Boy Luck Club

K: i want to have a family and a fulfilling job and love my husband but i feel like i should want more than that

I’ve been thinking about this more and more lately, because K and I have been having issues in regards to our jobs. Don’t know how you feel T, but we are putting families and the ideas of the “perfect husband and family” first and foremost on our priority list, and we’re so young!

I kind of feel like this has something to do with not being surrounded by motivated, driven girls who are our age and working. I figured this out in high school too — I was friends with the smart, competitive girls, so I worked hard to keep up with them. But now that I’m on my own, I feel like I’ve lost my drive. How do I fix that?

One thing my mom always tells me is that I have to have my own separate identity. I have to have a good career and do well in my own right so that whomever I end up with respects me, otherwise I’m just another girl hanging onto his coattails. I want to hear your thoughts on this!! Miss you both so much, wish we could all be at the UW game this weekened!

updates

Since I am the only one who posts on this anymore i’m probs just updating myself but anyway, here goes…

The boy finally got his webcam….and told me he wants to come to LA to see me over thanksgiving since i will be there and not in seattle…..

WOAH.

Tuna/Halibut steaks a la Provencial and Mrs. Blodgett’s Sherry Seduction Clams

B asked me to blog a few things so that she had the recipes on hand if she ever needed to seduce anyone with food over in China.

Here is a really good fish recipe that my parents got at a cooking school in the south of France and as B likes to call them “Sherry Seduction Clams” aka “Garlic Clams” a Spanish tapas dish. You are going to need a lot of bread with both of them to soak up the sauce so make sure to buy a very large bageutte or loaf of sourdough if you plan to make either of these.

Tuna/Halibut Steaks a la Provencial

sorry the photo is so bad…I didn’t want to dish up an other plate because I took this photo after dinner was over….

Tomato Sauce:  Cook 6 or 7 fresh tomatoes, quartered with salt and pepper, 1 bay leaf, and thyme (canned, whole tomatoes are ok too) until soft. Run through a food mill and discard the solids.

Mirepoix: Brown 6 shredded carrots and 2 medium onions finely chopped, in olive oil with 1 tsp salt and 1/2 tsp pepper. Add 1 large tbs flour when browned. Peel and finely chop 1 lemon and add to mirepoix with tomato mixture 2 cups dry white wine, bay leaf and dried fennel. Simmer 1/2 hour.

Add tuna or halibut steaks to sauce and braise in a covered pan until cooked through. Serve with rice and bread to soak up the sauce.

YUMMMY!!!!!

Mrs. Blodgett’s Sherry Seduction Clams or Clams in Garlic Sauce

This is one of B’s favorite recipes when she comes to my house. It is best served outside as an appetizer with cocktails and a basket of crusty bread where everyone can gather around the bowl. And I totally stole the photo off of a website but I didn’t have one of this recipe. It’s not exactly the same but you get the point.

Melt 1/2 a stick of butter and some olive oil in a large pan with red pepper plakes to taste. Saute 2 cloves of minced garlic until aromatic then add 2lbs of small butter clams and cook until they open. Once the clams have opened, remove them from the pan and discard any that remain closed.

Add 1/3 cup of sherry to the pan and cook until it has reduced by half. Stir in 1 tsp paprika and the juice of 3 lemons. Season with salt and pepper and return clams to the pan. Stir the clams to coat in the sauce and top with fresh chopped parsley.

Serve clams and sauce in a large communal bowl for dipping along with a large basket of bread and, if necessary, spoons :)

—-K

My all-time favorite cookies (when I’m not craving chocolate…)

I absolutely LOVE these cookies. I think I could eat an entire batch of them by myself… and then i would feel totally sick but I think it might be worth it.

Blueberry Lemon Drops (emphasis on the lemon drop part)

2 cups plus 1 tbs flour (I substituted 1/2 cup of rice flour and they were extra fluffy)

1 cup fresh bluberries

1 cup sugar

1/2 cup butter, softened

1 egg

1 teaspoon lemon zest

1 tbs lemon juice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 375. Mix bluberries and 1 tbs flour to coat and set aside.

Combine sugar, butter, egg, zest, and juice. Beat at medium speed on an electric mixer until light and fluffy. Add the reamining 2 cups of flour, baking powder, baking soda, an salt. Beat on low until a soft dough forms. Gently fold in the bluberries.

drop dough by the heaping teaspoon onto greased cookie sheets and bake for 11 to 13 mins until the edges are golden brown.

Love you all

-K