Mussels: Delighting the Senses

It was one of those defining moments of motherhood, an image of my children that will stay with me through the years: my kids, olive oil dripping from their chins and elbows, faces greasy and smiling, a platter of discarded mussel shells the only remains of what was dinner. I watched, mouth agape, as they used empty mussel shells to slurp up the remaining broth as though they were weary travelers at a desert oasis. 

I was not alone in my amusement that day; the owner of the restaurant laughed and in her native Italian (translated by our waiter) reminisced about the joy of discovering a new taste for the first time. She was pleased to see the restaurant's youngest patrons excitedly and loudly devour a serving of mussels faster than a football team after a Summer scrimmage.

I am a foodie, and I make no apologies for it. I love a good plate of food. I love a good photograph of food. I spend hours perusing recipes, planning meals, gazing at photographs and shopping for produce. It excites me, engages me and eats up my time like no other hobby. So the fact that I have two mini-foodies for kids should come at no surprise.

Yet they do surprise me. Their delight in trying new foods, the way they dive right in to complicated dishes and close their eyes to discern flavors, it simultaneously amazes me and strikes a familiar chord. We often joke that my five year-old daughter Maddie will either be a successful lobbyist (though I think that's mostly personality) or a chef, for her uncanny ability to identify specific tastes, herbs, and spices within a single dish.

That day in the restaurant left more than stains on their sleeves; it left such an impression on my heart I knew that I had to write about their experience, to preserve it outside of my memory. As oil coated their faces and hair, giving them the appearance of sunbathers smothered in Coppertone and lemon juice, the camera of my memory snapped away, capturing moment after moment of pure joy.

I've learned that every meal shared around our table is a chance to create lasting memories. There is something magical about a family gathered together each night, enjoying not only each other's company but good food as well. Our little table regularly expands to welcome friends, travelers, and visitors to dinner. We host large dinners, cooking most of the afternoon, popping open bottles of wine, lingering outside with the last light before the sun disappears behind Las Trampas. Everyone becomes family at the table. A shared meal binds us together and creates intimacy in a way that nothing else can.

We developed our own spin on the mussel dish a few weekends ago. Plans fell through with our friends who we invited to our table, leaving our family of four no choice but to finish off five pounds of steamed mussels. I can only hope that our local fishermen have mussels to offer this Saturday at the Farmer's Market, so you too can enjoy the delight that accompanies this plate of mussels, sitting in a tangy, bright broth bursting with fennel and citrus. Go, make memories.

Mussels in a White Wine Broth
serves 6 as an appetizer (or 2 adults and 2 children as dinner!)
adapted from Epicurious

1/4 cup extra-virgin olive oil
1 cup onion, thinly sliced
4 large garlic cloves, chopped fine
3 teaspoons fennel seeds
dried crushed red pepper to taste (1/2 teaspoon if you aren't big on spice; we used 1 1/2 teaspoons)
1/2 teaspoon sea salt
1 teaspoon honey
1 cup white wine
half a lemon, sliced thin
2 1/2 pounds fresh mussels, scrubbed and debearded
freshly ground pepper
3/4 cup tomatoes, chopped

Heat oil in a large pan over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt and cook until onion begins to brown, about 4-5 minutes. Pour honey over and allow to carmelize the onions and spices just slightly, about 1-2 minute more.

Add wine and lemon slices to pan, stir well, and bring to a boil. Add mussels. Cover pot with lid and allow to cook 5-6 minutes or until most of the shells have opened. Remove mussels from broth with a slotted spoon and place in a large, shallow bowl.

Cook broth for about 3-5 minutes more, or until reduced to 1 cup. Season to taste with pepper and stir in tomatoes. Serve with crusty bread for dipping.

Cured and Smoked Salmon

Our family loves to smoke meats, and it's really hard to beat a delicious piece of smoked salmon. Most recipes are full of sugar, which is out for those of us following the SCD. Kendall Conrad (Eat Well, Feel Well) has done it again with a delicious, sugar-free recipe for cured salmon that tastes amazing. If cured salmon isn't your thing, you can completely rinse the fillet after brining and then slow-smoke it. 

