No Lobsters Here

Today is National Lobster Day. It’s been a very long time since I’ve enjoyed a full lobster. Oh sure, we’ve had lobster tails, but it’s been a while since we’ve had the whole crustacean.

Many, many years ago Hubby and I dined at a steak house in Arizona. In the lobby was a huge lobster tank. Yeah, that’s fresh lobster as in you order, they kill and serve it up on a plate. Hey, if I can name a cow, call it by name and then eat it later, eating a lobster I’ve never met is no problem. So I ordered the lobster. Apparently our waitress hadn’t taken many orders for a lobster because she became outraged and told me if I insisted a lobster be sacrificed for my supper, I needed to point out which one since she wasn’t a murderer. I said no problem, and picked one out. I’m not sure what she expected. Interestingly enough, Hubby wasn’t made to feel guilty about his Porterhouse Steak. Maybe she thought of the lobsters as pets in a fish tank and not someone’s supper.

Truth be told, I have no problem eating a lobster, but I could not throw a live lobster into a pot of boiling water. I can cook up a steak, but I could not put a bullet into the head of a cow either. Although I could watch – we have pictures of one of our cows being put down by the butcher. Such is the reality of having a family farm. Now that the farm is a thing of the past, it’s a part of life I’ll miss. There’s so much more to farm life than the slaughter of a cow. There is a connection to the land that brings you closer to God.

Okay, enough about all that. While today is National Lobster Day, it’s also a Thursday. The theme in our house for Thursday Suppers is Tuscan Thursday – something with an Italian influence. While this dish is really more American than anything else, it does have a kiss of Italy in the ingredients. Enjoy!

Italian Sausage over Garlic Mashed Potatoes
8 Russet Potatoes
6 Garlic Cloves, divided
1/2 cup Milk
2 tablespoons Butter
1/4 cup Parmesan Cheese
1 lb Italian Sausage Links
2 Orange Bell Peppers
1 large Yellow Onion
2 tablespoons Olive Oil
1 teaspoon Basil Spice
1 teaspoon Oregano Spice
Salt to taste
Black Pepper to taste

Peel and cube potatoes. Boil potato cubes in salted water until tender, about 20 minutes. While the potatoes boil, peel and mince 3 garlic cloves.

Drain potatoes, mash with milk, butter and Parmesan Cheese until smooth. Fold in minced garlic, season with salt and pepper to taste. Keep warm.

In a large skillet, heat oil over medium heat. Add sausage links and cook until nicely browned, cooked through. While the sausage cooks, stem, core and slice bell peppers into thin strips. Peel and slice onions into strips. Peel and mince remaining garlic.

Remove sausages from the skillet, cut on the bias into bite-size pieces. Add peppers and onions to the now empty skillet. Sauté until vegetables and tender, flavored with some drippings that have escaped from the sausage slices.

Return sliced sausage to the skillet. Warm through. Add minced garlic, basil and oregano. Cook another minutes, until fragrant.

Transfer mashed potatoes to a serving platter. Top with sausage, peppers and onions.

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Your word, O Lord, is a lamp for my feet.