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Working in IT can sometimes be such a thankless job. Last week was one of those chaotic times when I needed to do major upgrades to our online portal. I spent 7 straight hours staring at a screen....make that three screens!! Finally when everything was up and running the first email I get after three whole minutes of being back online...is....”I don’t like the new icons”???

Great!! Thanks for your support and encouragement. I guess in the IT world you know that you are doing a good job when you don’t hear from anyone. The no news is good news saying applies here.

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_On a different subject; a few weekends ago I decided to try and master the art of making a great mussels marinara dish in less than 30 minutes. So far, no luck! The two recipes I tried we’re good but not great.  It’s all about the sauce but a 10 minute sauce using canned tomatoes will taste exactly like a 10 minute sauce with canned tomatoes. I’m going to work on this one and come up with something that’s better and post it when I figure it out.

It surprises me to know that many people are intimidated by making mussels at home. It might have something to do with the fact that the mussels are “live”. You might not have known that you can’t cook dead mussels.  If they are dead you need to chuck them. I think the idea of cooking “live’ food might turn some people off. If would probably turn me off also if they weren’t so damn tasty.

Here’s the trick with mussels. If the shell is open before you cook them and it doesn’t close by tapping it on the counter, you throw it out. If you are not sure, you throw it out.  After cooking if the shell does not open. What do you do??? Yea...you got it....you chuck it. Mussels are not very expensive. You can get two pounds of PEI mussels for about 5$. So please don’t worry about throwing a few out. Its better t be safe than sorry. Trust me on that one.

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What is the Byssal thread?? The Byssal thread is what you call “the beard’ on a mussel. This is what it uses to attach itself on to rocks in the water. To remove it just use two fingers and give it a quick pull. It should come right out.



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_  This week in The Music Finder I invite you to listen to a great artist from Northampton Massachusetts. Chris Pureka’s voice reminds me a little of Melissa Etheridge with more of a folk rock feel to her music. I really recommend her driving North CD. You can pick it up on the My Music Store page.

This week’s recipe under Supper Anxiety is a Smoky Chicken Flatbread pizza. I consider myself a bit of a traditionalist so I never thought I would make any type of pizza with Chicken on it. Once I tried this at a restaurant I was hooked. Give it a try. I’m sure you won’t be disappointed.


Yolanda
12/28/2011 11:23:42 am

But some people appreciate what you do!

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12/28/2011 11:56:36 pm

Thanks Yolanda,

I know that many people appreciate what I do. It's just sometimes hard to ignore the negative feedback sometimes. I think i will make that one of my New Years resolutions!

I appreciate the comment!

Reply
12/22/2016 02:01:44 am

Nice. I wonder which wine can be a good match with that mussels marinara dish haha. Thanks for sharing

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