going home.

something about the autumn makes us all introspective and long to retrieve memories upon which to reflect.

thomas wolfe said "you can't go home again", which is painfully true under so many circumstances.  but something about a one-night visit to my hometown over the weekend seemed to dim the bitter reality of this oft-repeated bit of wisdom.  i think that particular something was dinner with my family on saturday night.

my most vivid and cherished memories of the years that i spent growing up in the house i've lived in since birth took place around our dining room table.  my family was small (just mom, dad, and me), and we always sat down every night at our cherry oak dining room table with some music playing softly in the background.  even if we were only serving reheated leftovers, never did we eat in front of the television, in separate rooms, etc.

only recently did i discover that this was a strange and rare practice.  and only recently have i discovered how lucky i have been to have had shared so many meals with my family in an intimate space.  i intend to continue this practice years from now when i sit around a different table with a family that doesn't exist quite yet.

when i went home on saturday, i walked in the door and was greeted by one small barking dog, the voice of garrison keillor on the radio in the background, vases of flowers, and the delightful smell of bouillabaisse floating in the air.

this is a delicious french seafood stew.  it's surprisingly simple to concoct and always delicious... especially re-heated the next day. 

ingredients

1/4 c. olive oil

1 celery stalk, chopped

1 medium onion, chopped

1 garlic clove, finely chopped

1 leek, cleaned thoroughly and sliced thinly

1/2 tsp. thyme

1 bay leaf

2 c. crushed tomatoes

1 c. clam juice

1 c. dry white wine

1/4 c. chopped fennel

pinch saffron

salt and pepper to taste

12 mussels, well scrubbed and de-bearded

12 raw shrimp (i am allergic, but if you're lucky enough to not break out in hives, by all means, include them)

12 scallops

1 small lobster (optional... unless they're on sale...)

1 pound red snapper, cod, or other white fish, cut into chunks

method

in a large pot or dutch oven, heat olive oil.  add celery, onion, garlic, leeks, thyme and bay leaf.  sweat for about 5 minutes.

add tomatoes, clam juice, wine, fennel, saffron, parsely, salt and pepper.  simmer 15 minutes, adding more wine/tomato juice until broth reaches desired consistency.

add the seafood and cook fifteen minutes (usually, the mussels go in first and steam for a few minutes until the shells begin to crack open.  then add the scallops and fish).

serve hot, with warm bread.  

so perfect.