Oh, my gosh!
I missed you.
I hope you are enjoying the weekend, and that you get a long weekend. I love long weekends because Saturdays are like Fridays, except you’re not tired from work. We spent today running our errands (wedding bands, grocery store, sunscreen now that it’s summer) because I
am a taskmaster didn’t want to wait until Monday. Also included in these errands were a pair of white flip flops from Old Navy. We went into Old Navy specifically for these flip flops- okay. Real life. I have dirty feet in the summer. Do you? Tell me it’s not just me. I don’t know what it is. I spend hours in the shower in the summertime with a pumice stone and strong soap trying to get the dirt off. I’ve had more pedicures in the past couple of months with wedding stuff than I’ve had in my life and still, the dirty feet. To try and combat this, I decided to get a pair of flip flop “house shoes”. Meaning I can put them on after the shower and know that my clean feet are going into shoes that have never been outside or had a chance to get dirty. I picked white flip flops because: I will know if they get dirty, and I would never be caught dead outside my house in white flip flops. Is that weird, or do you get me? So right now I’m cruising around the apartment in white flip flops with wet hair. I’m sure Coach really thinks I’m pretty.
In other news, while I was at Old Navy I also found a swimsuit for the honeymoon. It’s a one piece. Not Coach’s favorite. But- it’s so cute! So 50′s! So stomach-fat-controlling! I wanted to post a link to it…but, it is out of stock online. It is Old Navy’s “twist-front control max” swimsuit in black.
For dinner, I made you (& Coach) mussels. And then forgot to take pictures of them! Can I tell you about them anyway?
They were so easy. In a big pot, I combined 24 oz. Miller Genuine Draft Beer (in the form of a Tall Boy, purchased by his lonesome from the liquor store down the street. Given to us in a paper bag. I made Coach carry it) with a generous splash of Pinot Grigio, 1/2 tsp. of sea salt, 3/4 tsp. red pepper flakes, 2 tablespoons minced garlic, and the zest and juice of one lemon. I turned the stove on medium-high and after a few minutes of letting the beer, wine, and spices start towards a boil, I added 2 lb. scrubbed fresh mussels.
A few months ago, I would have gotten to this point reading the blog entry and been like, “okay, whatever. I’m not making shellfish.” But! You totally can. You can go up to the counter and say, “I want 2 pounds of mussels.” And they will give them to you, no funny looks. And it will cost you nine dollars or less. This is true.
Don’t be scared. I promise!
And let me take this moment to say 2 pounds of mussels is too much for two people. I don’t know what we were thinking. Two pounds is probably for four people.
Now that you’re confident in your shellfish preparing abilities, cover those mussels up, turn the heat to medium, and let them steam for 15 minutes. Or 20, if you are busy trying to make a quick salad. I would say not more than 20 minutes, though. When you lift the lid of your pot, you’ll see that your mussels have opened!
After that time, put your salad on the table along with a loaf of good, crusty on the outside, soft on the inside, bread. Turn off the stove and bring the pot over to the table (don’t forget your trivet. You don’t want marks from the hot pot on the table). Provide a ladle. Enjoy lots of mussels, and use your good bread to sop up lots of broth. Do not eat any mussels that did not pop open in the steaming process. If you don’t finish your mussels, put them in an airtight container and store in the fridge- be sure to eat them the next day or throw them out. Enjoy!
Next time I’ll have pictures. I promise.