The shiitake mushrooms are amazing stand-ins for clams, as they have that same chewy texture! If you haven't tried this recipe or don't own this book, you definitely should go get it and try it! Don't forget the oyster crackers, as they are the key to authenticity.

 Just two more couldn't hurt. Plus Pumpkin Beer is Back!



It's really huge. When it boiled, it boiled over and I had to put some in a separate pot. Now, I have 30 cups of stock, which means I have ten mason jars in my fridge. Do you want some?


Alex had a stroke of brilliance and suggested we make chowder for dinner. I love the Glam Chowder recipe from Isa Does It, and so does he. Plus, it's one of the only ways to get him to eat a ton of mushrooms happily. Me? I will eat my weight in mushrooms happily, in any way, any kind of mushroom, on any vehicle, so you can gather that this chowder is my jam. Plus, I'm from New England, where the chowder is abundant. But you don't have to be from New England to love this chowder. You don't have to be vegan to love this chowder either, but I heard that if you love it, you should go vegan, because it will taste better. Someone told me that.

 My friend's record company is called Topshelf Records, and for their 1st anniversary party I made them a cake many years ago, and I feel like my cake-making skills have gotten way better since then, so I made another cake in honor of all their recent success. And my birthday, of course.




We went to the Met! I can't believe we hadn't been for years. We went a few years ago, and some guy used this funny pick-up line on me, which began with "Excuse me, are you German?" I quickly diffused the conversation and moved on to another area, then the museum closed, and I couldn't find my friend who I had come with. I eventually spotted her getting cornered by the same guy and so I sort of just pulled her away. She said, "It was the weirdest thing. He asked me if I was German."



Just run to this restaurant. Right now. Sprint, if you must. Or jog. You'll understand once you get there.


This is me, looking one year older than last, terribly distracted from my mid twenties by a bounty of beautiful vegan sushi pieces. And lemonade. Minty, cucumbery lemonade. Spa-like and zen-inducing.


For dinner, we went home and made New England Glam Chowder from the PPK blog. You have GOT to try this recipe, y'all. It is the real deal. No joke. It smells nice and oceanic. Oceanic, like the sea, from the nori, not the airline that fatefully crashed onto the hidden island in LOST. If I did crash on Oceanic flight 815, though, I would def try to eat some of this chowder. It would kill all the bad vibes from the Others, the smoke monster, and all other sorts of enemies with guns or bombs. Tranquility in chowder.

 








Chowder, for me, is a summer thing. If it's a creamy luxurious white chowder with soda crackers, it's still a summer thing somehow, but this version is especially so. It is chock full of fresh veggies, so if you're buried in CSA produce, or simply couldn't resist all the pretty new colors in the produce isle of your run-of-the-mill supermarket, then this is in your ballpark. This soup is incredible healthy, and this recipe made 16 servings, at about a cup and a half each. Less than 200 calories, with lots and lots  of good stuff for you too. That's why you shouldn't feel bad about chopping up half an avocado and tossing it onto the top of your bowl as a "garnish."


Corn Chowder take 1
2 teaspoons olive oil
6 ears corn, stripped off the cob, save cobs
6 yukon gold potatoes,roughly chopped
2 bell peppers, 1 red 1 orange, diced
1 sweet chile, diced
2 jalapeño chiles, diced
2 poblano chiles, diced
5 carrots, diced
1 lb cremini mushrooms, chopped
1/2 cup white wine
1 chipotle in adobo
1 large onion, diced
2 cloves garlic, diced
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon pepper


1 large carrot
1 large onion
1 large parsnip
1 small turnip
1 sprig rosemary, dill, thyme, whathaveyou
6 corn cobs

1 avocado diced, 1 tomato diced, 1/2 cup cilantro, chopped, all optional

1. Strip the corn off the cobs ans set aside. In a large stock pot, put the 6 cobs, 1 large onion, roughly chopped with skin on, parsnip, turnip, 1 carrot, all roughly chopped, and herbs. Fill pot up with water and bring to a slow boil. Reduce to simmer, and let it rip for 45 minutes or so.  You can prep your veggies while this corn-stock action takes place. When done, strain the liquid into a bowl and discard boiled veggies and herbs.
2.Preheat your fav soup pot w/lid over med-high heat. Heat the olive oil, and once hot, add onion. Cook until some water has been released and onion is slightly translucent, about 5 minutes. Add carrots, bell peppers, chiles, and mushrooms, garlic and salt. Cover and let cook for about 10 minutes, stirring occasionally.
3.Once the veggies are softened and slightly browned, add wine, chipotle, corn and potatoes. Stir everything together and add the garlic powder, paprika and black pepper. Stir again and let cook for one minute. Add the reserved corn stock and cover. Bring to boil and then reduce to simmer for about 20 minutes, or until potatoes are tender.
4.Using an immersion blender, carefully puree the soup, but only partially. You still want some texture, a whole potato chunk or corn kernal will be nice. Taste chowder for seasonings. Spoon into bowls and top with diced avocado, chopped tomatoes and a sprinkly of cilantro. You're done!

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