And you are here why?

Make yourself some pesto. How? Well, in a medium sized mortar-and-pestle, place 1/4 tsp coarse salt 1/2 clove garlic and grind to a smooth paste Add  10 roasted/unsalted almonds , and grind that  till it is slightly coarse (not a paste! you'll need the coarseness to get the mint in the next step!) Add  1/2 diced jalapeno 1 cup mint leaves and grind away for a bit till its all kinda mushed up. Add 1/4 cup olive oil , and continue the mushing, splashing in some crisp white wine (I prefer pignoletto) till you have a fairly smooth paste.   Pesto - ready! (Alternatively, just toss all the ingredients into a food-processor and whir away till its done.  But wheres the fun in that?) Get yourself some  peeled & cooked shrimp  (i just buy 'em frozen at the supermarket.  Defrosting is fast - just run some water over it for a minute or so). Finally, scramble up 6 eggs.  And no, I'm not going to tell you how to do that :-) (ok, if you...

Agile is just the last five letters of fragile

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/via  @meneer - via Layered Security is a Good Thing Seriously - this is the kind of stuff that used to (and no doubt, will again) keep me up at nights