Midnight cookies Bagel Adam enjoys seafood stew German chocolate Cheese, peppers and olives for Howie and Bea Goofball. You touch it you eat it.… more →
I Am What I Eatwrote 2 weeks ago: I’ve been in New Orleans now for about 24 hours. I’ve accomplished a lot in this amount … more →
wrote 8 months ago: Of course I forgot to mention that I stopped off at Magnolia Bakery on Friday afternoon, just to rea … more →
wrote 10 months ago: Seafood Stew 1 pound 15 ct shrimp cleaned tail on 1/2 pound mussels cleaned 1/2 pound sea bass cut i … more →
wrote 1 year ago: Spot Prawn season! — Sashimi, deep fried, boiled … more →
wrote 1 year ago: The Navy Yard Bistro is a charming local restaurant and bar to frequent during the off-season. Durin … more →
wrote 1 year ago: Whidbey loves Penn Cove Mussels The PENN COVE MUSSELL FESTIVAL The most flavorful, succulent mussels … more →
wrote 1 year ago: This simple dish combines the subtle flavours of prawn and mussels with pasta. Preparation Time 15 m … more →
wrote 2 years ago: Reasons I love to cook mussels: 1. Inexpensive 2. Easy 3. Looks very impressive 4. Highly versatile … more →
wrote 3 years ago: Chef Magnus Ek/Photo: Oaxen Krog THE NORDIC WAVES-SCANDINAVIAN CHEFS: MAGNUS EK (SWEDISH) Den nordis … more →
wrote 3 years ago: Last night’s dinner Here is the slowcooker Osso Bucco ready to eat with some brown rice. My hu … more →
wrote 3 years ago: Midnight cookies Bagel Adam enjoys seafood stew German chocolate Cheese, peppers and olives for Howi … more →
wrote 3 years ago: Arriving at Mystic… refusing to get out. Coffee. Breakfast on the porch with Martha, Richard, … more →
wrote 4 years ago: 7:44 am 1:21 pm 8:25 9:00 pm The salad was very good, the salmon was excellent, but the mussels wer … more →
wrote 5 years ago: The Sustainable Seafood Blog Event is done. As we end this adventure, the new one begins: making all … more →