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I’ve been sitting here for the last 30 minutes, staring at my computer screen, wondering what to write. For the record, you’re more likely to spot Sasquatch than see me struggling for words. I usually have what amounts to some kind of brain purge syndrome where my posts fly from brain to fingertip in a matter of minutes, leaving me depleted, hungry, and questioning what country I’m in. 

Speaking of countries, the topic today is Greece. And the reason that I’m so confounded is that Greece should bring back memories galore. After all, I’ve been there not once, not twice, but thrice. I’m not liking that word, but I’m sticking with it. It’s like a combination of “throw” and “rice”. Which is what I did once in Greece. At a wedding. So maybe I’m getting somewhere with this Greek business after all.

Our visit to Greece was the first major trip that Rodney and I took as a couple back in 2001. We returned several years later to  re-visit Mykonos and Santoroni and tack on a few more islands (Rhodes, Corfu, Crete). We even did the completely optional/somewhat frightening several-day visit to Athens. Generally speaking, I should have Greek memories, and lots of them.

The problem with Greece – and perhaps it’s less of a “problem” than a “challenge”, is that much of your waking time is spent drinking Mythos (daytime) and Ouzo (nighttime). So what I do remember from our visits is patchy.

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There I am, bawling my way through the last few pages of War and Peace on Ornos beach. (My copy, for the record, is still buried there, unless the department of sanitation scooped my treasure out of the sand and hauled it off to the dump.)

There again you’ll spot us buying strappy leather sandals in a street market in Rhodes. I should say ME not WE; Don’t ask Rodney how he feels about man sandals. Or Tevas. Or short haircuts on women, which he thinks that women tell each other are “really cute” but men strongly do not prefer. (By the way, we argue about this point constantly; maybe I’ll cut my hair short one day just for spite.)

Oh look! Now we’re easing our way along busy roads on a moped in Santorini. On a mission to find the one winery on the island. Not an adventure for the faint of heart or anyone over the age of 25. Mum, I survived, please don’t worry about this anymore.

I do, however, have strong memories of the food. Whether we were sitting down to a fancy dinner in the heart of the Old Town in Mykonos, or beachside at a little taverna, I recall a freshness and simplicity that still influences my cooking today.

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A confession:

I, Jessica, lover of all things seafood, defender of raw oysters, cult follower of everything clam, have never liked mussels.

Sure, I’d order the occasional restaurant bowl, but it was less for the moules, more for the frites. The problem with mussels (not “muscles” friends – I’ve seen that written frequently, which warrants this important PSA) is that if they’re one microsecond past their peak of freshness, they become just plain wretched.

Which is how I’ve eaten them on too many occasions. Even at high-end restaurants where mussels should be held to higher standards. Sometimes a whole bowl is tainted, but most often it’s the one long-dead mussel bomb in an otherwise fresh bowl that can ruin the whole experience.

But it just so happens that on a balmy afternoon in October, we visited The Ivy in LA and my feeling about mussels was about to change.

Let’s backtrack a few days so that I can fill you in on how we found ourselves there.

Rodney and I had just started our second year of school at Berkeley and had thrown a legendary party to break in the new apartment. Reams of students and new acquaintances had poured themselves into our tiny space and we’d stayed up late into the night drinking and chatting.

On nights like these, you often end up with a string of new best friends; some of whom you never see again. Some of whom you do.

Our friend Teddy fell into the second category. Introduced through Rodney’s good friend from college, we immediately hit it off, demanded that he come to our upcoming wedding in Mexico, and promised to visit him in LA.

I was excited for our drive from San Francisco to LA. Rodney and I mapped out our trip, planning to take the scenic route down Highway 1.

Our weekend finally upon us, we took off, hip hop filling the air, and steered our way down through Carmel and the Santa Barbara wine country. We even decided to camp out overnight and I got to use my latest purchase: a thin piece of fabric that was marketed as “the world’s smallest sleeping bag”. Translation: world’s coldest sleep-deprivation chamber.

As dinnertime neared on the second day of our drive, we pulled into a gas station in Calabasas, California. From there, Rodney called Teddy and told him that we’d be arriving at his place in 30 minutes. We were in great spirits. Rodney pumped gas; he spoke with another friend or two while he topped up the tank. I strolled around and craned my neck, hoping to catch sight of Jessica Simpson and Nick Lachey.

And then it dawned on Rodney that with all of the sunshine and good times, he’d missed a crucial detail and filled his tank with diesel.

This, I might add, was no ordinary tank. We were driving our Chevy Tahoe, affectionately known as “the beast”.

For the record, if this ever happens to you, cancel your plans for the next few hours because you’ll be spending them on your back, laboriously siphoning expensive fuel out of your vehicle drop by drop.

We arrived at Teddy’s house at 11PM. The dinner that he’d prepared had long gone cold. Not the best way to christen a friendship. So we did what any good houseguest would do and attacked his wine supply.

The next day, sheepish and hungover, we were in the mood for grub and desperately wanted to give Teddy some space.

Teddy steered us in the direction of The Ivy, which at that point was popular with the movie execs. We somehow finagled a table and nestled into our patio chairs. Once again I craned my neck in search of celebrities, which, in LA, is akin to spotting monkeys at the zoo but with less giddy pointing.

I can’t remember whether we saw anyone of interest; but I do remember my lunch: New Zealand green mussels in a green curry sauce.

When you can recall the exact details of a lunch that you ate 15 years prior, you know that it was good. The green-shelled mussels were impossibly fresh, and the coconut-based curry sauce was spicy, but not overpowering.

I think about these mussels often. I’ve dreamt about recreating them at home. New Zealand green mussel though, are hard to find. I’ve never seen them since – neither on restaurant menu nor in grocery store display.

The good news is that standard black mussels are easy to find. Making it easy for you to recreate this recipe in the comfort of your own home. It’s a glimmer our lunch at The Ivy, minus the guilt and shame. Plus it has the added benefit of some pickled shallots for added flavor. Triple win.

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We’re talking squash again this week. Two weeks in a row, I hope this isn’t a fireable offense. What can I say, I’m passionate about squash. As if last week’s post didn’t convince you…

We stayed in New York this weekend since we had a few activities planned. One of which was the highly-anticipated feedfeed Market Day at the Union Square Greenmarket.

I first linked up with feedfeed on Instagram where they’re building a strong community of like-minded people who love to cook. Their website is growing, and is quickly becoming a go-to source for inspiration on a broad range of topics, from pies and soups to pancakes and smoothies. As the website evolves and becomes more searchable, its curated content will surely rival some of the biggest food websites today. I’m just happy to be a part of it all – as both observer and occasional contributor.

I was finally able to meet the founders of feedfeed – Julie and Dan Resnick – in person this weekend. Their Market Day event at the farmer’s market brought together a number of chefs, nutritionists, stylists and food bloggers and it was fun to chat with everyone about the changing food landscape.

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Social media and social platforms such as feedfeed are no doubt improving the way that food is cooked at home. Restaurant-quality food is making its way into home kitchens as home cooks become more innovative and experimental.

My food has changed immensely since I’ve become part of a community who cooks and then shares the output online. I’ve become more confident, and have started to take risks with my cooking. I’ve become intrigued by unique flavors and textures, influenced in large part by the global accounts that I follow – from home cooks in the Middle East to UK-based naturopaths, and minimalist-minded Scandinavian food stylists. Like a sponge, I’ve soaked it all in, eyes wide open.

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