Author Archives: Sandi

De-cluttering Challenge! Day 1

I’ve been reading Bea Johnson’s Zero Waste Home and feeling a little guilty about all the packaged waste I create. Meat? Wrapped in plastic. Cereal? In a box. Bea’s been able to get her family’s annual trash production to one quart per year! That’s about as much as I produce in a minute.

So while I’m not yet prepared to go foraging for Spanish moss in lieu of toilet paper and the electric deer from Christmas is still going strong on my balcony, I am on a mission to de-clutter and simplify my life (she said as she ordered yet another compulsive item from Anthropologie). I got this idea from my good friend Danielle at Cozycakes Cottage who has a bazillion followers so she must be doing something right: she is participating in a month-long de-cluttering challenge from another blogger.

Now, I happen to be a person who develops emotional attachments to pens (they have souls), so I’m cutting myself some slack: I’m going to do a half-month challenge, and invite you to do the same. For 15 days, you get rid of 7 things per day by recycling, selling, giving it away, or, as a last resort, disposing of it.

I’ve begun.

It’s addictive.

And I’m realizing what a gluttonous lifestyle I lead, in a home full of things that could be enjoyed by someone else.

So here we go:

Day 1: I gave away 10 items of clothing — 6 tops, 3 skirts and a dress to my cousin Renee and her daughter Amy. All gently used, cute items that I never wear that look completely adorbs on them.

Are you in? Let me know what you’re giving away today!

 

 

It’s a Pipeline Thing

CNN Money
Image credit: CNNMoney

A couple of months ago I was in a story on CNNMoney which features a photo of me taken by my 9-year-old daughter.   I’ve had experiences with a variety of photographers over time, from newspapers, fashion magazines to private studios — and the pictures that come out best are always the ones that my daughter takes. Maybe I’m just happiest and more natural when I’m with my family.

The story was about diversity in the tech / startup sector, and I was interviewed based on my past experiences as a woman in the space, as a past startup founder and CEO and now as part of another venture-backed company. In my experience, the lack of diversity isn’t the result of overt and intentional discrimination — I’ve had numerous male mentors and advocates throughout my career — but a pipeline issue. To date, there have been fewer women than men who’ve pursued fields of study or expertise that might land them in the tech sector.

Why does this matter? A lack of diversity hurts all around — in the venture capital world for instance, it can limit the type of investment and diversification of a portfolio — I saw this when I raised money years ago for a cosmetics venture. It can also reinforce stereotypes — the dearth of women in tech may make some believe that women aren’t capable of performing in that sector.

I was raised in an Asian-American family where it was expected that I would perform in math, and I went to a high school for science and technology where we cloned violets as freshmen, so tech was never something that was ruled out for me — in a way, it was expected.

I know that’s not the case everywhere, and it starts young. At my daughter’s school, some friends and I noticed that our daughters were saying that they weren’t good at math — even though they were getting As. This confidence issue isn’t  uncommon. We’re lucky to be at a great school where, once she was aware of this, the teacher worked hard to correct this distorted perception — but it did take work.

I’m hopeful that things are changing. I’ve seen more female VCs recently than I ever have. As a society, we’re more open-minded now about gender roles, more aware of early negative self-perceptions of girls in math, and there are clubs and organizations springing up that introduce girls to computer programming (which, by the way girls, is really fun!). Exposure to these types of disciplines helps build strong analytical thinking and problem-solving skills. We could all use some of that.

 

Terrariums: a DIY Love Story

I’ve got terrariums on the brain. The one pictured above? I have it on my desk. I look at it. Then I also look at the picture of the same terrarium that I have on my computer. Desk, computer. Desk, computer. True story.

I saw the most amazing hanging assortment at Grounded in Encinitas, where you can buy supplies to make your own:

and I thought: that’s what I’ve been missing my whole life!

I didn’t buy them that day though. I just let it stew inside me like…well, a stew, til it boiled over and I woke one day with an unmistakable mission: MAKE. A. TERRARIUM.

You can get the cute little 6-inch orbs (which have a flat bottom so you can set them on a table) online here in bulk for less than the $14 or so apiece at Grounded (and if you click the link my kids’ school district gets a percentage donated toward their science, tech, art and music programs!), but I had to buy some just to carry out the calling immediately.

