Bouillabaisse

As I mentioned many many times, my mother is a superb cook. She can make a large pot of soup in less than half hour, while making other things simultaneously. She is a great multitasker when it comes to cooking, but she tends to accumulate piles and piles of dishes that I have to clean up. Brian and I like to clean up as we go, but that's not the case with my mom! Regardless, she is the best and I have a lot of learning to do from her. Anyhow, this time, mom made this yummy bouillabaisse.

For desert, mom made a delicious Georgian pastry called White Bear. It's a three layered pasty with strawberries, raisin and walnuts (you can substitute different fruits, such as peaches and apricots).  There is nothing comparable to Georgian pastries in the US. The type of cream used in the filling loosely translates to "boiled cream" in English. It's made with milk, flower, butter, and vanilla. The White Bear is dense but soft and fluffy at the same time.