Food!

[chicken]

Being from a land-bound middle state, I grew up hearing about the wonders of real fresh seafood (no frozen fishsticks or lame red lonster which is all ypou can get in the midwest).

So when I stopped being a vegetarian after living here on the coast for seven or more years, I was es[ecially eager to try lots of seafood, and am still particularly fond of it.

Today I made Jamie Oliver's Mussels which were so yummy! Very Thai.

But I also burned my hand with chili pepper oil so I am typing with one hand, so this is all. Takes too long to type with one hand. Maybe time to try that voice recognition software.

Comments

[keever.livejournal.com]

I heart Jamie Oliver, even if I'm not a fan of mussels. His shows like, mesmerize me. That could also have something to do with the fact that I'm generally watching him at around three in the morning.

[chicken-cem.livejournal.com]

Yes, he is mesmerizing. I love the way he just says to grab a handful of that, put in a bit of that, and bash it all up. He's not fussy with the measuring. And all the fresh herbs are so wonderful. I've made some of his vegetarian dishes, the monkfish, the lamb, and even duck. The mussels were a new thing. I've never had a dish of his I didn't like.

[keever.livejournal.com]

That's the way I cook, too. It's mostly instinct. Measuring is for weenies. Of course, that doesn't apply when I'm baking, but whatever.