David Artsmith  -  The drink coaster sits in a set, atop and below its fellow mates, or side by side, nestled away somewhere hidden and innocuous. Nobody notices them, and if they do, its with a hint of disdain, at the functional piece of pretension, which is just one more way the host can control the environment around you.

Then there are guests, friends, family it doesn’t really matter. They shuffle around. They sit they stand. They chat quietly with one another, waiting, but nobody really knows what for.

And then the kitchen door opens and there is the host with a tray laden with the finest beverages. Juices, sodas, seltzers and more, every refreshing treat that you can sip through a straw, all at the bequest of the patient guests.

But the coasters know what’s coming. They almost become agitated with expectation over the potential for their use. As the glasses of cold and hot liquid are handed out, the host remembers, that beautiful table top, the arm of the couch, these surfaces are vulnerable to sills, heat and condensation. Suddenly those beverage coasters arent so obscure anymore.

Thats when the coasters are slipped delicately beneath glasses, like a small army of barriers seeking only to defend your surfaces from discoloration and decay.

As the coasters spread throughout the space, they lend their colors to the room, taking on a prominence that is bellied by their diminutive stature. They are suddenly a net of color, a wide spread tapestry of tone that spreads across the space in subtle but noticeable patterns.

Now coasters are the center of attention, or at least the center of the periphery, as people are forced to attend to them, forced to notice them every time they lift their glass, every time they set it to land back on the pad. They are suddenly an interactive and important part of the experience.

Once their use is complete, once beverages have been enjoyed and guests have departed, it is time to clean them, and replace them in their proper recepticles. Now that their functionality is no longer required, they are shuffled away, forgotten and stored, waiting for another chance to serve at your lightest beck and call.

And yet these stalwart coasters remain ever ready, teeming at the bit, awaiting that not so far off day when they will be called back to the service of mankind, in the defense of perfection.

Fortunately, for active professionals and homemakers, fast and uncomplicated seafood formulas are plentiful. There’s really a massive choice in variety and flavors you blend to have the most magnificent, yet simple seafood dishes.

Here we have one of the easiest and most simple seafood recipes from Italy. As the name suggests, a seafood boil, is a straightforward and delicious dish of assorted boiled seafood. To create it, get you hands on a nice collection of seafood- mussels, fish, clams, shrimp, etc. and boil it together with a broth of white wine, clam juice, and diced tomatoes. The entire thing is flavored with the sweetly pungent taste of gently toasted shallots, fennel, rosemary and bay leaves. Serve this yummy soup with toasted garlic bread on the side.

Sesame seared tuna: Tuna is a versatile fish which could add a hint of sophistication to any dinner. This dish is as delicious as it is uncomplicated to make. The tuna is served rare, therefore attempt to get high grade, fresh tuna. In this recipe, you will need ¼ cup soy sauce, a tablespoon of mirin, a tablespoon of honey, two tablespoons sesame oil, one tablespoon rice wine vinegar, four tuna steaks, sesame seeds, wasabi paste including a tablespoon or so of olive oil. In a little mixing bow, stir together the soy sauce, mirin, honey as well as sesame oil. Divide it into two identical parts. Bring in the rice wine vinegar to one part and arranged aside as a dipping sauce. Layer the tuna steaks considering the remaining soy mixture and the sesame seeds. Heat the olive oil in the cast iron skillet. Cook the steaks in the pan and sear for approximately 30 seconds on each side. Serve with wasabi.

This subsequent dish in this sequence of straightforward seafood recipes places a twist on shrimp. You will require an egg, flour, 2/3 cup beer, baking powder, flaked coconut approximately 2 cups, shrimp as well as oil for frying. Combine the egg, ½ cup flour, beer and baking powder; place another ¼ cup flour and coconut in 2 individual bowls. Dip the shrimp in the flour and in the beer batter; allow the excess drip off prior to you roll the shrimp in coconut. Place on a baking sheet plus refrigerate for partly an hour. Heat the oil as well as fry the shrimp in batches, flip them one time for 2 to three minutes.

These are just a handful of effortless seafood recipes. There, are, certainly hundreds upon thousands of other formulas available. You can acquire additional recipes online or at the local bookstore. Ask your local seafood monger their favorite formulas also.