I know there's a big audience on Foodie Friday for decadent, sweet, pretty desserts, but I have some truly great reasons for my resistance of baking those decadent desserts. For one, my other half doesn't want me to contribute to his weight gain, and I totally understand that. Out of sight, out of mind. Secondly, I preferred light desserts, as healthy as possible. Third, I probably can't come close to baking as good as some of the participants I've visited. They are so talented! Hands down!
This is not to say that I don't want great comments. I do think about what type of audience I have and how my audience is reacting to my posts, since I just can't be having a blog to please myself...I've seen many participants stopped by from Designs by Gollum, but week after week, not too many commented on my food postings. No pretty desserts? No recipes? Nevertheless, I am thankful for my site supporters, they are inspirational to me.
I joined Food on Fridays a couple of weeks ago, and liked the cozy list of participants, though I need to get a better grip of how to link-up. I found out several days later that last Friday, I linked myself on the list from the week before! LOL I enjoy a little humor as well, so don't take any of my sarcasm serious. I tried to bring humor through my writing and hope that everyone gets it. :-)
I had the craziest seafood craving the last couple of weeks! All I could think of was shellfish...Yes, my seafood eating habit is contributing to my great cholesterol levels. If it's not one thing it's another! Enough with the explanations though, if you're interested in the ingredients for this dish, it is below the pictures. Have a great weekend!
One box of frozen mussels. One bunch of basil leaves. One clove of garlic. One T fish sauce. A pinch of salt, pepper. 1/2 pinch of sugar. One T olive oil.
Have a pan ready with high heat, add olive oil, add the garlic and sate until light brown. Add the mussels and sate. Add, fish sauce, salt, pepper and sugar. Stir the ingredients and the mussels well with a wooden spoon, and put on the pan lid. Let the mussels sit for five minutes on low/ medium heat. Top it off with some basil leaves and it's ready with your favorite sauce. (Chili? green Tabasco sauce? your own special exotic sauce?)
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