Once you've made it through the two-day curing process, the possibilities are awesome: cured salmon and farmer's cheese on grain-free crackers, smoked salmon salad, cured salmon on grain-free toast.

Cured Salmon
Original recipe by Kendall Conrad

One 2-pound wild salmon fillet, skin and bones removed
1/2 cup kosher salt
1/4 cup honey
1/4 cup vodka
2 TBS orange zest
2 TBS lemon zest
2 TBS crushed peppercorns
1/4 cup fresh dill (optional)

To prepare the salmon:
Lay the fillet on a large piece of plastic wrap.

Mix remaining ingredients (salt through dill) in a medium bowl. Spread the mixture all over the fish, pressing it into the flesh.

Cover the salmon with another piece of plastic wrap and set in a shallow baking sheet. Place another shallow cookie sheet on top and add a couple of heavy items to weigh it down (I use whatever I have in my fridge: peanut butter, leftovers, etc.) Leave in the refrigerator for two days.

To serve:
Slice the salmon very thinly and serve with your favorite garnish (red onions, homemade creme fraiche, capers, lemon wedges, chopped parsley, homemade crackers, etc.)

********VARIATIONS********

To smoke the salmon (if desired, not necessary after curing process):
Remove salmon from plastic wrap and rinse thoroughly. Dry with paper towels

Heat smoker to 150. Slow smoke salmon over low heat for at least 2 hours.

Smoked Salmon Salad
Serves Two

Two palm-sized pieces of smoked salmon, flaked
5 cups herb mixed greens (Trader Joe's makes a great one, or just add your own chopped dill and parsley to your favorite lettuces)
1 small cucumber, halved lengthwise and cut into thin half-moons
1/2 cup cherry or grape tomatoes, halved lengthwise
1/4 cup red onion, thinly sliced
1/4 cup pistachios

Balsamic salad dressing
1/3 cup olive oil
1/3 cup balsamic vinegar
2 TBS dill (optional)
1 tsp dijon mustard
1 tsp honey
1 clove garlic, minced
squeeze of lime or lemon juice
salt and pepper

To prepare the salad:
Combine all salad ingredients besides salmon in a large bowl.

Mix salad dressing ingredients in a small bowl or jarred container. Mix well.

Toss salad greens with as little or much dressing as desired. Divide salad among two plates. Top with flaked smoked salmon.

Samuel: 31 Months

Dear Sambino the Great,

Your tricks just keep improving! Every month you learn new ways to move, to make us laugh, and to interact with your world. You are outgoing, engaging, thoughtful, snuggly, crazy, creative and fun!

This month was a whirlwind of activity, starting with your first day of school on your last monthly update, a trip to Oregon, more school, and a trip to Carmel! And with your can-do attitude, sunny disposition and willingness to try new things, you've made it through every week with your usual gusto and amiability.

You continue to love all things that go: airplanes, helicopters, trucks, tractors, motorcycles, cement mixers, dump trucks, cars, trains, etc. You are always on the lookout for modes of transportation to point out and admire. We spend every waking minute of our car rides shouting out things like, "Yeah, nice car, buddy!" or, "Look at that boom-buhn (motorcyle)!" or, "Yes, a round-and-round (cement mixer)!" You continue to call things by their sounds, not their names, and it continues to make me laugh. One of these days I expect you to up and say, in a British accent, no less, "Motha, how is it possible that fah so many months you've allowed me to use sounds in place of wuhds? Honestly, how infantile."

You are practically fearless. This month you perfected jumping into the pool, unaided, even jumping in on your own, dropping beneath the water, and bobbing to the surface, hair dripping and face smiling. You also love to climb, climb, climb. After Daddy taught you and Maddie how to climb the wisteria vines, I fully expect to one day find you standing on the roof of the house, shouting, "MAMAAAAA!" You manipulate your environment, stacking boxes and chairs, all sorts of items in order to reach the highest possible point. I find you with all sorts of things you're not supposed to have, simply because of your creative ways of climbing up to where said things are stored. Hmm.

