Friday: Fish tacos
I had them in San Diego on a day excursion when I was on my cruise of the southern hemisphere a few years ago. A woman who lived there was also on the cruise. She had heard me at a gratuitous interview I gave with the cruise director and she liked me and wanted to do something for me. She was a travel agent (on a busman’s holiday?)—or maybe it was real estate. Anyway, she took me and two other fellow passengers on an intensive discovery tour of San Diego, including lunch at a takeout place famous for the fish tacos.
I have never made them. Meat tacos, yes. Matt likes stuffing the stand’n’stuff ones. But I had some disappointingly bland sole delivered—6 frozen in a package. (You remember I shop online for home delivery, so I don’t always know what I’m getting.) After the first batch (dipped in egg and seasoned Panko and sautéed) was too dull and bland, I tried a fish pie with a mashed potato (cauliflower) topping and that was better. Then I thought of fish tacos and that was the best: lots of extra flavour and Matt liked stuffing them, and no leftovers-
Saturday: -because we made a veggie stir-fry, adding to the uncooked vegetables I used for the tacos. Matt is very good at chopping them: celery, green and red peppers, green onions, red onion, fresh mushrooms—I think I remembered them all—topped with slices of fresh ripe avocado. I have a cast-iron wok I bought years ago from LL Bean when they still had a deal with an ironworks for their andirons. It’s well-seasoned now and does wonders with stir-fry. Earlier in the week we had shrimp tempura, a Longo’s special, delivered frozen, then crisp-baked in my oven., served on a bed of rice, often with a selection of “Oriental “ (whatever) vegetables. I always cook a triple amount of rice because it’s good with later meals reheated with fresh sauce for moistening. I use Sezchuan (sp?) sauce or (low-sodium) soy sauce or Mango chili sauce. So there was a bed of rice ready to receive the stir-fry. No leftovers.
Sunday: We had a St.Hubert’s tourtiêre, with salad, no potatoes —too much carb with the pastry crust—and Brussels. sprouts roasted in olive oil and maple syrup. I gave them extra time because I love them carmelized and slightly charred. Num.
I’ve had enough and I’m sure you have too.