I’m so thankful some people are picky eaters! A few years ago we attended a wedding reception, and sat at table with several people we didn’t know. The first course of the dinner was a tiny bowl of lobster bisque. Some people don’t like seafood! Hooray! I got to eat their soup course, which totally made my evening.
I have always been a sucker for seafood. One of the beauties of traveling is experiencing the freshest local catch – prepared simply, and served steaming hot.
“Kristina i Köket” is still waiting to be picked up by Swedish television :), but I have certainly enjoyed days of shopping, visiting friends, and sharing delicious meals with my daughter in Sweden.
I can’t help it. I’ve never been to Manhattan, and any time spent on the East Coast was when I was very young. BUT I have wonderful memories of making friends in Maine, eating fresh seafood every day, and Dad coming back with huge stories after spending a day on a lobster boat. My take-away from that trip? CLAMS. Steamed, stewed, or chowdered. Clams are the best.
Today has been “one of those days”. I was too busy (also known as “too distracted”) to think about making supper, and when my tummy began rumbling, the last thing I wanted to do was COOK.
Different cultures celebrate New Year’s Day on different dates – anywhere from January to October. BUT — why not celebrate a new every day? If you use nice dishes, light a candle, and share a meal with someone you love, every day is a holiday.
My gardening skills are weak, mostly because I can’t leave things alone. I am forever picking the pea pods, cherry tomatoes, or basil to nibble, leaving very little for a decent harvest.
This week’s Guest Chef is my younger sister from Alaska! Ellen and her family have been visiting this week.
It’s pathetic, I know, but I am “pintrest-challenged”. Any pinning I do is to my bulletin board. Instead, I have several folders stuffed with ideas – a green one for gardening, black for home decor, and red for recipes. Most of these ideas come from magazines, newsletters, friends, and even pages ripped out of old church cookbooks.