|It's like Groundhog Day
||[Sep. 29th, 2010|04:52 pm]
So, still a little creaky. Because on Monday, I slipped on the marble floors going into work and completely wiped out -- hurting bad knee, bad ankle and wrist. On Monday, coming back from lunch errands, same place, same fall AGAIN. Although I did mix it up a bit by landing on my hip this time and adding insult to injury to bad ankle and wrist. |
For the record, a small salad really sucks at breaking your fall. But once again, I am at least smart enough to dress in mostly black, most days, as should anyone who is clumsy, has an affinity for beets in a salad, and a propensity for falling on said salad and crushing it.
I did, despite my injuries, go home to make a lovely dinner: Dice four slices of bacon, saute them down, remove bacon crumbles, saute two small onions, sliced in thin half moons, season with salt and pepper, deglaze with generous white wine, add cod fillets or pieces, half a can or more of diced tomatoes, drained a bit, a touch of thyme or seasoning that floats your boat, and a can of drained kidney beans. Drizzle a little bit of olive oil over the top and bake at 350 until fish is done.
Plus I roasted a cauliflower while I was setting that all up: admire the beauty of a vegetable that comes with its own serving piece -- all white, nestling in green leaves. Cut into florets, toss with olive oil, salt, pepper, roast at 375 until browned, toss generous parmesan cheese over while still hot from the oven.
Almost made me forget how much I freaking hurt...
I'm sorry you fell :( Twice at that. OUCH.
Question though: tomatoes with cod? I'm new to fixing fish (not a lot in Kansas cept river catfish and ewwwww) so I've been being real delicate with the cod.
It will stand up to the stronger flavors? Nifty.
Cod can stand up to a lot. I don't know that I'd freeze it with tomatoes because of the acidity, but it's no wilting flower. Go for it. We'll talk.
I hadn't intended on blackening it but if it holds up to tomatoes well, I'm envisioning a citrus/cajun type mix (actually I guess it would be more southern/central coast of mexico - picture their citrus salsa light on the jalapenos) with rice...maybe black beans ... I'd have to think about that. I've been doing it with a little lemon, a little dill, a little rosemary, and a little olive oil and other than some salt that's it. I was afraid I'd overpower it. Your recipe sounds awesome btw :) We'll have to try it - pyllgrum
Yes I'd LOVE to pick your very experienced brain on fish. Again, not a river catfish fan (or pond bass either) so I've never learned to cook it.
My most laziest recipe: Oil up pyrex dish. Put cod fillets down. Pour a nice jarred salsa over top - make sure it completely covers fish so nothing dries out. Sprinkle with just a bit of Sargento shredded "Mexican" Cheese. Bake until it flakes easily. (Or I say "oh, expletive! The fish!")
Not very gourmet, as my mother would say, but when I have the Tireds so bad that I'm thinking of ordering out....it's way healthier and cheaper.
Wow... apart from the injuries, this sounded fantastic. (and I'm a total sucker for roasted cauliflower)
Hope you're feeling better (soon). **HUGS**
Bea Arthur Bass Clef...still I chuckle.
I used to think I hated cauliflower and then I had it roasted and it was well and truly redeemed.
I suspect that most people with food dislikes would shed a lot of them if they had the hated-food cooked properly. I used to infiltrate my clients' diets with roasted cauliflower, beets, turnips, parsnips and radishes. That thrill of victory you get when the client who listed all of those on his/her "hate" list, but six months in, lists "roasted root vegetable melange" as a favorite....bwah-ha-ha!