Another Birthday And Plenty To Be Thankful For - PLUS Moules Frites And Cake On The Equinox

Each and every year when my birthday rolls around I am reminded how little I actually celebrate this day since I feel that I spend so much time celebrating every other day. I instead use this day to reflect and to feel the gratitude that I am here and it is because of my parents that I am. 

When I feel that I have adequately reflected, usually by dinner time, then I get ready to chow down on what ever my favorite thing is at this point. For many years my chosen birthday dinner was sushi, other times its surf and turf so you can easily see a trend - seafood.

Today my choice, after cruising around the fish markets in Chinatown this morning, is mussels and shrimp or Moules Frites, as its more popularly known. I went ahead and added 3 pounds of large Lousiana shrimp because I can. I made some crispy fried potatoes and some hunks of fresh seeded Italian bread to sop up all the delicious, buttery, wine infused juices. If today is also your birthday I wish you a happy one. If today is not then I wish you a happy Equinox.

Summers' Ova'

The sun is setting on another season and we did what we could. We hit the beach often. We went to the pools often and we did mini road trips - often. We went ahead and cooked up pounds of mussels and several scallops. We had early peas - late I guess. Fruits of the sea and fruits from the land and all of it - fruits from chinatown and we did all of this - often.

1 tomato, 2 tomatoes..

First off my profile picture keeps disappearing so I replace it and it disappears again. Secondly I will post in not so greater detail as to who the occasional woman is in my posts. Thirdly its hotter than pistols. Fourthly its feeding time. Everyone, at least I think everyone, likes tomatoes, mozzarella and basil and this is how I like it. I have posted this version before but here it is again. Why make one when you can make three, after all what good is sharing when you can be a little piggy and have one to yourself? I scattered some balsamic vinager and some extra virgin olive oil along with fresh ground pepper and sea salt to liven it up a little more.



There were also deep fried smelts with a tomato, white peach, parsley and blueberry vinager salsa, followed by some gumbo.

This pot was seriously chock full. It had salmon, tilapia, whole smelts, crabs, shrimp, and mussels as well as okra summer peas carrots and potatoes and one jalapeno sliced in half for that little tiny kick. Why eat such a hot dish in this weather? I dunno.