I wanted to populate my terrariums with air plants, or Tillandsia, which can grow without soil. Grounded has the best assortment of air plants that I’ve seen locally, but again, they’re at a premium ($4-9 apiece) to what I’ve seen on Amazon where you can buy in bulk (for around $2-$3 apiece for the more common varieties — more for exotics or larger plants). Tillandsia like bright, filtered light — so within 6 feet of a sunny window is ideal. Air plants are pretty low maintenance — just soak them in a bowl of water for an hour a week.

I also wanted to fill my terrariums with colored sand and preserved moss, which I got from my local Michael’s Craft Store. The sand was $2.99 a bag and the moss, for the colorful variety pack, was $7.99 a bag.

Moss

Then, just stick the plants in anywhere you’d like:

Terrarium

I played around with upcycling some bordeaux glasses I have:

and conceptualized a display using some glass flower vases I have stashed in a cabinet:

The possibilities are bounded only by the number of glass containers that you have. Old jam jars, vases, whatever — they’re all good.

I’ve been trying to figure out what it is I love about terrariums. Simplicity of construction? Ease of care? Yes. But maybe, in some way, it’s the ability to have complete control of a tiny spherical universe when we live in a world that can be so hard to understand.

Now, to wrestle with the question of how many terrariums is too many.

 

Soy Garlic and Anise Spareribs

I was going to call this Chinese Peasant Spareribs but decided not to risk retribution from the Chinese government for cooking peasants. But this, as far as I know (with my only credibility being that I am Chinese…American), is considered Chinese peasant food. It’s simple, yummy and comforting.

I took on a new project at work recently. It has to do with mobile, which is interesting if you’re into that. But it’s been a lot more work, and this is how it’s been going:

Now, drug addiction is no laughing matter, but it’s another thing altogether when you’re not on meth but you look like you do. You can see why I might need some comfort.

Before I start making this, I usually put three cups of rice in the rice cooker. If you don’t have a rice cooker, prepare 3 cups of rice per instructions on the package…but I don’t know how to do that because I was born with a rice cooker.

You want to start with some pork spareribs. Or shoulder. Some meat that has some nice fatty parts. Cut them into bite-sized pieces. As you can see, I take very large bites.

Marbling. That’s the nicer-sounding word that I wanted. You want meat with some marbling.

And garlic. Ever wonder why there aren’t any vampire movies where they’re chasing Chinese people? It’s not Chinese food if it doesn’t have garlic in it.

Put soy sauce, water, sherry, roughly chopped garlic, honey and star anise in a large saucepan. Add in pork spareribs.

Bring the pot just to a boil, and then turn down to a simmer. Cover and let simmer for 1.5 – 2 hours, til spareribs are very tender.

Serve over rice, generously spooning the sauce over the rice. The sauce is the best part.

I usually reserve the sauce and cook some peeled hard-boiled eggs in it for 30 minutes. When they’re cooled, I stick the pot in the fridge. The eggs will marinate in the sauce overnight and the next day you’ll have delightfully flavored hard-boiled eggs. More Chinese comfort food!

SOY, GARLIC AND ANISE SPARERIBS

Ingredients

  • 2.5 lb pork spareribs or pork shoulder diced into 1 inch cubes
  • 3 cups soy sauce
  • 1.5 cups water
  • .5 cups sherry
  • 1 cup raw honey
  • 12 cloves garlic, chopped
  • 7 star anise

Place all ingredients into a large saucepan. Bring to a boil, and then turn down to low to simmer. Cover and simmer for 1.5 to 2 hours, until pork is tender.

Serve with sauce spooned over rice and a side of vegetables if desired.

Serves 4.

 

{Travel} Grand Canyon / Maswik Lodge

Grand Canyon

You know how some things are so awesome that they almost become cliche — like bacon, ninjas or Chuck Norris? The Grand Canyon is one of those things.

So it was only recently that I thought perhaps I should check it out. Kind of like how five years after the iPhone came out I finally got one and thought, huh, maybe this Apple thing is here to stay (except that maybe it isn’t).

My kids get a week-long break in February, but I don’t, so we planned a half-week road trip from SoCal to the Canyon. We decided to stop in Vegas on the way there and back to break up the drive.

