I swear, sometimes it feels like I never see Chris anymore! We are both working these crazy hours, and we’ll see each other for an hour at night (if one of us isn’t on call) before we both crash out. I miss him! It’s hard to put time & effort into our marriage when we never get to spend time with each other anymore. We try to text each other throughout the day, but it’s of course not the same as if he & I were actually to see each other. For example, I was on call on Sunday. I finally crawled into bed around 3 AM, only for him to wake up at 4 AM and start his day! We are literally like ships passing in the night. Or at least like sailboats. Either way, I miss that man! I haven’t seen him since last Saturday!
Saturday, we went to Cleveland to meet up with a friend of mine from high school. It’s funny, because she and I hadn’t seen each other in 10 years, and this year alone, we’ve seen each other twice in 4 months! That’s more frequently than I see my mother! I finally met her fiance, and it’s their wedding cake topper I am making 🙂
We went to this absolutely marvelous restaurant named Fat Cats, and it’s very artsy and cool on the inside. We had a tiny wait, but it was so worth it- the food was unreal! We all shared several appetizers, including asparagus, sweetbreads, mussels & chorizo, and pizza with grape jam and goat cheese (my pick). Everything was beyond tasty. Then, for dinner, I ordered the Bouillabasse, a tomato-based soup with a variety of seafood. Out of this world. So much so, that I was inspired to make some for dinner this evening- and I did! For dessert, Chris & I shared french toast with berries and goat cheese whipped cream, which again, was out of the ballpark! Highly recommend for anyone in the Cleveland area! Here’s my healthy take on Bouillebasse!
1 Tbsp. Olive Oil
1 medium onion, chopped
4 cloves garlic
1 sweet potato, skinned and cubed
1 fennel, sliced
5 plum tomatoes, halved
1 can tomatoes, diced
1 small can tomato paste
1 Tbsp. Herbs de Provence
4 cups fish or chicken stock
splash white wine
1 tsp. oregano
2 fillets of salmon
2 fillets of tilapia or flounder
1 pound shrimp
1 pound mussels and oysters each
In a large pot, heat oil over medium heat and add onions; sweat the onions. Add garlic, fennel, and sweet potatoes & saute for about 2 minutes. Add plum tomatoes, canned tomatoes, and paste. Stir in Herbs de Provence, stock, white wine, and oregano; bring to a boil & simmer for about 20 minutes. Blend until smooth with an immersion blender in the pot, or pour contents into regular blender & pulse until smooth consistency. Replace in pan. Bring back to simmer & add salmon and tilapia. Poach fish about 20 minutes, then add the shrimp, mussels, and oysters. Simmer for 10 more minute, serve in large bowls. Feeds at least 4.