I swear this isn't turning into a cooking blog

But last night's dinner was pretty yummy and fast.
I was in Portland all day helping mom move.  So returning at dinner time with all the ingredients (and idea responsibility) had me running to the rice cooker to get started.  While the basmati steamed I chopped up different little piles to go with my sole and clams.  Manilla clams steamed with olive oil, butter, green onions (green ends only), chive buds, ginger and parsley.  I went to add a splash of white wine and found the only white in the house was Champagne.  I can work with that--and drink a little while cooking;) So as each clam opened they were pulled out (leaving their juice behind).  baby greens, the sole filets and slivered lemon peel were also added to the pan.  I steamed this until just cooked.  As the rice finished I stirred in butter and minced herbs with a touch of ginger.  This all took as long as the rice took to cook.  It was a tasty meal!  Light and healthy too.