What a trouper you are to prepare that beautiful meal of bluefish while feeling sick. May your recovery be quick and may your appetite return soon.
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Assorted smoked (butterfish, matie) and gravad (halibut) fish, marinated octopus, Morbier, sourdough bread from the market, big-ass salad that generally looks the same so no pic.
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I’m so sorry to see you’re not feeling well. The Sprout just got over a bout of Covid and the loss of taste and smell were the most devastating parts. Luckily she regained her senses pretty quickly.
Mr Bean often fishes with the same group, usually for fluke, sea bass and occasionally striped bass. He is teased unmercifully for keeping any blues they catch. I usually broil it a la sardines but I will often smoke it and make a pate.
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I think that’s the worst - not smelling and not wanting to taste anything when you’re sick. But it makes the first meal after recovery taste all the better - even if it’s just scrambled eggs. Hope you’re feeling better soon!
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It’s a shame that hake is not more commonly eaten. I would absolutely mistake it for cod, it’s not over-fished, and it was inexpensive compared with other similar fish (at the Waltham MA Market Basket, it was $7/lb; I think cod loins [a term that makes me giggle - cod have loins?!] were $12/lb).
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Enchiladas filled with a squash/mushroom mix, with tomatillo sauce. Mex rice. Instead of just serving black beans, I swerved to a black bean salad to use up more CSA/garden veggies and herbs.
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Yup! Cusk is another more affordable fish that’s hard to tell from cod. We didn’t offer a choice, it was just “Fish & Chips” on the menu. If people asked we always told them. The most common question: “Is it haddock?”
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Yes! I bought and prepared some a couple of weeks ago and then wondered why I didn’t get it more often.
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WFD was another NYC HO group dinner last night - an Egyptian feast cooked by just one guy, and lots of fun!
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feel better soon! that dish looks amazing. sorry you couldn’t enjoy!
had one last night, too!
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that polenta and shrimp dish looks phenomenal!
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Pork Larb
Your normal larb with some extra herbs, shallots, and dried fermented Thai chile mash on the plate.
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Thank you, it was delicious, that’s why it got two Olés.
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See Larb → want to eat Larb. Immediately!
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Ever get one of those ideas in your head for dinner that even though you knew it wasn’t the right season, nor was it really what you wanted, but nothing else came to mind, and you had the damn chicken that was now defrosted and it HAD to be used so you just went with it because you knew you had the rest of the ingredients, and halfway through you ask yourself “What the hell were you thinking, you idiot?”
No? Huh. Well, that was me tonight.
Chicken Stroganoff to use up an onion, mushrooms, sour cream, and the defrosted chicken.
Served on egg noodles with peas and corn-off-the-cob alongside.
There was wine. And I have plenty of leftovers that’ll probably go into the freezer in small containers for very gentle reheating at a later date.
Oh yeah. The wine was poured at the halfway realization mark. So there’s wine with dinner, too.
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Ya, I love larb — from the real deal ones I’ve had in Laos and Thailand, to Lapats’ duck version, to the ones I make.
One of my favorite easy dishes.
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My neighbor friend invited us over for amazing Neapolitan -style pies and lemony kale salad. It was phenomenal. I overdid it but at least I had the good sense not to eat much earlier. No pics. 
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Redfish with Tony’s seasoning, oyster mushrooms, cucumber salad. No notes! All good.
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