Because I don't have the money to dress like Gwyneth Paltrow (at the moment), I gave cooking like her a shot a la GOOP. Although, I think it's more accurate to say, I gave cooking like the recipes she posts a shot. Or is it, recipes that are chosen by her team and she approves, then they post? Or is there someone there as her proxy that approves and she never sees them? I don't know, I'm a sucker for anything Gwyneth Paltrow and even if she doesn't hand pick or hand write half of the content, the fact that it has her stamp of approval is good enough for this sheep.

New England Bouillabaisse. I made the trip to the Daily Catch down on Commercial to get some fresh mussels and clams. Fresh mussels they had, canned clams I'd have to settle for. After I threw the halibut stock onto the counter, my total came to $12.50. Throw in the basa fillet I bought a day before and my dinner bill was $14. On par to a meal out, but I didn't have to tip or have to put on pants while I ate.

Aside from realizing the luxury of not having to have clothing restrictions during a meal, this cooking day taught me that I will not be buying frozen mussels ever again.

If you don't find this appetizing, I suggest you look up this recipe on the GOOP site. You'll get a visual of what it's actually supposed to look like or maybe mine does look as it should and that bouillabaisse had to succumb to the Hollywood pressures and someone like Madonna's photo editor had to airbrush out all its fat to reveal its mussel thigh gap. When did a thigh gap become a desirable thing?!