Wednesday, December 22, 2010
what a day,
I woke up several times during the night with really bad leg cramps to the point I was brought to tears. I knew I had to increase my potassium to stop them from happening again.
Finally after dream of thinking, I should be up cooking and cleaning, I finally fell back to sleep for about an hour before we had to get up and take hubby's car to the dealetr.
So drive 18 miles to a dealer, when there was one less then 3 miles from our house.. and a quick trip to Home depot to return some insulation. Then trips to 3 stores and back home. then I call the doctors office looking for missing labs and they suggest I come there and speak to the tech.
get there and when I showed the tech where the test was ordered she checked around and found out it was never run. Since it was over 7 days the original sample was gone and I was just plan screwed. So next week I will have another doctor redo it and the three weeks later, my other doctor will reorder them again.
Off to another store and then home when I started prepping the veggies for thursday nights dinner.
Of course, drop everything to take hubby back to pick up his car, home then to clean and cook and right now i am just exhausted. ten people and counting for dinner tomorrow which is good. This is a great crowd, I will post the recipe belowfor those who want to see what I am making and why all the trips to the store.
Nor cal Cioppino
1/4 cup olive oil
4 cups diced yellow onions
1 1/2 cups thinly sliced fennel
1 cup chopped red bell pepper
1/2 cup minced garlic
1/2 cup tomato paste
1 1/2 cups red wine
6 cups tomato sauce (recommended: San Marzano)
1/2 cup clam juice
1/4 cup lemon, juice
4 cups water
2 bay leaves
2 tablespoons red chili flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1-ounce Sambuca liqueur
4 pounds Dungeness crab, whole, cooked, cleaned, cracked and broken into 4 pieces
2 pounds littleneck clams, cleaned and scrubbed
2 pounds firm white fish, like cod or halibut, cut into 2-inch pieces
2 pounds shrimp, shell on, deveined
1 cup coarsely chopped Italian parsley leaves
Fresh bread, for serving
In a large stock pot over medium heat, add oil and saute onions, fennel, pepper and garlic until lightly browned. Add tomato paste and continue to cook until it browns. Add wine, tomato sauce, clam and lemon juices, water, bay leaves, red chili flakes, oregano, basil, salt, pepper and liqueur to the sauteed vegetables and simmer for 1 hour. Add crab to the sauce and let simmer for 20 to 30 minutes. Add clams and let simmer for 5 minutes, then add in cod and cook 4 to 5 minutes. DO NOT STIR. To finish add, shrimp.
Let cook 3 to 4 minutes until shrimp turn pink. Stir in parsley and serve immediately with fresh bread.