Pasta, seafood and creamy sauce seem made for each other, and what resulted from our efforts that night was a delicious bowl of pasta with so much flavor and variety from the brininess of the mussels and lobster, a great counterpart to a creamy white wine sauce with sauteed mushrooms, fresh veggies for color and texture and Parmesan cheese
FOR THE SALAD. Toss daikon with 2 teaspoons lemon juice and salt to taste in small bowl. Whisk soy sauce, sesame oil and wasabi to blend in medium bowl
I spent the afternoon on Aleve, with my feet up, and ice packs on my knees. One of my favorite salads comes from Ann at Thibeault's Table, ironic because Ann is not much on salads
