Back to the Book - Cloverleaf Rolls & Blueberry Buttermilk Muffins

There's something oddly comforting about using recipes that (wow this is going to sound so 20th century) come from a book.  Or print resource (i.e., magazine).  NOT from allrecipes, NOT from epicurious, NOT from someone else's foodblog.  So weird..

 try to ignore the mirrored text.  yay for free browser-based webcam apps.

Seeing the method/photos/commentary on someone else's blog makes me feel way more reassured and trusting about the recipe they recommend, though.  Whereas when it comes from a book, you get maybe a couple sentences of intro/commentary, a perfect result picture/photo (haha, step-by-step, those books are...more expensive), and a supposed assurance of recipe-testing because, yeah, this did make it to print, right?  That strange tendency to believe in solid things..

Anyway, enough rambling!  The following recipes are both from real books.  Like, the book was open while I was cooking!  In the kitchen, on the counter, getting splattered by batter!  CRAZY, I know.
(I was going to copy the recipe WORD for WORD, but then I realized that was, like, plagiarism.  You know, that thing that makes a 10-page paper worthless, screws your academic record up forever, bad-bad-bad, etc. hmmmmm.  Err I'm no awesome recipe writer, so this is still going to be sort of word-for-word, and then where there are more words, i'll use my own.  oookay.)

Lemon Butter Prawn Pasta

I happened to have all the ingredients on hand so this was a delicious midnight snack after playing pool at the pub. It's incredibly easy to put together, I think it took me 15 minutes total. But it's also a recipe that demands top-notch ingredients.

I got the recipe from bbc , I changed it a little bit which I'll just retype here. 

Ingredients

• small handful of linguine or spaghetti (enough for 1)
  
• 1/4 c butter
  
• 1/2 c raw peeled prawns , preferably tiger prawns
• squeeze lemon juice
  
• small handful flatleaf parsley , roughly chopped
• salt and pepper

Directions

1. Prepare your pasta according to the package directions.
2. When your pasta is nearly done, melt half your butter on low heat in a saucepan, then saute your prawns in the butter for about 1.5 min. 
3. Squeeze your lemon over the shrimp, and add the parsley and remaining butter. Add salt and pepper to taste. Cook for another minute.
4. Take the shrimp off the heat immediately and try one to see if it's at the right consistency for you. Better to start off undercooking than to end up with rubbery expensive seafood.
5. If it's to your satisfaction just pour the entire prawn butter concoction over your pasta and enjoy!