Dog!
I got to baby sit Karen’s dog, Foxy, today. It was a blast. I get to do it every Monday, so I am really looking forward to it. She is a very well trained, very well behaved German Shepherd. She comes when she is called and she doesn’t bite or bark or anything. I took her to the dog park and I probably had more fun than she did. I just loved throwing the ball for her and watching her play with other dogs. Other than the fact that’s she much too big of a dog for me, I really had a good time having her around. It’s nice to have someone to talk to and to watch out for. Yay for the dog park!
old stuff | Comment (1)I bought a white plate.
While to most this seems like a rather boring purchase, I am excited. Because now I have a studio light and a white plate, which means my food photos won’t suck nearly as hard. Now if only I could figure out what the hell is wrong with my camera.
Did you know that nectarines are actually peaches? That they grow on fuzzy peach trees, although they have been separately cultivated? I always wondered why they came into season together. However, I will admit, I like nectarines better because I like the skin of the fruit (the #1 reason why I don’t eat Washington Reds.) I bought 6 the other day at the grocery store for 99 cents per pound (which is incredibly cheap for nectarines) and I may have to go back before that special is done with.
old stuff | Comments (3)Gone Fishing.
As a sort of self-imposed rule, I don’t cook fish. Why? Because fish is tricky. Don’t cook it enough and you get some kind of weird pathogenic bacteria from it (and die); overcook it and you’ll wish you wouldn’t have wasted the money on that pretty fillet in the store. Undercooked fish can be slimy and cold, overcooked fish is tough and dry. Finding the middle ground of perfect doneness on fish is hard - there is little wiggle room like with chicken (which is what I almost always cook). Needless to say, I have been afraid of fish… up until now.
I received a Tapas cookbook for Christmas and was thumbing through it when I came across a recipe for Salmon in Mojo Sauce. I really like salmon (I also knew what it should look like when cooked) and I really like anything containing garlic and olive oil. So I decided to try the recipe. However, the recipe that I have is for the red sauce. In a small sidenote on the sidebar of the page, there was a blurb about the green version of the sauce which contained parsley and cilantro. And thus, with no known measurements or really any idea of ratios, I plunged head first into this salmon sauce making adventure.
It was actually really easy, of which I am glad. The recipe called for the fish to be cooked much longer, but my fillet was done within 5 minutes, if even. I suppose fish tapas probably are meant to be a little stiffer considering you are to pick them up and eat the whole thing in one go. My fish was so flaky and moist that it fell apart in the pan with gentle turning.
Anyway, I suppose if you people feel adventurous like me, here is my recipe for Canary Island Green Sauce with Fresh Salmon. I highly recommend it. Don’t forget to garnish with parsley!
Tomorrow: Sesame Chicken and the Discovery of BCS’ very own asian food market.
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