Ina Garten's recipe for this seafood extravaganza. We start off with a giant stockpot, in which we saute leeks and onions, then throw in kielbasa, potatoes, two kinds of clams, mussels, a bottle of white wine, and finally, the lobsters. (You have to dispatch them first, since steaming is a cruel/impractical way to go about things. More on that here.)
The result is an immense pile of delicious, wine-scented seafood, potatoes and sausage. (We strongly recommend going heavy on the sausage and potatoes, as they are remarkably tasty.)
birthday cake. An incredibly reliable, simple, rewarding cake - preferably topped with sparklers in place of candles.