Install Theme
Continuing the theme for lunch with some littleneck clams steamed in garlic and white wine. This is such an easy dish to make. It takes five minutes and costs about $5 to make at home. 
Heat two tablespoons of olive oil in a good sized pot (5 quarts). I put in a pat of butter here too, but it’s optional. Mine 2-3 cloves of garlic and bring the oil and garlic (and butter) up to temperature together. When the garlic starts to turn golden, put the clams in the pot and give it a good shake to incorporate. I let it go for another minute or so now just to let the flavors marry a bit. Now pour a healthy glass of white wine (anything good enough to drink) into the bottom of the pot and pop a cover on. Let it steam for a few minutes until all the clams open. Boom. Chop up a bit of parsley for garnish because you love yourself. 
Pro tip 1: don’t eat any clams that don’t open because they were dead before you started
Pro tip 2: yep, the clams were alive when you put them in the pot, so remember to cook them quickly after you buy them and not to put them in anything airtight if you fridge them for a few hours. 
Pro tip 3: clams come in lots of varieties. For most applications, you want littlenecks. Cherrystones are too small. Quahogs are too big and tough. The latter is okay for chowder, but if you are going to steam, use with pasta, eat on the half shell, etc, go for the littlenecks. 

Continuing the theme for lunch with some littleneck clams steamed in garlic and white wine. This is such an easy dish to make. It takes five minutes and costs about $5 to make at home. 

Heat two tablespoons of olive oil in a good sized pot (5 quarts). I put in a pat of butter here too, but it’s optional. Mine 2-3 cloves of garlic and bring the oil and garlic (and butter) up to temperature together. When the garlic starts to turn golden, put the clams in the pot and give it a good shake to incorporate. I let it go for another minute or so now just to let the flavors marry a bit. Now pour a healthy glass of white wine (anything good enough to drink) into the bottom of the pot and pop a cover on. Let it steam for a few minutes until all the clams open. Boom. Chop up a bit of parsley for garnish because you love yourself. 

Pro tip 1: don’t eat any clams that don’t open because they were dead before you started

Pro tip 2: yep, the clams were alive when you put them in the pot, so remember to cook them quickly after you buy them and not to put them in anything airtight if you fridge them for a few hours. 

Pro tip 3: clams come in lots of varieties. For most applications, you want littlenecks. Cherrystones are too small. Quahogs are too big and tough. The latter is okay for chowder, but if you are going to steam, use with pasta, eat on the half shell, etc, go for the littlenecks. 

Going to war on my negativity is still going to war. I can’t magically become super positive, so today I’m striving for neutrality.

Graphic Designer LFW?

Looking for a graphic designer to turn an excerpt of a poem that I found into a small poster for a girl’s bedroom. Pink princesses, rainbows and unicorns are not acceptable. When you read the poem, you’ll know why. Willing to shower you with praise, acknowledge your genius and pay you less than you probably deserve. 

Weigh In

Happy with number on scale moving in right direction, but I really need to increase my activity level.

4 hours into the 24000 pushup challenge, and we’ve got 40 pantsless pushups in the books. Working from home is awesome. 

Also, naked chicken tenders are about to happen. Clothing is optional for man and food on this glorious day.