Peanut butter cookies
6 different types of cheese
(plus some snacks I brought from home)
I also brought home some Indian seasoning packets, Cajun seasoning, hickory oil, and a garlic grating plate.
How I'm still hungry now, I'll never guess. This new job rocks. I am, however, going to turn into a rolly-polly. I always feel like I'm going to miss out if I don't try one of the samples/test kitchen trials that come in. I better learn some self-restraint.
Last night I made the most amazing baked clams. So good, in fact, that Joe and I decided we wanted to eat them every day for the next two weeks. There are no photos because I'm lazy, but I guarantee you that you will love these (and they are pretty when they are all toasted up!). Please, please use fresh breadcrumbs! I know that I have always ignored this note myself, but I promise it makes a huge difference in the flavor of these guys.
3 dozen clams
1 1/2 c. FRESH breadcrumbs
1/4 c. chopped parsley
3 cloves garlic, minced
1/2 c. finely grated Parmesan cheese
1/2 t. salt
1/2 t. pepper
6 TB butter
Preheat the oven to 350 degrees.
Clean the clams thoroughly. Open the clams and leave the meat on one shell, discarding the other. (NOTE: It is difficult to open the clams this way. If you prefer, steam them just until they open--no longer--and then discard the top shell. Cook the clams as little as possible when doing this because they get another chance to cook in the oven).
Mix together the breadcrumbs, parsley, garlic, salt, pepper and Parmesan. Melt the butter and stir into the breadcrumb mixture, it should just be barely damp. Top each clam with about a teaspoon or two of the breadcrumb mixture and press into the clam shell. Place in a baking dish and continue with each clam.
Bake the clams for about 5 minutes, then turn on the broil and cook until the breadcrumb mixture begins to darken and brown. Serve immediately.