The Medicare Birthday

....whoopee :(   (not!)

Bran muffin, anyone???
Geez, how did I get to this?  I could maybe admit to 45 but, holey moley, this is AARP and beyond!
I guess being alive and mostly well is a reward in itself.  So I am thankful!

Not for the sinus headache I woke up with.  But for being able to wake up.

Zip's brother and his wife invited us to go along to a local flyfishing shop and the Brass Crow  Bass Pro shop today.  Since it's cold and very windy and my head and nose it stuffy, I'll be having a day at home to do my own thing.  That will include making stuffed cabbage rolls, doing some sewing for Brad and Kami, and working on Mom's sweater.  Yesterday I went to the library and stocked up on audio books to get me through the weekend.

This past week I made another of my favorite pasta dishes, mussels with spinach and garlic.
This is as quick and easy as a Rachael Ray 30-minute meal.

Mussels with Spinach and Garlic

approx. 1/2 lb. dry pasta  (I usually use regular spaghetti)
1 package frozen mussels
1 cup fresh spinach(coarsley chopped)
3 cloves garlic
olive oil
4 T. butter
Thai fish sauce or anchovy paste
dash of cayenne papper

Heat pasta water.
Take mussels from freezer and thaw in a pan of warm water.
Peel and finely chop garlic.  Put in small glass bowl and drizzle with about 2 T. olive oil.  Microwave for 30 seconds.  Set aside.
When pasta water comes to a boil, put in pasta and cook until al dente.  Drain and set aside.

Meanwhile open the mussels and pour into a dish to check for pieces of shell.  Remove any small pieces.  At this point you may either remove the mussels from the shells beforehand or check them carefully for cracked pieces and leave the shells intact.  You DO NOT want shell pieces in the pasta!!!


If you want a more elegant presentation, leave the mussels in the shells.

Put mussels in a large saute pan with the spinach and a little bit of water.  The mussels will also give off liquid as they cook.  When the shells have opened (if you left them on) or the liquid starts to simmer, add the garlic in olive oil, and the fish sauce or anchovy, and cayenne.

Add the drained pasta and stir to mix the flavors.  Cook for a few minutes, adding a little bit of water if necessary so that the mixture does not dry out.

Add the butter and cook until melted.

Very easy!  If you leave the shells on, the presentation is elegant enough for company.
Serves about four people.

My cleared countertops are really inspiring me to cook!  LOL!

I have been working on my fiber crafts, but don't have anything to show yet.  I finished my doll and her clothing, but the dress is looking too plain so will add some embellishments to the front.  Mom's sweater is coming along fine.  The cat hair is really showing up on the dark green yarn.  Not good for a picture.  I don't know how I'm going to get it all off before giving it to Mom!

I'd like to say I'm getting some hooking done, but not!

Time for another cup of tea.

Have a great weekend, whatever you plan to do!