Ferdinand is having his first sleep over tomorrow night.Â The friend is coming over here, so we are trying to plan the menu.Â Ferdinand has voted for candy; he said “we would each like to have the biggest bag of candy you can find, and we want to eat it all night.”Â “Ferd” I said, “I’m serious.Â He said, “I’m serious Mom.”
It is at times like these that I know I have issues.Â I can make menus.Â I can do weddings with dietary restrictions, dinner parties with no kitchen or business functions that can’t have anybody picking something up off of a tray that will get stuck between their teeth.Â The minute I have anyone come to my house to eat, if they are four or forty, I start to sweat.Â I think crazy stuff like what do hot dogs go with?Â (Buns)Â And what if he doesn’t like hot dogs? (make a hamburger).
I dropped Ferdinand off at school this morning and I asked his friend to tell me what he will eat.Â He said he’ll think about it.Â I may just have to order out.
In case you are not serving four year olds, why not have a fish party? Â Boil up some water with a half teaspoon of peppercorns, some leeks, a thyme sprig, a parsley sprig, a garlic clove and a half cup of a dry white wine you would be happy to drink.Â Cook with no lid for about 5 or 10 minutes.Â Turn down to a simmer Drop in a few half pound crabs, cover and cook for 7 minutes.Â Remove.Â Add a pound of shrimp with their tails on, veins removed (or not).Â Cook uncovered for about a minute or two, or just as they have turned white.Â Remove.Â Throw some chopped garlic, some chopped parley and some red pepper flakes into a frying pan.Â Cook until the garlic is golden.Â Pour in a cup of the cooking liquid.Â Add some scrubbed mussels and cook for about 3 to 5 minutes covered, until the mussels have opened.
Remove.Â Serve everything in a big bowl, drizzled with your best olive and a squeeze of lemon, and some great bread.Â This is good with broccoli rabe, sauted in garlic and with a little red pepper flakes and lemon as well.