You continue to be absolute sweetness. So many nights I linger at bedtime, knowing that in your most cuddly of moments you bestow kisses like they're going out of style. One night I thought to count and am happy to report I received 27 of the most delicious kisses possible. You throw your arms around my neck, bury your face into my skin, spoon your body against mine, all in an effort to get as close as possible. Early this morning you called for me and I made my way, in the dark, to your room, where your soft little arms beckoned me. I woke up to you stroking my cheek with your hand, kissing my lips with such sweet and gentle tenderness. It is SUCH a gift, I can't even describe how grateful I am for our moments of snuggling together, as I know that these days will pass in an instant. So for now, I'm happy to draw out any opportunity to lay with you and receive the love you have to share.

You and your sissy are two peas in a pod. You made up your own secret handshake this month (which I have GOT to get on video, note to self), and every time I hear "Hit it, Sam-Sam!" or "Hit it, Mah-Mah!" I smile to myself. The looks on your faces, the connection you have, it's priceless. The joy that your relationship brings me is so great! At night, when we stop to pray, you always remember to thank God for your sister. And you never forget to give her kisses and loves before you head into your room. Such love for your sissy.

As you grow closer to three, it amazes us just how much of a little boy you really are. You run fast, throw hard, laugh, sing, joke and tease. You play guns with sticks, pillows and teaspoons. You scream and yell and jump and climb and wrestle. It's so awesome! I love having a boy! Thanks for being the best boy I know.

Love you,

Mama

Sabbath Adventures: fishing and swimming at shadow cliffs

Last weekend I was speaking in a women's conference and so Ben took the kiddos fishing at a reservoir nearby called Shadow Cliffs. They had such a good time that we decided to go back again for our family sabbath.

It was 85 degrees outside. Absolutely perfect. Warm and rosy-cheeked, Sam and Maddie napped on the way to the park and for a while in the shade. Ben got to fishing and I surfed the internet on my phone. To each his own, right?

When the little ones awoke, we checked out the lakeside and quickly chose swimming over fishing. Here's Maddie, fresh from her nap:

The kids ran around, playing in the water and sand for three hours. I re-applied sunscreen two times in those three hours, as we were all over the place! Sam played a chase-the-beach-ball game for about an hour. He would throw the ball out into deeper water, wade/run to it, throw it again, over and over and over. He kept me very busy, following at an arm's length to prevent any lake water mishaps.

After spending a lot of time in the water, the kids played in the sand. Sam liked to "dig dig dig" with the shovels, while Maddie preferred to make friends and follow them all around the beach.

Sam was displaying his beach bod for all to see. Swollen belly, strong calves, droopy swim trunks--too much for us ladies to handle:

How much do I love this girl?

We made lots of fast friends and had a great time enjoying our beautiful Spring day! Next time we'll bring our snorkel gear to practice for Hawaii.

(This morning, Ben and Maddie went BACK, AGAIN, to the reservoir. Ben has now fished it four times without catching a thing. Game on, lake trout.)

25 things you should know about me if we're going to be friends

1. I have a crazy amount of music memorized and will break into song at any given moment when the situation or conversation closely resembles any of the songs in my head. (Also: I totally wish they'd create "Musical Land," a theme park where actors and singers break into song)

2. I always joke that my house is about 10 minutes away from clean. I'm not a super neat person but I like to keep things fairly respectable. If you mention you're coming by, I'll run around like a crazy person for ten or so minutes, picking up, straightening, and hiding things in my laundry room.

3. I planned our entire wedding on a budget of less than $6000. We made our own food, decorations, invitations, centerpieces, programs, bridesmaid/groomsmen gifts, and did not have favors. I wouldn't change a thing. It's still the prettiest, most fun wedding I've ever attended.

4. I am a weird number savant. I remember phone numbers, count letters of words, and count things in threes, fours and fives to see if they even out. I used to be a real number/counting freak but have backed off a lot since having kids, and the subsequent turning of my brain into mush.

5. My least favorite body part is my thigh region. I've always had large, muscular legs and when I stopped playing sports they stayed large but not so muscular. :)

6. Ben and I did not watch TV until our first child was born. We owned a TV and occasionally hooked it up in order to watch breaking news, such as on 9/11, but for the most part we only watched movies and not cable for about 6 years. Now we watch way too much TV. My favorites are So You Think You Can Dance, Top Chef, Project Runway, and LOST. I was kind of a freak about LOST and now it is over and I am back to normal. Sort of.

