Pleasures of the season

Now that the official start of summer has arrived, I’m into my latest obsession: dining by the ocean.

Sitting outdoors, sunlight glittering over the ocean, the hot sun on my back, a nice breeze in the air…. got my shades on.  Sipping a cool, crisp, sauvignon blanc and getting lulled into a state of total nirvana. 

Is there anything better than this?!

Add the perfect dish of mussels with it, and the answer is no.  No. 

More than this….  There is nothing more than this.  You tell me one thing…. More than this….

This song should get you into this state, with or without the al fresco thing.

But if dining outdoors by the ocean sounds good to you...


perhaps you might like to try....

1. Drive to Olde Cape Cod - Massachusetts - Falmouth, to be exact.

2. Make your way to the Flying Bridge Restaurant and ask to be seated outside.  

3. Quickly get over the occasional unconventional server.

4. Order a nice glass of white wine.  (That should help.)

5. Look at the menu as if you are considering an option other than mussels.

6. Order the mussels.

7. Finish your glass of wine as you await your mussels.

8. Get lulled by the ocean and the heat and the wine.

9. Order a second glass of wine.

10. Savor the juices and every delectable mouthful of sheer heaven as you spend one of the nicest afternoons you've had in a long time.

It had been nine months since I had tasted those mussels.  Way too long.



Mussels prepared with chorico, white wine,
lemon, garlic, basil and butter

Now for a meal that I have been making obsessively at home.  Salmon with salad.  Nothing fancy, just light, easy and delicious.

 Salmon with Salad 



The way I'm making salad these days....

Combine red leaf and green leaf lettuce.  Squeeze on some lemon and drizzle with olive oil.  Add salt and freshly ground pepper.  Eat.

Sometimes I put some celery in it, and maybe some grape tomatoes and kalamata olives.  OMG!

The way I'm making salmon these days....

Put salmon in a baking dish skin side down.  Spray the top of salmon with cooking spray. Add salt, freshly ground pepper, and some dried thyme.  Bake at 400F for 15-20 minutes or until done.  YUM!

What I'm drinking with it...

Saumur.  A chenin blanc from the Loire Valley in France.  MMM!

Enjoy!