It's Easy, It's Classy, And It's So Damn Good

Daniel got jealous of my seafood post on Tuesday and wanted in on the action. -Mark I’ll keep this short, but yes, reading about Mark’s never-ending shellfish dinner immediately made we want to write about cooking a giant, steaming pot of mussels or clams. Why? Because shellfish in spring brings me back to a very specific place and time: College, the end of it, when I mostly stopped doing homework and started committing considerable time and attention to lying in the grass.

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