We saw a lot of this on the drive:

Open road

Lots of wide open spaces that make you really feel just how big America really is, and how small you really are. And truckers. I thought a lot about truckers on our trip, about how lonely it must be, and how poor the food choices are. At one point I fantasized about starting a non-profit to improve the eating options of truckers, and then I started to get emotional from all the conversations I had with the imaginary truckers who engaged with the non-profit and were so happy to see arugula salads and juice bars. I never said that I was stable.

As we progressed through the mighty Mojave desert the landscape was painted with beautiful luminous coral brushstrokes:

Mojave desert evening

and finally, sunset:

Mojave sunset

We did a quick jaunt to the Vegas strip, which included stuffing our faces at the Bellagio buffet that was amazing but totally not worth the kids eating just mac and cheese, and headed back to rest up for the drive the next day. Not without passing a billboard for Crazy Horse 3, to which my 9-year-old responded, “Let me guess. It has nothing to do with horses.”

Vegas

The next day we picked up and drove to the Hoover Dam, which is only about 30 minutes outside of Vegas. There, you can be in Nevada, and then Arizona, and then Nevada, and so on within minutes, which is kind of fun since they’re in different time zones. I won’t dwell too much here on the dam except to say that it is very big and and an engineering feat indeed.

Hoover Dam

We also stopped in Arizona to get gas here, because how could you not:

Uranus Gas

Now, the Canyon. We arrived at the South Rim around 4 PM and hurriedly drove around looking for the Maswik Lodge, where we were staying and which is just at the edge of the canyon. You can see the outside of the lodge here:

Maswik Lodge outside

We walked the quarter mile up to the rim where there were mule deer at every turn:

Mule deer

Path to rim

and were greeted with this:

Grand Canyon panoramic

Grand Canyon view

There’s really nothing that prepares you for the vastness and the grandeur of the view. It was a quiet evening, and we were nearly alone along the rim as the sun was beginning to set. The majesty of the canyon literally takes your breath away. We couldn’t help but be silent as we took the view in.

It looks like a painting. It changes constantly. It’s different at every turn. It brings you a certain peace. At least, it brings me peace. Grand landscapes and sweeping swaths of sky give me the perspective that I am but a tiny piece of this world. That my stressors, no matter how big they seem when I look inward, are infinitesimal when I look outward. That’s why I love big skies. They help me decompress.

After a quick walk around, we headed back to the lodge.

Walking back

Now, a bit about the Maswik Lodge:

  • It’s inside the National Park and you can make reservations here. We went in the off-season so rates were very reasonable and easy to get; you will likely have to reserve early if you’re going anywhere from April through October.
  • There are two choices of room types: the North rooms have been renovated and have nicer bedding and furniture; the South rooms where we stayed are perfectly reasonable and clean, though basic. I didn’t see any of the renovated rooms but will post photos of our room here. The room is very small — not much more than what you see in the pictures.
  • I wasn’t sure what to expect from a park service lodge, but shampoo, conditioner and lotion was provided, as was an ionic hairdryer — nice touch, I thought.
  • We went in February so it was cold and snowy outside, but the rooms were very warm. VERY warm. We turned off the heat and were still pretty hot, and the air was drier than we were used to. But we live in SoCal so are inherently weaker than other people.
  • I’ll be making a separate post about the food at the lodge, which was very reasonable as well and exceeded my expectations for what I’d be getting at a park.
  • I’ve heard good things about Bright Angel as well, but it wasn’t available when I checked. Bright Angel is right on the rim.

Ok, now for the pictures. I forgot to take them before we settled into (read: made a sty of) the room, so please forgive the mess but you’ll get an idea of the space.

The beds (and knitting children):

Beds

The bathroom was small but clean and the water pressure was excellent:

Bathroom

There isn’t a closet but there is an area for hanging clothes, and a sink and mirror just outside the bathroom:

Mirror and sink

There’s also a little desk right next to the entrance that you can make look like this:

Desk

And here’s the outside of the lodge again:

Lodge outside

The next morning we headed out to explore the South Rim of the Canyon again — the North Rim is inaccessible in the winter due to snow. Unless you have traction equipment, you can’t walk down into the canyon either in February because it’s icy, so we walked along the easy, paved trail that has convenient lookout points throughout. There’s also a free shuttle bus service that runs along the rim and to the various lodges in the area.