7. I have colitis and follow a really weird diet. I don't eat bread, sugar, potatoes, corn, processed meat or cheese, milk, or canned vegetables. I don't chew gum. I don't drink coffee, though at once I was a serious addict. I do eat lots of fruit, cheese, nuts, salad and protein. And I make my own yogurt with whole milk and whipping cream. It is delicious.

8. Approximately three months after getting my iPhone 4, I dropped it on the garage floor and shattered the screen. It still works and I will most likely operate it in said condition until it stops working or my 2 year contract runs out.

9. I have a habit of abandoning hobbies. In the past, I have spent serious amounts of time doing the following: knitting, making cards/stationery, quilting, writing poetry, collecting and making things out of vintage handkerchiefs, and scrapbooking. I have not done any of these things recently.

10. I HATE cleaning the shower. I avoid it. Until I can no longer ignore the pink stains and black mold growing near the sliding doors.

11. Cheese is my favorite food. I could eat Fromage D'Affinois the rest of my life and never grow tired of it. Add a roquefort, aged gouda, sharp cheddar, and apple slices and I'm in heaven.

12. My hair turned wavy after having my first child. It used to be stick straight but now it takes serious effort to blow it out. In Hawaii or humid climates, it is crazy wavy.

13. I go to bed most nights between 9 and 9:30. I like to sleep 8 1/2-9 1/2 hours a night.

14. Danville women intimidate me and I often go out of my way to keep things real by refusing to get all decked out when I, a) workout, b) go grocery shopping, and, c) drop off and pick up my daughter from school.

15. I am not good at small talk and conversation. I'd rather be quiet and listen to conversations that are already happening. It's not that I don't like you, it's just that I'm awkward at first.

16. I want my kids to think of me as loving, fun, approachable and dependable.

17. I don't like to have my picture taken. That said, my favorite photos of all time are ones in which I am laughing.

18. When I was about 8, I was giving a young friend a horsey ride on my hands and knees when I fell face-first on the linoleum, breaking off part of my right front tooth and severely cracking the other one. They are still cracked, partially fixed, and one of the reasons I don't like having my picture taken.

19. I wish that I lived closer to my family. It makes me very sad that we don't get to see each other as often as we wish.

20. I've never broken a bone, but I have had stitches once, in the back of my head. I also have loads and loads of scars from various childhood accidents involving barbed wire, bike wrecks and ATV riding.

21. I am a serious foodie. I love to eat good food. We love to cook, entertain, eat out and I also love to bake. But I don't bake much anymore because I can't eat these yummy treats.

22. My favorite books of all time are The River Why, Water for Elephants, and Les Miserables.

23. My life list includes traveling to foreign countries, seeing multiple musicals, becoming an excellent photographer, publishing a book, and seeing my children grow up and be joy-filled in whatever they do.

24. I have vibrant, crazy, and memorable dreams. Just this week I have been a top-secret scientist in charge of an entire island laboratory that was infiltrated by spies and subsequently destroyed. I escaped by leaping/flying out of the burning building, diving into the ocean, and swimming away at hyper speed (think leaping like a dolphin). I also rescued Jack Bauer once in my dreams.

25. I eat at least two apples a day. I buy pounds of apples at the beginning of the week and yet we always run out.

Summer Cooking: Tomato Sauce

Last Saturday at the Farmer's Market my favorite farmer was selling these bad boys for $1 a pound:

I just love a pile of red, ripe tomatoes, don't you?

Time to make some tomato sauce (recipe courtesy of our friend, Kara)! You'll need about 3 pounds of fresh tomatoes plus 1 cup each carrots, onion and celery:

Vegetables, meet my leetle friend:

Et voila! Chopped fine, in no time!

(If you're a freak like me and love to clean the kitchen as you cook, don't clean the food processor. Resist! Leave it out for later!)

I'm sure everyone out there knows this little tomato peeling trick, but if you don't, please observe. It will change your life:

Cut a little X in the end of each tomato. Plunge in boiling hot water for 30 seconds.

