Monthly Articles

Summer Clam Bake

1-IMG_6067Even though we don’t live near the ocean, I wish we did. I miss the sound of the waves, the smell of the salt air and the plethora of fresh sea food. I would move back in a heartbeat if I wasn’t so terrified that one day a huge earthquake will hit and the coastline will sink.  So, summer time usually means a trip to the coast to say a quick “hello” to the ocean and gorge myself at a restaurant on the Harbour Quay.

This summer, the trip will not be possible, so we are doing the next best thing and having a clambake. Without clams, since we couldn’t find any to purchase, and we baked it in a roaster oven instead of a pit in the sand. This is basically the equivalent of someone who gives a recipe 5 stars on allrecipes.com but changed the whole thing – “Yes, I loved this recipe for deep fried cod, but I made a few changes and used tilapia instead of the cod. I also chose not to deep fry it since I’m trying to be healthier and chose to wrap it in parchment paper with a slice of lemon on top. Was fantastic! Will definitely make it again.”

The history of the clambake dates back to pre-colonization when the First Nations people along the coastlines would cook their seafood in large pits dug in the sand. Hot rocks would be layered at the bottom of a pit, topped with seaweed, clams, mussels and Sebastian’s ancestors (or predecessors) depending on where you place Ariel and her mermaid family on the timeline of evolution, and topped with another layer of seaweed. 

When we think of clambakes, we also think of beer. And homemade potato chips. And pie. Cherry pie to be exact. Because we are obviously super wholesome people. Warrant kinda wholesome.

giphy-downsized.gif

 

And we did them all to perfection. Best and easiest dinner ever! Pinkie swear. 

Menu:

Decorations, aka. ambiance:

It was a lot of fun and easier than we expected. We will definitely be planning a clambake 2.0 in the near future.

And, while we’re speaking of parties, don’t forget to check out our Top 10 Most Interesting People at a Party – R. Dolly.

 

Advertisements
Recipes

Homemade Potato Chips

I have been making “healthy” potato chips for awhile now.

 

giphy.gif

Why the airquotes you ask? Well, maybe you didn’t, but nonetheless, I will explain. My “healthy” potato chips are microwaved *gasp! I know. They do however, have much less oil and preservatives.

healthy-potato-chip-maker

Whenever I feel like a snack, but haven’t gone to the store in awhile, I will run a potato over a mandoline, dab the slices dry with a paper towel, sprinkle them with salt and microwave them. I am the queen of useless/cool kitchen gadgets, and happen to own one of these handy contraptions (pictured on the left). You can find many versions on Amazon. If you’re smarter than me, you will find one that makes more than 20 chips at a time. Especially when you decide that this will be one of your contributions to a dinner party. doh!

 

After the first 40 chips, half of which I ate as soon as they came out of the microwave, I decided I better get my shit together and find a way to make this go a little bit faster. People were on their way and time was of the essence. I had already pre-sliced and rinsed the potatoes since that was super easy so I had an abundance of supply and very little time. Google to the rescue. I threw my version of “health” out the window, tossed them in olive oil and threw them on a cookie sheet lined with parchment and cooked them in the oven at 400F for 20 minutes, flipping them over halfway through cooking. Still wasn’t as easy as buying a bag of chips, but they were impressive and tasted fantastic.  – R.Dolly