sunny days, local eats
It's wonderfully sunny here for about the sixth day in a row. Who said the PNW was depressing? 45-50 degrees and sunny in December? I'll take it! We've all been doing lots of hiking, especially me and Byron. All-Terrain Doggie is his new nickname. The boy is fearless from cliff to beach. And he loves going off-leash on the trails. I try to do that only when I'm certain no one is around. Wouldn't want him tangling with other doggies, right? I know it's illegal, but I can't help but think, "What's he gonna do? Nibble your bum?"
We live on the famous Penn Cove, you know? The Penn Cove of shellfish fame. No, really! We're about two houses away from the water and the farm itself is a mere mile and a half from us. Sure, we've been eating lots of mussels in restaurants. Steamed. In chowder. Any way we can get them. But not until last night did we cook our own at home. We bought them at a local grocer, sautéed some garlic in a knob of butter, added some sauvignon blanc and tossed the well-washed barnacles into the covered pan. Steamed them for about 7 minutes, chucked in some parsley and then devoured the darlings with some leftover crusty French bread Amy had made. And the rest of the sauv blanc, of course. Heaven! And so simple! Pretty cheap, too. I see lots of mussel feasts in our future. Good thing we like them. It'd be a shame to live here and have no appreciation. Next step: collecting our own mussel harvest from the beach. Talk about cheap eats!
We live on the famous Penn Cove, you know? The Penn Cove of shellfish fame. No, really! We're about two houses away from the water and the farm itself is a mere mile and a half from us. Sure, we've been eating lots of mussels in restaurants. Steamed. In chowder. Any way we can get them. But not until last night did we cook our own at home. We bought them at a local grocer, sautéed some garlic in a knob of butter, added some sauvignon blanc and tossed the well-washed barnacles into the covered pan. Steamed them for about 7 minutes, chucked in some parsley and then devoured the darlings with some leftover crusty French bread Amy had made. And the rest of the sauv blanc, of course. Heaven! And so simple! Pretty cheap, too. I see lots of mussel feasts in our future. Good thing we like them. It'd be a shame to live here and have no appreciation. Next step: collecting our own mussel harvest from the beach. Talk about cheap eats!