Home Home Biography Home Products Contact Home
The School of Flaunt Handbook!

Categories

Blog Roll & Resources

Follow Our Blog

Subscribe to RSS

Subscribe to our RSS Blog with one of these popular web-based RSS feed readers:
  • Subscribe to our RSS Blog with Google RSS Feed Reader
  • Subscribe to our RSS Blog with Yahoo! RSS Feed Reader
  • Subscribe to our RSS Blog with AOL RSS Feed Reader
  • Subscribe to our RSS Blog with NewsGator RSS Feed Reader
  • Subscribe to our RSS Blog with NetVibes RSS Feed Reader
  • Subscribe to our RSS Blog with Rojo RSS Feed Reader
  • Subscribe to our RSS Blog with Pageflakes RSS Feed Reader
  • Subscribe to our RSS Blog with Blog Lines RSS Feed Reader
Or...subscribe with your stand-alone RSS feed reader; copy & paste the following RSS feed URL into your reader:

The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

Share this Article:

Ronda Carman’s Avocado and Mussel Soup!

Category: Entrees  |  Permalink

Published: Friday, July 22, 2011

Ronda Carman's

Avocado Mussel Soup from All the Best Blog

3 leeks (white and pale green parts), quartered lengthwise, then sliced crosswise

2 tablespoons unsalted butter

4 (3-inch) sprigs fresh thyme

1 (12-ounce) bottle lager

1 1/2 cups water

3 pounds mussels, scrubbed well and beards removed if attached

1 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon coarsely ground white pepper

1 (8-ounce) firm-ripe avocado

3 tablespoons coarsely chopped fresh dill

Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.

Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil.

Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.)

Working over a bowl, remove mussels from shells and put in bowl and discard shells. Pour any cooking liquid accumulated in bowl back into pot. Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.

Peel avocado and cut into 1/2-inch cubes, then toss gently dill in a bowl. Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.

Be the first to share your Comments...

Post a Comment


Other Recent Articles

Blog | Biography | Products | Terms & Conditions | Contact
© Copyright 2017, School of Flaunt. All rights reserved. Infinity Arts - Website Template, CMS Web Hosting