Cognitive Dissonance and Shellfish Chowder

Ok, so the last debate proves that W is educable - he can be trained to behave himself in front of a camera. My fav pithy comment about the debate (so far at least) is from wonkette.com:

"No child left behind is really a jobs act," says Bush. Of course. And Social Security is really a missile defense program. And Federal Highways funding? Actually a part of the Metric Conversion Office. And clean coal legislation helps you make soup.

Anyway, now that that's over, back to Middle Earth.

It's October, and Spring is in the air. But they're hanging garlands of evergreens with Christmas decorations in the store windows. Better still, the local "adult" store has decorated it's manequins with a Halloween theme. Auckland's got both daffodils and roses in bloom, but it's too chilly to go out without a jacket and it's been drizzling off and on forever. (Or a week, at least. But we lived in Seattle for two years, so this is NOT a problem. Yet.) In Australia, they just hit a record high - 38 degrees. Which sounds like spring temps to me, but actually means it's really hot. And don't even get me started on what time it is where when I'm trying to call the USA (or watch the candidates' debate). Must be a case of the Cognitive Dissonance Blues.

My favorite cure for CDB (or almost anything else, for that matter) is homemade soup. So last night I gave my toy kitchen a workout and made a crayfish chowder. In NZ, "crayfish" are big, spiny South Pacific lobsters. We splurged att he fish market a couple days ago, so this was an encore performance for their shells. It turned out great, and would work just as well with lobsters, crabs, and probably shrimp shells, so I thought I'd share the recipe:

Shellfish Chowder

2 crawfish shells (or equivalent)
1 Tb oil or butter
1 onion, chopped
1 clove garlic, minced
2 potatoes, diced
2 tomatoes, diced
1 c cream

Put shells in a pot with water to cover - about 2 liters (8 cups). Bring to boil, then reduce heat to simmer for about 20 minutes.

Meanwhile, heat oil or butter in a large saute pan; add onion, cook until translucent. Then add garlic, cook just until fragrant; then add potatoes and tomatoes. Cover and cook until tender - about 10-15 minutes - stirring occassionally.

When shells have cooked, strain the broth out and discard shells. Once potatoes are tender, combine vegetables and broth; reheat if necessary. Add cream, and season to taste with salt and pepper (it takes a lot of salt).

Serve with crusty bread. Bon appetite!

Cheers,
Sandie