I was in court from 8:15 to 3:30 today so when I arrived home
I collapsed like a wet noodle.
After checking the mail and writing a letter, I called
Suzette at around 4:45 and told her I had made no preparation for dinner and
suggested that we explore the contents of some of the mysterious frozen
containers of PPI in our freezer for dinner.
When Suzette arrived she gamely attacked the problem as I
made guacamole out of the last two ripe avocados, by adding 2 Tbsps. of onion, a
clove of pressed garlic, a few dashes of Cholulu, a squeeze of lime, a dash of
salt and about 2 Tbsps. of chopped fresh cilantro. When I mentioned that we still had fresh Napa
cabbage, she came up with the idea of fish tacos with the 2/3 lb. packet of frozen
salmon she had just found in the freezer.
So I sliced four leaves of Napa (Ta Lin) and three large radishes (Pro’s
Ranch Market $.33/bunch) into thin slices and we assembled the ingredients for
dinner on Suzette’s lovely Hawaiian monkey pod wood chip and dip platter.
Suzette thawed out the salmon and chopped it into bite sized
pieces and then dusted the salmon pieces in a mixture of flour, corn meal, salt
and pepper by shaking them in a plastic bag and she then fried the coated
salmon pieces in a large skillet filled to ¼ inch deep with canola oil.
Suzette also mixed about three Tbsp. of PPI cranberry sauce from
Thanksgiving with some mayonnaise to make a dressing. When those items were prepared,
she put six or eight small flour tortillas in a tea towel and wet it slightly
and microwaved the packet of tortillas for a minute as I fetched the last two
Shiner Oktoberfest beers from the fridge and we were ready to eat. Easy peezy, we were enjoying a delicious fish
taco dinner; as we filled warmed soft tortillas with pieces of fried fish, cabbage
and dabs of guacamole and cranberry-mayonnaise dressing and a squeeze of lime juice and eating them with slices
of tangy radish and sips of beer.
Bon Appétit
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