There are a few lookout points that the bus doesn’t reach, so we drove out to those; as I said, the canyon looks different throughout the day and from different vantage points:

Canyon again

After a couple of hours we packed ourselves back into the car and drove away, peace and beauty at our backs.

Lentil Sausage Soup

Ok, I’m going to tell you something about me that you can’t tell anyone who lives in California: I like hot dogs.

And I have a couple of packs of them in the freezer.

So I was excited when I saw this recipe from Ina Garten on a cold Sunday night, because it was a super-healthy and flavorful looking soup, mostly. Last time I looked I could not find sausage or hot dogs on any healthiest foods list, but I think life is all about balance so if you have a bunch of healthy, yummy ingredients in your recipe they should balance out the indulgent things. This is how I end up eating fruit-flavored ice creams. (If you follow  my Facebook page, you’ll know that I recently made ice cream for the first time, and am sort of wishing that my eyes were never opened to what’s actually in it.)

This soup is a lot yummier than it looks….and while it’s not the most colorful soup ever, it’s a nice, hearty meal for a winter’s eve.

I didn’t take any pictures of the “making of” this time, sorry. I was too preoccupied with my hair. Here’s what’s going on with it:

  • I’ve been afraid to get it cut again for fear of disrupting my Tokyo haircut. That haircut is magical — completely no-maintenance and for the first time ever I actually kind of have volume. Next time you see Crystal Gayle, you’ll do a double-take and then realize that it’s just me.
  • I have actually been curling my hair to make it look shorter. This has resulted in a co-worker calling me San-do-ra in the office. It makes me look like I’m ready to go out on the town…in a 1950s kind of way.
Curled hair portrait, courtesy of photographer age 9, via Instagram

Anyway, it’s fun to mix it up every once in a while. Apologies for going on about it. There aren’t many women at the office and sometimes I just want to talk about my hair.

Back to the recipe. When I made it I substituted hot dogs for kielbasa, just because I had them. Make up a batch and enjoy it for a few days!

LENTIL SAUSAGE SOUP (from Barefoot in Paris by Ina Garten)

Ingredients

  • 1 pound French green lentils (recommended: du Puy)
  • 1/4 cup olive oil, plus extra for serving
  • 4 cups diced yellow onions (3 large)
  • 4 cups chopped leeks, white and light green parts only (2 leeks)
  • 1 tablespoon minced garlic (2 large cloves)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon ground cumin
  • 3 cups medium diced celery (8 stalks)
  • 3 cups medium diced carrots (4 to 6 carrots)
  • 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
  • 1/4 cup tomato paste
  • 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
  • 2 tablespoons dry red wine or red wine vinegar
  • Freshly grated Parmesan, for serving
Preparation

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Makes 8-10 servings.

HOMEMADE CHICKEN STOCK

Ingredients

  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in 1/2, optional
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
Preparation

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

 

Yield: 6 quarts

 

Why Shopping for a Handbag is Like Looking for the Right Guy

I haven’t been cooking much this week because I’ve had the flu. And I have to make this quick because the Ny-Quil is kicking in.

Anyway, when you have the flu there isn’t much you can do but lie in bed and hope you pass out for the first couple of days, and then lie around being too sick to do anything active but too alert to think about nothing for the next couple of days (plus watch Downton Abbey). So I reverted to my innate competency and started shopping around for a handbag.

I got the feeling that it should be yellow. A bright, bold, cheerful yellow — not marigold, not celadon — there should be no mistaking this fresh, lemony yellow.

I felt I should decree that shouldst such bag be bold in hue, said bag shalt be structured and not unstructured. Thine form shalt hold its shape regardless of surrounding environs, and shalt not shift its shape in case of changing environs. Thou shalt be at least 10 cubits (ok, I’ll take inches) in width and 5 cubits (or inches) in depth.

It should be leather. The leather needs to smell like leather, which means it cannot be patent leather.

It must be a satchel.

And after hours of groggily surfing the web, I identified a few candidates but was wary about transacting a big(-ish) ticket purchase sight unseen. What if the bag is bigger than I thought? Clumsier? It’s leather not the right texture?

If only there were  a handbag goddess to whom I could submit my criteria, and my supplications would be answered in the form of a beautifully packaged box, wrapped in paper without tape the way they do it in Japan, with an incredibly cute dustbag that you might mistake for an adorable shopping tote.

