under the heading of "life goes on, and we can still have good days even in sadness, damnit..."

[lagilman]

Happy Birthday to divanoir and terri_osborne!


And in foodie updates, I can now scratch mussels off my To Be Eaten list. They were...good. Not great, but good. I'll have to try them prepared a few different ways to make a final determination. However, I can give solid marks to Paradou, on Little W. 12th Street in NYC. Excellent food, solid service, very pretty little space. And it's always fun to be back in the Meatpacking District, watching all the Pretty People trying to be Pretty... (also: should anyone feel moved to buy me a bottle of St. Germain for my birthday? I wouldn't say no. Because, yum.)

Now it's back to work. Forty-eight hours left in which to reach goal...

Comments

[bentleywg.livejournal.com]

We used to have mussels soup when I was a kid. I have no idea how my mother made it.

I was looking at that omnivore list. It's missing cuy (http://perufood.blogspot.com/2007/09/seor-cuy-in-san-isidro-yes-peruvians.html).

EDIT: Poking around in that blog I found a food I hadn't heard of before: suri (http://perufood.blogspot.com/2008/08/amazonian-grub-so-suri.html).

[smoemeth.livejournal.com]

How were the mussels prepared? And were they *really* fresh?

Don't give up on mussels until you've had them steamed in garlic broth at a restaurant on the coast (I'm thinking specifically of The Five Fishermen in Halifax, NS, but I'm sure tons of other places in New England will suffice :).

[lagilman]

They were in a white wine and herb broth, and my dad approved of them, so I'm assuming they were well-done (he's a New Englander boy, remember).

It's less the taste, which was very good, as the texture.