Welcome to the 100th post here on The Cilantropist!
Over the last year this blog has grown and developed, and I am relishing in every moment of it. I can barely believe that I have shared 100 posts with you! I am committed to bringing you fresh, seasonal, and delicious food (plus cakes and cookies, we can't forget those!) and I do my best to only share things that I think are excellent. Compared to when I first started, The Cilantropist is so much more like what I dreamed it would be, and it is still evolving. Keep your eyes peeled for a few changes and additions in the weeks and months to come, but be assured that you will still always be able to find great food over at this corner of the web.
I also want to give a big shout out to YOU! Each and every one of my readers, please know that I love love love having you here and it means the world to me knowing that you appreciate food, family, and friends. I also adore your comments and emails - they make me smile and laugh, and they brighten my day each time I read one. (And I read all of them!) I truly appreciate that you share my blog and recipes with family and friends, since feeling connected to people is really at the heart of my cooking. I hope you will continue to follow along with me as I create another 100 recipes and share stories from my adventures in the kitchen.
I can also say that over the last year my passion for food and cooking has increased exponentially, and everything about it brings me so much happiness. I am more conscious of what I eat now, and more committed than ever to eating sustainably and locally, and working more towards living a hand-crafted life. This doesn't mean eating only organic or natural foods - that is just not realistic for me right now - but it does mean shopping at the farmers market as often as possible and making dishes from quality well-sourced ingredients. Very simply, I think it is a healthier way to live and eat.
So I thought, for this 100th post, that I should share one of my favorite dishes with you since I can source all the raw ingredients from my farmers market.
Are you able to find fresh bay leaves? I think they are just beautiful.
This classic dish of Mussels with Shallots and Thyme has its roots in traditional French cooking since it uses a broth made with cream, wine, shallots and herbs, to steam open fresh mussels. I made this dish for the first time almost four years ago, when my boyfriend and I discovered we could get fresh Carlsbad mussels at the farmers market near my apartment. Nowadays, I can get everything else I need to make it from the farmers market as well, including fragrant thyme and beautiful green bay leaves.
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