The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Is Too Many Mussels Even Possible?

October 19th, 2014 by Ed Bruske


We love mussels. So when we saw them on the weekly menu of fresh seafood from our local food co-op, we immediately placed our order. But be warned: This is a lot of mussels.

My wife swears she didn’t see the print describing a five-pound bag. Imagine her surprise when I placed this big bag of bivalves in the sink. Five pounds for the two of us?

In situations like this, there’s nothing else to do but soldier on. She sautéed shallots and garlic in our cast iron wok, added some vermouth (you can use dry white wine) and as it came to a boil, half the mussels. I promised to eat the other half the next day.

On advise from a recipe she found online, the cook added some cream to the broth. I’ve since decided I prefer my mussels sans dairy. We served the cooked mussels over linguine, which is fine as far as it goes. But even though I don’t eat bread much anymore, having tried the linguine, my vote goes to a nice crusty loaf of country bread to sop up that delicious broth.

What you see here is my lunch of the other half of the mussels, cooked in broth left over from the evening prior. Still damn good.

Bon appetit!

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Making Kindling

October 16th, 2014 by Ed Bruske


We have to light a new fire in our wood stove each morning during the heating season. That means lot of kindling. Fortunately, it only takes a few hours to split months worth of kindling with the hatchet.

When we stack our firewood, we set aside good candidates for kindling. Then I sit down to the task with a five-gallon bucket under the backside. The tractor helps a lot moving the finished kindling to the basement.

Conclusion: you can never have too munch kindling on hand.

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