Welcome to everyone new this week! I seriously love that you're here!
Every weekend I try to give you something you can use. Happiness hacks. Things to try. Hugs and love from Sydney.
Lately, a lot of people have asked me, "What's the name of your blog, Catherine?" And I tell them I'm an author (traditionally published, not self-published) and my blog is part of my author's website. I say I blog to give something back to the world... instead of engaging in endless self-promotion. So that's me, in a nutshell. Every weekend you'll get something useful. And yes, you'll hear about my books, and I promise never to bombard you.
My Happiness Blog is for you.
So this weekend, I'm giving you mussels. And muscles.
Mussels are not everyone's favourite, I know, but if you were like us... walking around drizzly Point Grey in Vancouver in winter (thank you so much, Glenn & Adele, for the beautiful guest rooms!) and you hurry into the coziest, cutest cafe called Burgoo, and you order a steaming bowl of their Mussels Cocotte, you might just think you're in heaven.
Mussels are surprisingly easy to make, and go on high rotation as a starter at my dinner parties. A pan of mussels and a baguette produce that 'Dig in, let's start a fun conversation' vibe.
I believe in celebrating all the good things in life, like Sundays, and better-than-expected test results, and family, and ordinary days where everything is okay. (How amazing -- we're all okay today! It's an ordinary day! Time to celebrate!)
That's me.
I am the person who takes photos of a teenage basketball player who doesn't want his photo taken while we sit in a traffic jam because... hey, hello, ordinary life! Ordinary is good. I want to remember it!
Mussels Cocotte from Burgoo
- Saute 6 strips of bacon (chopped) and one diced onion in a frying pan (you'll need a pan with a lid).
- Add 1/3 of a bottle white wine (or alcohol-free cooking wine). Increase heat to high and reduce liquid (4-5 minutes).
- Add 1 cup of cream and cook for 4 minutes.
- Stir in 1 cup of chopped Continental parsley and 1 tablespoon dijon mustard.
- Add 1 kg fresh mussels. (I buy mine in a bag from the fish market; they're already cleaned and de-bearded).
- Put the lid on the pan and steam for 8 minutes. Discard unopened mussels!
Serve immediately to mussel-lovers who will also love you.
You are so welcome!
Have a beautiful weekend, everyone. Be fun to live with!
Love Catherine x
PS.
Before I head off into my Sunday, let me say this: I also believe in Muscles. I want to send a tiny bit of encouragement on the muscles front: whatever works for you to build your strength, even if it's only squats in the kitchen while the kettle boils, please do that! From what I've seen firsthand of growing older, being strong is everything.
If you're new, some fun posts are here: You are not for everyone, what to do when you're tired, and being a guest on The Lively Show.
If a girlfriend forwarded you this email, you can get your own every weekend by signing up here! Yay! Love to have you!
A couple of weeks ago, I saw famous Aussie novelist, Tim Winton, with two friends, Joanna Nell whose exciting debut novel is out in October, and Jules Van Mil , writer, blogger, stylist, teacher. Tim said this about giving. I agree. I also think that -- for some of us -- taking requires the most courage. I guess it depends what you do most often: give or take. What do you think?
