![]() I sautéed up those pretty little clams, still in their shells, in garlic, wine and a scattering of parsley, and served them over linguine. seemed like we were really going off the rails. Tinkering in the kitchen without the chaos of kids felt downright decadent. The idea? I would depart from my usual spaghetti and clams made with canned clams, and go for fresh instead. On our way out, I picked up a pound of clams for dinner that night. On route to the getaway, we stopped in Sausalito, just North of San Francisco, for an al fresco lunch at Fish, a restaurant known for skillfully prepared sustainable seafood. We did some nutty stuff, like - slept, read a book, and ate dinner, and watched a movie - all blissfully uninterrupted. ![]() ![]() Mom’s Kitchen and I took off for a much-needed overnight away from the kids.
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