a small frying pan with olive oil and a little butter searing hot. Put in the shrimp and sprinkle with a little chipotle ground pepper. Stir/flip often. Shrimp cook quickly - keep an eye on them or they'll get rubbery. Mix noodles and sauce. Put on shrimp with a little more chipotle and grated Parmesian. CHOW DOWN!!!

Inside Fort Matanzas, St. Augustine, FL

Fresh grilled asparagus, with Filet Mignon and Lobster, with home-made Bernaise Sauce - just a little supper I whipped up for my wife.