Well, we’re back in Vancouver and, evidently, I’m not the only one who’s overfed. According to our dog sitter, our pugs have been enjoying the good life for far too long and she has put them on a strict regimen of daily walkies, scaled down breakfast and dinner portions and – horrors of horrors – only two treats a day. “But they always look so hungry,”I protested. All the same, there’s no denying the fact that they’re looking festively plump. Brad refers to Maximus as “the pot roast”, while my mom prefers the more Italian salcicone (the little sausage). So, I’ve given in and have put them on the program.
Now before you accuse me of being hypocritical, please be informed that I am putting myself on the program as well: morning workouts, scaled-down meals, and only two treats a day (today’s treat being the crema di pistacchio, the pistachio equivalent of Nutella. Tasty!). I’m also going to try to eat more fish and – believe it or not – will even attempt cooking at home (we’ll see how long that lasts). I’ve been inspired by my sister who made an excellent black bass in a salt crust. It was excellent and, apparently, good for you as well. She also picked us up some incredibly good sandwiches for the flight back to Vancouver – one veal cutlet, the other Italian sausage. Also good but probably not as good for you.
Well, it’s back to work tomorrow. Between the errands I’ll be running and, oh yeah, that script I should be reading, show-off Rob Cooper has sent me a first draft of his Atlantis script AND the super top secret outline for the super top secret first SG-1 movie. Shhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.
I was wondering when all that festive feasting would have to come to and end!
At least if you have to eat more fish, you have that wonderful Canadian Salmon at your doorfront (or at least fishmonger). The only Canadian Salmon I can get here in Australia is in a can -Blah!
And of course Salmon being an “oily” fish, it helps to lower your cholesterol – not that i’m suggesting yours is high.
And I have to say that I love the picture of your 3 pugs on your profile. Is it me, or do they look decidely disgusted at being dressed up, or is that just the way pugs look?
If you cook at home then just think about the chefs like me who will be out of a job? Won’t someone think of the poor chefs??
I’d really like to be there when you give RCC “notes” on his script. 🙂
Joe,
Where do I go to get my grubby little hands on a jar of that pistachio nutella?
It looks oh so yummy!
Joe,
Where do I go to get my hands on a jar of that pistachio nutella?
It looks oh so yummy!
One tip for the salt crusted fish, or whatever you want to call it, it would be easier if you spoke spanish so I don’t have to translate… You can use also Gilt Head (Sorry that’s how the dictionary translated “Dorada”) Red Snapper, Pargo (Couldn’t find translation for that one) and you can ask the fishmonger to leave some scales and not clean it completly, it will get hard with the salt and come nicely when you remove the crust… of course I’m assuming we are talking about the same fish (whole fish with head an all…) with the sea salt recipe and if it doesn’t work, just throw some nice fish, herbs, lime juice, capers, cilantro, salt and pepper and wrap into aluminum foil paper (easier than paper), like a sealed envelope, close and bake in the oven for 15-20 min… yum! Very classy and delicous Papillote 🙂
Carolina, Joe,
According to Babylon.com (not to be confused with Babylon5.com), the English translation of Pagro is Porgy.
Further exploration of the weird wild web finds these definitions/classifications of Porgy:
Any of various deep-bodied marine food fishes of the family Sparidae, especially a common species Pagrus pagrus of Mediterranean and Atlantic waters.
Widely known as sea bream, there are many different varieties of this fish family in the United States and around the world. The most popular United States porgy is the scup, which is found in Atlantic waters. Porgies have a firm, low-fat flesh with a delicate, mild flavor. Although some grow to 20 pounds, most fall into the 1⁄2- to 3-pound range. They’re available fresh and frozen, and are generally sold whole. The porgy is suitable for almost any method of cooking, including baking, grilling and frying.
Uh-oh… I believe the Possessed Chef is about to conjure up a new recipe: “Porgy & Bass”… (Did you say “Gershwin”, or were you just sneezing?)