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Went to Thailand in December.  Clickity click on the photos.

Koh Lanta, Thailand

Wat Pho, Thailand

Koh Ngai, Thailand

Train ride from Bangkok to the Cambodian border

Bangkok, Thailand

I’m in Cambodia. Yesterday I ate a tarantula for lunch. It was seasoned with a peppery lime spice. It was delicious once I was able to get it in my mouth.

Went to Hawaii again.  I love the snorkeling and the sunsets and the landscape. Click on the pic. There are more.

As much as I dislike summer coming to an end I love autumn in my town. The vineyards that line that hills and roadsides are popping with vibrant purples, oranges, yellows and reds. Autumn is definitely here and it’s beautiful.

It felt like the perfect day to make my favorite Shrimp and Pumpkin Bisque. What?

Pumpkin and Shrimp Bisque

Makes 8 servings.

1 pound large shrimp (16 to 20)

2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
Pinch saffron threads (about 24) – or not.
2 ribs celery, coarsely chopped
1 medium onion (about 8 ounces), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3-inch springs fresh sage

2 cups pumpkin purée, fresh or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage

1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step—pan roasting the shells—gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen.

Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.

2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)

3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.  It’s totally worth it.

kbye

I went to Hawaii again.  Here are some pics, give it a click.

Highlights? Don’t mind if I do.

- Amazing 13 course Japanese meal from Sasabune

1. Albacore Tuna (Canada)
2. California Calamari stuffed with Blue crab…so good!
3. Toro Belly
4. Halibut and Snapper
5. Hamachi (Japan)
6. King Salmon (New Zealand) & Scallop (Boston)
7. Oysters (Washington and Seattle)
8. Tuna (Japan) & Shrimp (Alaska)
9. Amberjack yellowtail (Japan)
10. Kirito (Signature dish)
11. Lobster Tail (South Africa)
12. Unagi on a bed of egg (Japan)
13. Blue Crab Hand roll

- Sailing; stressful yet relaxing at the same time
- Giovanni’s Shrimp Truck
- Hibiscus painted phone booths
- Stand Up Paddle Boarding is the funnest thing ever
- Little 4 month old bulldog in a life vest
- Meeting new friends Marvin and Masako
- the 5 hour chat on the plane ride home with Dusty Woodstock

Going back soon.  I love it there.

Hearts everywhere you look.

byebyenow

I commissioned this painting from the amazing Bogie.  It’s hanging in my dining area.  Isn’t it fabulous?

Cathy and me and a bottle of red wine.

Fun Fact: that bottle holds 8 regular size wine bottles.  It’s called a Methuselah. Unless it is filled with champagne, then it’s called an Imperial.

Cheers!

Check out my new mug.  Maybe Jack Black and Kyle Gass will come drink coffee with me.

Tenacious D rocks

okbye.

Every day I’m amazed at my good fortune. My worries are few. I’m grateful that regardless of what happens next in life I felt content, if even for a bit.

I have a family friend, an aunt basically, who is very sick.  It doesn’t look good.  It’s very sad to know that this vivacious, fun loving person I grew up admiring is now very sick, in hospice care.   Please help me send good wishes to her and her family. And to my mom who is watching her best friend struggle.

KK