Whoops. Birthday is Aug. 28 but sure appreciate (?) reminders that I'll be 72. (sigh) Twilight or sunset? Would like to

think "new beginnings."

As for drinking, if you mean alcohol, been there, done that, excelled, don't do anymore.

One of my long ago claims to fame: anchor woman on sorority beer chugging team. We almost always won against fraternities. Was a pretty good open throater. To this day, hate beer.

Thanks, John. See the error. I'll fix it.

BTW: Had a paint can clam bake last week. Lowe's new gallon paint cans. For each can, 1 1/2 cup dry white wine/chicken broth, "Old Bay" seasoning, couple of other spices, one ear corn, clams, red potatoe (par-boiled), mussels, large shrimp, 1/2 lobster tail, one claw (pre-cooked 10 mins, laid on top of shrimp last two minutes of bake). (Lobsters cost about $16 each for 1 1/4 lb)

Can closed with heavy foil. Cooked on stove burner about 10 mins. or when pocket thermometer showed 145* for shrimp. (Recipe said done when foil puffed, but that was too iffy for me) Lots of butter/lemon on the side.

Had to cook on stove rather than outside grill due to rain. Individual paint cans sure were fun as well as a hit!

If interested, can find Paint Can Clam Bake on Internet. I used part chicken broth rather than all wine as wine on hand was expensive. 

Sammy: Think I was able to post MSNBC recipe in above John Bay reply. But, it's not showing up yet. Will check back.

Forget to say I cut garlic back to 5 cloves rather than using eight. Six would be OK, too.

Well, since not showing up above, below is the recipe.

Reasons I fiddled with recipe: Lobster expensive, afraid wouldn't fit in the can, had store pre-cook for 10 minutes and 1/2 tail, one claw were plenty; cut back clams to four large ones, added a couple more mussels; parboiled small red potatoes (3 for each can) until al dente; professional chef told me to cut sausage (was in links) into pieces, par-fry); used four large shrimp instead of number shown for small ones; used fresh basil from my garden. Was pleasantly surprised that corn cooked just right. 

With good crusty bread for dipping in broth, butter or lemon butter and, perhaps, fresh fruit, no other menu items needed. (Citrus sherbet scoops in chilled glasses good for dessert)

Enjoy.

INGREDIENTS

Edited by nancy 2008-07-30 10:45 AM