It has been said that a lot can happen in a week; however, this week has been the most accelerated and impacting that I have ever known, as all of us deal with the new virus concerns. Please know that I wish everyone good health during these challenging times. With precautions being addressed, home-cooking is highlighted. May I suggest shrimp bruschetta. Since there may be limited sources for shrimp, canned shrimp will work as a substitute. First, begin with ¼ stick of butter to sauté ½ cup of bell pepper, ½ cup of chopped celery, and ½ cup of chopped onion with a dash of chopped parsley. Sauté the vegetables until tender. Add 1 to 2 teaspoons of Cayenne pepper, 1 teaspoon of sugar, salt, and pepper. Add another ¼ stick of butter as you add the drained and peeled shrimp (about 1 lb.). Cook this for about 10 minutes, if the shrimp are raw. Then, add 1 ½ cans of tomato sauce (15. oz.), 1/4 can of spicy diced tomatoes (10. oz.), and ½ cup of boiling water. Simmer for about 30 minutes uncovered, stirring often. Prepare the crostini by slicing a French-style baguette and brushing each slice with garlic butter. Toast the bread. When the etouffee/bruschetta mixture has cooked, with a slotted spoon, portion the shrimp mixture onto each crostini. Sprinkle with Parmesan cheese. Serve immediately upon putting the shrimp onto the toasted bread for a wholesome spicy treat. © Kelly McBride Loft