We try to teach our kids about generosity and about giving to those who are in need. To this end, we send in donations when their school collects for the food pantry or bags of toys for sick children who spent Christmas in the hospital. Periodically, we go through the boys’ toy boxes to gather and donate neglected toys to children who would be happy to have them. And the kids watch as we package and donate baby supplies to families in need. We could do a lot more than we do. But through all of these small actions, it is our hope that our children will learn to appreciate how fortunate they are and to think of others in need.
So, you can imagine how proud I felt when the boys offered to donate their old, worn toothbrushes to ‘kids who don’t have any toothbrushes’, after Santa left shiny, light-up toothbrushes in their stockings. I suppose we still need to work on what items have donation value.
As this year comes to a close, I continue to be eternally thankful for all that we have; a beautiful, healthy family, a warm home, dear friends, close family, love. We are so fortunate. It is my wish that 2012 brings the very best of everything to each of you. Take stock of the things which really matter and let everything else go. All the rest is small stuff. Health, love, family, and friends…these are the things worth being concerned about.
I’ve got another quick and delicious appetizer idea for your New Year’s celebrations; a simple baked clam spread made with canned clams. Now, you all know I’m a big fan of from-scratch cooking, but there’s a major convenience factor here. Using canned clams turns this recipe into something you’re very likely to cook as compared to something which seems like too much work to be worth it. For the purpose of this recipe, canned clams work perfectly. And, by all means, if you’re up to cleaning, steaming, and removing the fresh clams, even better!
Baked Clam Spread
- 4 tablespoons olive oil, divided
- 1 small onion, finely diced
- 2 teaspoons garlic, minced
- 2 (6.5-ounce) cans of chopped or minced clams, drained
- 2/3 cup seasoned bread crumbs
- 1/3 cup parmesan cheese
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2-3 tablespoons fresh parsley, chopped
- 2 eggs, lightly beaten
Preheat oven to 400 degrees. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic. Cook for 3-5 minutes, until tender and golden. Turn off the heat. Add the clams, bread crumbs, parmesan cheese, crushed red pepper, salt and fresh parsley. Stir until well blended. Stir in the lightly beaten eggs. Spread the mixture into a small baking dish. Bake for 15-18 minutes. Spread onto crackers or slices of bread.
Alternately, the mixture can be stuffed into real or aluminum clam shells and baked for about 10-12 minutes. (To be honest, stuffing the mixture into clam shells is the best way to do it, but I couldn’t find those little aluminum clam shells in any of my stores, so I gave up and baked it in a dish.)