I’m almost done shopping for Christmas and even took care of a couple of December birthdays a while ago but I’m at a loss as to what to get for one couple.

They have everything.

They want for nothing and honestly their buying power is a lot more than mine-they deserve every penny of it mind you.

I thought of making a charitable donation (that’s on my Christmas list this year especially after watching the documentary “Where’s my goat?”).

What would you do?

My favourite gift that I’ve bought has to be a felt tea set for the little one from Etsy (LittleBittyBakery). It even has felt sugar cubes! This lovely woman is now usually just selling the materials and the patterns but actually made one for me. It should be here any day and I can’t wait to play with it-I mean see the baby play with it. 🙂

Enough meandering; for the food this week it is going to be pretty simple as I’m out two nights and we need to get a lot eaten out of the fridge.

I went to Town (http://townlovesyou.ca/) for dinner the other night with work mates and can’t get their scallops out of my head. They were perfectly seared, served with baby clams and Israeli couscous.

Yummmmmmm…I’ll have to reproduce this at some point.

The staff could not have been more accommodating and I had a bit more wine than I intended.

1) We started the week off with a bang-Banana Cream Pie for dessert and Coq au vin for our main
2) W then felt less decadant with the next night’s; rice noodles, stirfry and spicy tofu
3) Zucchinni lasagne is on the way
4) Mussells on Friday sound like a really good idea.

We’re in a bit of a food rut right now so a different mussell recipe this time and I’m really looking forward to it.


5 pounds mussels (preferably cultivated)
3 limes
a 13 1/2-ounce can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs

Accompaniment: lime wedges
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Preparation: Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.

Serve mussels with lime wedges.