How do I feel: Saturdays in general are fantastic and this one doesn’t disappoint!
I started off the day with coffee and my normal breakfast, but was up early as if it were a school day because I had plans to meet up with my favorite twins and help them with a project for the first half of the day. They, of course, plied me with more coffee and almond milk (thanks Amit and Akash!) while we worked on some awesome fun crafty things.
From there I headed up the hill to Taylor Shellfish where I was to have a wonderful lunch of oysters and stories with two fellow Reed alumni, Lindsay and Jon. Jon’s awesome vintage VW van broke down so he didn’t make it, sad face. But Lindsay and I had a great time eating all the oysters that Hilary brought out for us and caught up on all things life, work, food and fun!
I ended up picking up some mussels from their tanks before we left, so I could do a curried mussels dish for dinner. Then Lindsay and I checked out Melrose Market and I went home with a fancy grapefruit mango candle in a mason jar from Butter Home. Sometimes you just have to indulge a little!
Before dinner time, I hit up the grocery store for a few extra ingredients and noted on my walk home how it oddly smelled like snow! Funny since it hadn’t rained or anything earlier….no sooner had I been home, cooking up the onions and garlic for my mussels curry then I noticed it WAS SNOWING!!! YAY, but also, NO! I’d had made plans with my mom to go to the flower and garden show tomorrow and if it snows she can’t come down from her place up North. But it sure is pretty….
The curry was an easy one-skillet build that started with caramelizing onions and browning some garlic. Then adding in frozen green beans that I allowed to get really brown on one side before pushing to the side and pouring in my curry liquid. I took 1 cup lite culinary coconut cream and added 1tbsp yellow curry powder, 1tsp each of smoked paprika, chili powder and a dash of garam masala and cayenne. Then just a pinch of salt and whisked it all till it was combined. Let that simmer in the cast iron skillet and then stirred in all the veggies from the edge of the skillet. Last, I tossed in the mussels in (which I had already cleaned and checked to make sure they were all still alive). Put a lid on for 3 minutes, and while I waited, I chopped up scallions and basil.
The curry had just the right amount of heat to it and the coconut cream was super luxurious – perfection pairing for the strong sea flavor and richness of the mussels.
Warm dinner, cold night – just missing a fire to sit by to watch the flakes fall while I listened to a classic mix of Sam Cooke and Otis Redding. I do love a cozy winter night.
Lesson of the day: So much to see – better get out there and start looking around!