When I was single and bored and would think, “I wish there was some new guy for me to like.”

I always had a framework: he has to be smart, but not crazy; funny, but still laugh at my jokes;  attractive but not prettier than me.

I wished there was a guy goddess to which I could just submit my criteria and have it fulfilled. The accompanying adorable shopping tote would have been nice too.

I did eventually find the right guy, though he did not come with an adorable tote and is prettier than me. Which is why now I must shop.

Anyway, I submit now to the internet goddess and hope that something comes of it. I suspect that nothing will, given that I am posting this on a food blog, but the internet is a wondrous thing. If you’ve seen this Most Beautiful Bag in the World please send me a link.

Ham and Split Pea Soup

 

It’s been a cold winter here in southern California — and I’m talking about a greater than +/- 5 degree variance in temperature. Scoff if you like, but cold is relative. Like the saying goes, a sweater is what you put on when your mother is cold.

Cold weather puts me in the mood for hearty stews. I like my hearty stews chunky (I like my peanut butter, however, smooth, and my beverages shaken, not stirred — as if I knew the difference).

A lot of my cooking is done Iron Chef-style, with whatever happens to be in the fridge (tonight, for instance, I made a cauliflower and leek soup using some leftover garlic butter made a few days back and chicken stock — and it was lovely), and what I love about this is that it feels a bit like a scavenger’s soup, delicious edition. I made this batch after Christmas with leftover ham and brought it on our ski trip. It would have been a little more wonderful if my friend (who was in charge of dinner the first night) hadn’t brought an 8.5 pound ham, and if we hadn’t had ham in every iteration thereafter. Also, if I didn’t have to ski so much. But I still do love ham and split pea soup.

My favorite part of skiing is that kids look like cute little astronauts with no joints. Based on that I am sure you have deduced that I am an excellent skier.

The best version of split pea soup I’ve had comes from The New Best Recipe from Cook’s Illustrated, which is one of my go-to cookbooks despite not having a single photograph in it that would qualify as food porn — so that is saying a lot.

Start by simmering the ham for 2-2.5 hours, til the meat falls off the bone. This makes flavor for the broth.

Take the ham meat and bone out; add split peas and thyme and simmer 45 minutes. When the ham’s cool enough, shred the meat. You’ll want to devour all the tender meat immediately, but try to hold off.

Saute onion, carrots and celery in oil, stirring frequently, for about 30 minutes til they’re really brown and caramelized. More flavor!

Add the veggies, potatoes and shredded ham into the soup and simmer about 20 minutes more. Season with salt and pepper and serve.

HAM AND SPLIT PEA SOUP (Cook’s Illustrated)

Ingredients

  • 3 quarts water
  • 1 piece (about 2.5 pounds) smoked, bone-in picnic ham
  • 4 bay leaves
  • 1 pound (1.5 cups) split peas, rinsed and picked over
  • 1 tsp dried thyme
  • 2 TBSP extra-virgin olive oil
  • 2 medium onions, chopped medium
  • 2 medium carrots, chopped medium
  • 2 medium celery ribs, chopped medium
  • 1 TBSP unsalted butter
  • 2 medium garlic cloves, minced or pressed through a garlic press
  • pinch sugar
  • 3 small new potatoes, scrubbed and diced medium
  • ground black pepper
  • minced red onion (optional)
  • balsamic vinegar

Preparation

  • Bring the water, ham and bay leaves to a boil in a large soup kettle, covered, over medium-high heat. Reduce the heat to low and simmer until the meat is tender and pulls away from the bone, 2 to 2.5 hours. Remove the ham meat and bone from the broth; add the split peas and thyme and simmer until the peas are tender but not dissolved, about 45 minutes. Meanwhile, when the ham is cool enough to handle, shred the meat into bite-size pieces and set aside. Discard the rind and bone.
  • While the ham is simmering, heat the oil in a large skillet over high heat until shimmering. Add the onions, carrots and celery; saute, stirring frequently, until most of the liquid evaporates and the vegetables begin to brown, 5-6 minutes. Reduce the heat to medium-low; add the butter, garlic and sugar. Cook the vegetables, stirring frequently, until deeply browned, 30-35 minutes; set aside.
  • Add the sauteed vegetables, potatoes and shredded ham to the soup; simmer until the potatoes are tender and the peas dissolve and thicken the soup to the consistency of light cream, about 20 minutes more (I still like my peas intact but very tender, so shortened this by 5 minutes). Season with pepper ot taste. Ladle the soup into bowls, sprinkle with the red onion, if using, and serve, passing the balsamic vinegar separately.

