But then I started to listen as one woman explain how we pin our hopes on the the single moment in time when the clock ticks over and we are frozen in place. How we are when the NYE bell's start tolling is how we will be in the year to come. What?! Really!! I didn't know this? Does that mean then I will sleep through the next year; should I stay awake? What do I do to prepare? The closer I got to home the more the anxiety grew and it turns out with good merit. My un-potty trained three year old poohed in his diaper and I was just too close to home to stop. The smell was retched and soon filled the car. At home as I was changing him the potty trained three old peed her pants. I think they gang up on me. As I was cleaning up the floor and her, the other was tearing through the house at speeds not seen since man broke the sound barrier. With equal strength as speed he crashed and burned not once but twice - really those bruises are self inflicted. By now I am into dinner preparations, and the husband gets home from work, takes one look at the the mayhem and declares "I am making an executive decision, we are having the good bubbles now" and with that he popped the cork. At once I am relieved, the festive sound southed my soul and I began to cook.
Nothing says New Year's more than Paella... Well maybe not but once again I had to clean out my fridge and wanted to do something creative for the last meal of 2009. I have nicknamed it Bottomfeeder Paella after the BC Spot Prawns that my husband and I bought at the docks a few days ago.
- roughly 1lb shelled shrimp
- 1 medium onion
- 1 cup chopped leeks about 1 medium, white and light green parts only
- 4 cloves of garlic, minced
- 1 stalk celery, chopped
- 2 tbsp butter
- 5 whole roma tomatoes, peeled and chopped (fresh or canned)
- 2 cups stock, chicken or vegetable
- 1 tsp salt and more to taste
- fresh ground pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tsp spanish paprika
- 2 tbsp finely chopped flat leaf parsley
- 1 cup short grain rice, rinsed
Preheat oven to 425 F. Heat stock and keep warm until needed.
Melt butter in large oven proof 10-12 inch skillet or a paella pan if you have one, over medium heat. Cook, onion, leek celery about 5 minutes until translucent, add in garlic cook for another minute. Add and mix well salt, pepper, thyme, and paprika, stir in rice and fully coat, cooking until rice glistens.
Pour warm stock over rice, add bay leaf, tomatoes, parsley, and shrimp. Put the skillet in the oven, bake for 10 -15 minutes. Check the liquid level, and add more stock if needed to keep the rice moist.
Remove from oven cover with tinfoil for 15 minutes to finish cooking the the rice. Use more parsley to garnish.
Open the best bottle of bubbly you have and enjoy a home cooked meal.
photo by me.