Having now seen about a dozen episodes, I felt ready to introduce the Naughty Chair to my girls. They really aren’t naughty, but it’s good to have a plan. Last evening Pearl hit Natalie with a Barbie, so I sat Pearl down in a chair, dubbed it Naughty, and set the timer. Pearl has watched Supernanny with me. She knows she has to say sorry, so she set to that right away. I told her Natalie would accept her apology in 3 minutes.

Times up. Sorry. Hugs & kisses. All’s well.

Natalie then wanted a turn in the Naughty Chair! She sat in it, and wouldn’t get out. She wanted the timer set, and motioned with her fingers how many minutes she would like. Six, to be exact.

How do you punish a child who won’t get out of the Naughty Chair?

We have now scrapped the chair.

Special thanks to FoodMayhem.com for this defrosting tip. “Place frozen shrimp in a bowl and cover with cold water. Shrimp will be ready to use in 3-15 minutes.” For this recipe, you will need 6 shrimp per serving.

You could fry the shrimp in a pan, but I like Ina Garten’s technique for roasted shrimp (directions below).

Your cornbread’s in the oven. Your shrimp is defrosting. Time to cook the brew!

Ingredients
• 1 pint (3 cups) Arrogant Bastard Ale (or any black lager)
• 2 bay leaves
• 5 Tbs. Worcestershire sauce
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 cup granulated white sugar
• 16 oz. heavy cream
• frozen, tail on/shell on shrimp (see above notes re: defrosting and serving size)
• 2 Tbs butter per serving
• 2 Tbs chopped tomatoes per serving
• corn bread (see above)
• fresh rosemary (1 1/2 tsp for cornbread, plus 1 sprig per serving for garnish)

Directions
1. In a large pot, combine beer, bay leaves, Worcestershire sauce, pepper, cayenne, basil, oregano, sugar and cream. Stir to dissolve sugar. Let this simmer at low-medium heat until it coats the back of your spoon.
2. Peel and clean your defrosted shrimp. Preheat your oven to 400 degrees F. Place shrimp on foil-lined baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 5-6 minutes.
3. Ladle 1/2 cup per serving of brew sauce into a frying pan. Cook over medium temp. Add 2 Tbs. butter per serving, let melt.
4. Add tomatoes and cooked shrimp to buttered sauce to coat.
5. Using an icecream scoop, spoon cornbread into serving bowl. Top with 6 shrimp, tomatoes, and sauce. Garnish with rosemary sprig, and serve.