The recipe says that it serves 6, but I find it serves more like 8-10.

Mussels in White Wine

Happy New Year, friends! I’m a little sad to say goodbye to 2012, but nothing that a little (or a lot) of seafood can’t fix. It’s been a tradition in our house to have a seafood feast at New Year’s, and we’ve even been known to eat so much that we can barely breathe (resolution that year: reduce gluttony).

Some of my favorite meals are the ones that I don’t have to cook myself, and my husband did most of the cooking for our New Year’s Eve dinner. About 25 years ago I went to France with my family, and we had these mussels at a restaurant. For the next 25 years my parents talked about it. My husband grew up in France, so between all of us there is a significant Moules marinieres fan base in the family. My sister-in-law and brother-in-law kindly gifted me Ina Garten’s Barefoot in Paris which has a delicious version of this recipe.

Start by soaking the live mussels in water and flour for 30 minutes, which gets them to expel sand (mmm, nothing more appetizing than “expel” in a recipe).

Then, de-beard the mussels. Let them reveal their true identities.

My husband is wearing gloves because he sliced off part of his fingernail and finger using an ultra-sharp mandoline that I got from Sandra for Christmas. We love the mandoline but the lesson here is that when you use instruments made from a country with a sword heritage. you should be careful.

Sautee the shallots and add garlic.

Then add tomatoes, saffron, parsley, thyme, wine, salt, and pepper.

Add the mussels and stir.

Cook til the mussels open.

And then try not to eat too much.

Wishing you a savory 2013!

MUSSELS IN WINE SAUCE (Ina Garten, Barefoot in Paris)

Ingredients

  • 3 pounds cultivated mussels
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 cup chopped shallots (5 to 7 shallots)
  • 1 1/2 tablespoons minced garlic (5 to 6 cloves)
  • 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
  • 1/2 teaspoon good saffron threads
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup good white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Preparation

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Serves 2; can be easily doubled.

Shortbread Cookies

Happy Christmas Eve and happy holidays! I should be scrambling around my house making canapes and getting ready for the flood of relatives coming through the door this afternoon, but I tarry. Instead, I’m thinking about whether I need to bake more of these cookies for tonight, and about things I would like but will not get for Christmas, such as:

  • A mechanism in my bed that allows a hole to be cut out so that I sleep on my stomach and still be able to breathe, massage-table style
  • An secret FDA-approved supply of injectible glucocorticoid that is only supposed to be administered by doctors but that I could administer myself whenever my skin breaks out

Back to things that I can make a reality: the kids and I baked these cookies for me to bring to the office for the holidays. They’re so easy that even I can make them, and the girls decorated liberally with sprinkles. I only had to make two colors of frosting (red and green) which makes me happy.

I believe that Martha Stewart is the original source for this recipe, which I got years ago in a cookie exchange. Here it is:

CHRISTMAS SHORTBREAD COOKIES (Martha Stewart)

This buttery cookie gets better with age: it can be stored up to a month, and over time the flavor deepens.

Ingredients

  • 1 1/3 cups (2 sticks + 6 tablespoons) unsalted butter, room temperature
  • 2/3 cup sugar
  • 3/4 tsp salt
  • 3/4 tsp pure vanilla extract
  • 3 cups all-purpose flour

Preparation

Preheat oven to 275 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.

On a very floured surface using a floured rolling pin, roll out dough to about 1/4″. (I used floured wax or parchment paper, below and above the dough — less sticky I find.) Use cookie cutters to cut into shapes. Bake until evenly pale golden but not browned, 13-15 minutes. Transfer to a wire rack to cool completely.

Makes 36 cookies.

For the icing, I used Marian at Sweetopia’s recipe here. If you need to know anything about cookie decorating, look around her site — she knows everything!

Hope this fills your emergency cookie needs. Now — to clean. Have a delicious Christmas and holiday season!