Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Look at my mussels!

With Sophie off at camp for three weeks we can indulge our desires for kid-unfriendly food.  Raw tomatoes and seafood are at the top of her hate list.  That may change after her despairing conversations regarding the sub par food at her camp.  "They have some sort of syrup that isn't even real maple."   In the photo above, I am not gloating over our superior food, I am reminiscing with Maddy about the great projectile cat vomiting incident of Thanksgiving 2011.

An excellent method of tomato preparation.  Holding tomato by stem end, grate until you are fearful for your fingers.  I like to do this outside over a tray, it can get messy. 

You will be left with most of the skin of the tomato and hopefully all of your human skin intact.  You could certainly still eat these, but I threw them into compost pile.  I got about 4 cups of puree from approximately 6 large-ish tomatoes.  I added one seeded, diced cucumber, two diced roasted yellow peppers and two cloves of garlic that I grated on the fine side of the grater.  Salt and pepper to taste and a splash of sherry wine vinegar.  Chill prior to serving.

For the mussels I sauteed 3 sliced cloves garlic, 2 sliced shallots and 1 TBS grated fresh ginger in a little olive oil with some salt and pepper.  I then deglazed pan with about 1/4 cup dry vermouth, added the mussels and half a beer and 3 sliced kaffir lime leaves and steamed until mussels opened.  Just prior to serving I threw in about 1/2 cup chopped cilantro.  Serve with toasts or bread.

I used all the time I saved making this easy dinner to clean out some closets.  Moving day in t-minus ~6 weeks.

Salad Days

Epic, shmepic.