I always feel stressed when I get a call from Tom in the middle of a dog walk, or when he is out with the dogs and calls back home... Usually the call is a good news, but I'm always afraid that something bad happened when he calls at that times. Last Thursday I was deep in the woods with the dogs when Tom called me and said that he had a bike accident - a dog charged at him, he hit the dog with full speed and went over the handlebar down to the ground. He was o.k but his collar bone may have been broken. I was at least 10-15 min away from the car and was running back quite worried. It was relatively cold and he did not have warm clothes as he was biking. I saw him standing and walking on the sidewalk with his bike down on the ground. The dog was gone by then.
Fortunately no broken bones, but still recovery time will contribute to no climbing for a few weeks.
And now I will answer phone calls during the dogs walks with even more emotions than before.
Tom will still be biking...
Saturday, January 30, 2010
Monday, January 25, 2010
Thai Fish Dinner tonight
I planned to make tilapia filets in our standard store bought indian sauce this evening, but when I looked in the fridge the sauce was not there... I remember buying the sauce, but somehow it disappeared... Anyway, I was already cooking rice, so needed to figure out what to do with tilapia.
I checked the Nigel Slater book for the ideas. Of course he's got plenty of them. I wanted something fried in a pan and spicy to go with the rice. The Thai fish seemed perfect. I had found the old dried lime in the fruit basket that I thought will not have any use anymore, but in fact it was perfect. It is funny to see that the hard dried skin looking fruit can still have a lot of juice and looks quite different when you cut it. It is really juicy and fresh and I was able to make the base of the sauce which was critical to this recipe. Of course I did not have all the ingredients, but there was a little old ginger root left at the bottom of the fridge, a dried lemon grass and dried hot chilli flakes in place of the fresh ones. I sort of follow the recipe, but I'm not so careful with my measurements, so I really don't know how much of spices I got. I mixed the lime juice with
ginger, crashed lemon grass, chili flakes, fish sauce and sugar. I fried some olive oil mixed with walnut oil, then added the fish and mixed spices into a very hot oil, fried for minute on one side turned and fried on the other. It took a little more time to make the fish looking brownish and the liquid completely disappear. I have kept the fish in a pan until it was brownish. I don;t like the fish that is too pale... I'm not sure this was the intention of the original recipe, but I felt that the fish needs to have a bit of the color. I did not use any flour for the fish which at the end I think was the right way to go, but with the flour the fish may have had a bit more colour.... I may try the next time. Oh, the critical bit was the sauce that was made in the hot pan. After I fried the fish I placed it on the plates, then I put some Soy sauce and rice wine vinegar into the frying pan and made it hot, just for a few seconds and then pour over the fish. I served it with some plain rice and green chard. For the chard I used a bit of garlic and teryaki sauce. Tom was impressed with the dinner! I liked the fish. It was really spicy and exotic. Quite different from my normal ways of cooking and definitely not indian!
I checked the Nigel Slater book for the ideas. Of course he's got plenty of them. I wanted something fried in a pan and spicy to go with the rice. The Thai fish seemed perfect. I had found the old dried lime in the fruit basket that I thought will not have any use anymore, but in fact it was perfect. It is funny to see that the hard dried skin looking fruit can still have a lot of juice and looks quite different when you cut it. It is really juicy and fresh and I was able to make the base of the sauce which was critical to this recipe. Of course I did not have all the ingredients, but there was a little old ginger root left at the bottom of the fridge, a dried lemon grass and dried hot chilli flakes in place of the fresh ones. I sort of follow the recipe, but I'm not so careful with my measurements, so I really don't know how much of spices I got. I mixed the lime juice with
ginger, crashed lemon grass, chili flakes, fish sauce and sugar. I fried some olive oil mixed with walnut oil, then added the fish and mixed spices into a very hot oil, fried for minute on one side turned and fried on the other. It took a little more time to make the fish looking brownish and the liquid completely disappear. I have kept the fish in a pan until it was brownish. I don;t like the fish that is too pale... I'm not sure this was the intention of the original recipe, but I felt that the fish needs to have a bit of the color. I did not use any flour for the fish which at the end I think was the right way to go, but with the flour the fish may have had a bit more colour.... I may try the next time. Oh, the critical bit was the sauce that was made in the hot pan. After I fried the fish I placed it on the plates, then I put some Soy sauce and rice wine vinegar into the frying pan and made it hot, just for a few seconds and then pour over the fish. I served it with some plain rice and green chard. For the chard I used a bit of garlic and teryaki sauce. Tom was impressed with the dinner! I liked the fish. It was really spicy and exotic. Quite different from my normal ways of cooking and definitely not indian!
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