Alright. I am hereby paid back for cruelly boasting about the mellow, mild weather we've had out here in SoCal all summer. This last week has been HOT. I mean REALLY hot! Proof...
That is hot, y'all! Last night it finally cooled down some, and reached a lovely low of 65 degrees, but today it's back into the 80s. So consider me chastised!
As a testament to the quality of humor shared with me by my peculiar mix of Facebook friends, I offer you...
I seem to be a friend to all the geeks.
The other day, I was talking to my dear, chocoholic mother-in-law, Mommy, and she told me how excited she was that it was Mallomar Season. She said that three people had bought her boxes because they know how much she loves them. "I ate FIVE right away!!! One, two, three, four, five. FIVE Mallomars!" When she was telling me this, I naturally assumed this "Mallomar Season" thing was just one of Mommy's usual peculiar Mommyisms, but I looked it up and sure enough she's right! Turns out that Mommy's favorite chocolaty cookies are seasonal! They are only available in the fall/winter. I guess they reason that they would melt during summer months. Hmmm...I think I might have to go buy a box!
Sunday was Jimmy's birthday, and we had our usual family celebration - we all gathered around the coffee table in the living room, watched a DVD of Jimmy's choice (this year he wanted the making of the Beatles "Love") and ate a decadent four course meal, which I made. This year's menu was a bit of a mish-mash of Jimmy's favorite foods...
- Cold Avocado Cucumber Soup
- Steamed Mussels
- Southwestern Shrimp Salad
- Mama's Chocolate Cream Pie
I did something a little different with the mussels this time, and Jimmy flipped out! Even Jude sucked down about a dozen of them. Here's Jimmy drinking the juice right out of the bowl...
And here's the recipe, though I must admit that I was a little fast and loose with it...
Steamed Mussels This Year
1 1/2 lb. fresh mussels
2 tbsp. olive oil
2 cloves garlic, crushed
2 bottles clam juice
1/2 cup dry white wine
2 tbsp. minced basil
3/4 cup chopped tomatoes (I actually used halved cherry tomatoes)
salt and pepper
Heat the oil in a deep saucepan. Add garlic and heat for only about a minute. Add in the clam juice and wine. Simmer for about 15 minutes. Add basil and stir through. Throw in the mussels and tomatoes, cover with a tight lid. Simmer until the mussels pop open. Pour in a big bowl and serve with lots of crusty bread to sop up the broth. (Or just drink it out of the bowl like Jimmy.)
I totally love this...
...a Facebook page hosted by the lovely George Takei. My favorite new word...
That's all the random thoughts for today. I hope you're all enjoying your nice autumnal weather. We are NOT. Go see Stacy!