Tuesday, October 24, 2006


I'm tracking a package that has been sent from Beijing to our adoption agency and is due to arrive by noon tomorrow. I don't know if this is the package containing info about Baby S. So everyone, keep your fingers crossed that this is the news we've been waiting to hear!!

Until I have referral news, I'm turning this into a cooking blog. At least if I'm cooking I'm keeping busy and making the time pass. For dinner tonight I made my easy, weird version of cioppino. Here it is all nice and hot, ready to eat. I serve this with a nice Chicago hard roll, you know the ones that have crusts so crunchy that if you're not careful it'll cut your gums. It's great when you dip the hot roll in the cioppino, yum!

Here I go with another recipe.

1/4 cup olive oil
2 1/2 cups chopped onion
4 tablespoons chopped garlic
2 tablespoons dried oregano
2 tablespoons fennel seeds
28 oz can crushed tomatoes with added puree
28 oz can whole peeled tomatoes
2 cups bottled clam juice
2 cup dry white wine
2 28-ounce cans baby or chopped clams, drained, liquid reserved
1 pound uncooked salad shrimp, peeled, deveined
1 pound crabmeat
1 cup roughly chopped fresh basil
1-2 teaspoons Cayenne pepper (or to taste)
Salt & Pepper to taste

Heat olive oil in a heavy large pot over medium heat. Add onion and sauté until tender and brown, about 7 minutes. Add garlic, oregano and fennel seeds and sauté until fragrant, about 2 minutes. Add crushed tomatoes with added puree, peeled tomatoes including the juice, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes.

Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.

Maybe tomorrow will bring news about referrals!!



  1. I'm keeping my fingers crossed that you don't have to go one more sleepless night without seeing a picture of Baby S. Just a wee bit longer and you'll have that photo in your hot little hands. Can't wait!

  2. I love the food you have been blogging about and yes my fingers are crossed. I keep clicking on your blog and hoping, hoping that you have recieved your news!

  3. Anonymous7:28 PM

    Girl! If this is how you manage your anxiety - then you will have that freezer stocked in NO time. Pre-China!! (BTW, how did you track down that package?)

  4. OOops, sorry, that email above (the one re: your freezer section) was from me - not sure why this went "anon"??

    Blogger is acting very strange today.

  5. I am way too edge-of-my-seat to cook! I wanna see me some baby S cuteness :0)

  6. Good work sister! Way to keep busy and be productive. I am feeling good news coming our way!!!

  7. ohhhh another good one- thanks for sharing the recipe......and sooooo hoping there is good news for you tomorrow!

  8. Oh you are way to good. Cooking at a time like this. Fingers and everything else crossed for you :)

  9. Wow, 2 awesome recipes in a row!

    I have the Annie song "Tomorrow" on my brain.....!

  10. Anonymous9:04 PM

    Oh man! Coming off a 14 hour day at work and I was even too tired to stop for fast food. I wasn't hungry, but seeing your GOOD cookin' makes me hungry.

    Now about that package . . . sneaky girl, how did you find out about that?

  11. Yummo! That reminds me that I need to quit blogging and start dinner...

  12. Wooohooo! How did you DO that?!(the tracking, I mean...the stew, you explained.)

    Heeeeeeeeeeeeee! Can't wait to see if tomorrow is the day!!

  13. Good grief, they both sound fabulous.

    Waiting with baited breath for your news. Hoping it comes soon for you.

  14. Oh my goodness, I can almost smell it!!!

    Now my mouth is watering, we just ate crappy KFC for tea!!!

  15. you're killing me

  16. Ok, you are on a pre-referral cook spree. I am on a post trip cook fest. I am sort of getting into the whole cooking thing...I am no real cook believe me. I made your Fruit and Nut chili that you posted many months ago and have it frozen...so yummy! Thanks lots.


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