Remove with slotted spoon (see how they can hardly wait to get undressed? Tomatoes are kind of vulgar that way). Place in an ice water bath. Use your fingers to slide those skins right off.

And this is my favorite part of the recipe, where the real foodie in me comes out. Put the skins on a plate. Squeeze those skins to render all juice possible. You want every last bit of delicious late Summer goodness in your pot of sauce.

Squeezing skins + taking photos = big splotchy mess.

I'd recommend just squeezing the skins and taking pictures later.

Pick out your vehicle for slurping up this sweet sauce. My family likes this:

While I prefer the nutty sweet goodness of spaghetti squash!

Simmer tomatoes, chopped veggies, 1 TBS salt and galoop of honey for 30 minutes, uncovered:

Blend it all up (in batches) in that food processor. (Aren't you glad you didn't scrub it out?) Add 1/2 cup olive oil and simmer for 15 minutes more.

Dish yourself up some noodles, top with sauce and fresh grated parmesan, and have yourself a delicious, nutritious, lycopene-packed November Summer dinner!

Fresh Tomato Sauce

3 pounds tomatoes

Cut an X in the bottom of each tomato. Place in boiling water for 30 seconds, then plunge immediately in ice water bath. Peel tomatoes, reserving skins on a plate. Squeeze the juice out of skins into pot with tomatoes.

To pot add:

1 cup each finely chopped carrots, celery and onion* (use your food processor)

1 TBS salt

1/4 tsp sugar or a galoop of honey (yes, galoop is a technical term)

Cook at a steady simmer uncovered for 30 minutes.

Puree mixture in batches in food processor or blender until smooth. Return to pot and add:

1/2 cup olive oil

Cook at a steady simmer uncovered for 15 minutes more. Makes about 5 cups sauce.

*I totally forgot to add onions tonight and the sauce was still incredible. Hmm.

Summer Cooking: Guacamole

It's a rare person who doesn't enjoy guacamole. What's not to like?

Avocados make everything better!

And those of you who know Ben and I know that we love food. Ben especially loves him some comida mexicana (it doesn't always agree with me, if you know what I mean).

It's hard to top Chevy's guacamole with the freshest of ingredients, so this is always our go-to recipe when we're in the mood for some chips y dip.

It is a bit labor-intensive, but definitely worth it.

Add in a couple of margaritas or mexican cokes, and you've got a match made in heaven.

Guacamole (barely adapted from Chevy's cookbook)

3 avocados, medium

half a lime

1/2 cup pico de gallo (buy fresh or make your own, recipe below)

1 - 1 1/2 tsp chopped garlic

1 tsp olive oil

1 tsp stemmed, seeded and minced jalapeno

salt to taste

Pit avocados and score (checkerboard pattern) without cutting through skin. Scoop avocado meat with a large spoon and place in mixing bowl. Squeeze lime over avocado pieces and toss gently to evenly coat. Stir in all remaining ingredients except salt and gently toss and mash with a fork. The right consistency is when more large pieces than mashed pieces remain. Add salt to taste, keeping in mind that tortilla chips are also salty.

Makes 2 cups.

Pico de Gallo (makes 1/2 cup, just enough for the guac)

6 TBS tomatoes, diced

2 TBS onion, diced

scant tsp chopped cilantro

1 tsp stemmed, seeded, minced jalapeno

1/4 tsp freshly squeezed lime juice

pinch salt

Combine all ingredients, mixing well.

Summer Cooking, Summer Color

aka, Why Becky LOVES Summer

Clockwise from upper left corner:

Summer Squash & Corn Chowder

TJ's basil pesto chicken sausages, fresh corn, green beans and fruit salad

Heirloom tomato

Granola with white nectarine

Fresh squash

Mint Chip Ice Cream

Chicken & Glass Noodle Salad

Golden Corn Salad with Fresh Basil

Fresh watermelon

Pattypan Squash Hash with poached eggs (sorry, no recipe, just thrown together one night)

Granola with greek yogurt, strawberries and blueberries

Strawberry Frozen Yogurt

Panzanella