My brother went halibut fishing and came back with 40lbs of the most beautiful white, almost translucent meat to share with us.
Here’s how it went down:
- one halibut cheek salted and fried, finished with butter and lemon juice. Split three ways. So amazing (I’m still thinking about it 3 days later). Not pictured.
- Pieces of halibut filet topped with herbs and a bit of cream cheese baked at 350 for 15 minutes.
- Potatoes roasted with a bit of duck fat (sweet, magical duck fat).
- Half a tomato stuffed with bread crumbs, herbs, and mozzarella cheese. Baked at 350 for maybe 20 or 30 minutes.
- Salad greens drizzled with maple balsamic vinegar.
I was really happy with the topping I created for the halibut, so here’s what I did:
1 bunch of Italian parsley
1/2 bunch of cilantro
2 wedges of preserved lemon
2 cloves of garlic
olive oil
1 T of cream cheese
- blend first 4 ingredients together using a little bit of olive oil as lube. Mix in cream cheese
- spread mixture on halibut fillets and bake at 350 for 15 minutes. Keep an eye on the fish, you don’t want it to overcook. I found that it still looked translucent (which I thought meant “not cooked”) even when it was done. Luckily I gave it a light squeeze with my fingers and found it to be perfect, so it didn’t get over cooked as it would have if I judged just by sight.
It was so easy and tasty. I love cooking fish - as long as it’s not overcooked, I find it very hard to do wrong. So don’t be scared of it! :D
A goal
I got a complaint about my lack of posts. Yay - I have a fan (thanks, Boone)!
Sometimes it’s hard for me to stay on my happy theme for my “happy place.” Especially on gray and stormy days. The Fall/Winter time can be a gloomy time for me, but I can’t even really use that as an excuse because it’s been a better than usual fall. Take this photo I took last Friday as evidence:
To top it off, those trees are growing right outside my office window. I’m pretty lucky to have such a great view.
So I haven’t necessarily been gloomy, but I have been busy. I’ve been working on a goal: Working out at least 5 days a week. It’s simple. No weight loss or measurement goal. Only rule - get really sweaty*.
So this is what my weekday evenings have been looking like:
Monday - Gym (Cardio and some weight training)
Tuesday - Total Body Fitness (an intense drop-in class at Crystal Pool)
Wednesday - Total Body Conditioning (a high energy aerobics-type class at Henderson Rec Centre)
Thursday - Swimming laps
Friday - Gym (Cardio and some weight training)
So yes. Now you know my schedule. Feel free to join me.
My mom just emailed me this photo. I think it fits with this update somehow: it’s me kicking butt!
*for swimming laps, it’s hard to tell how sweaty I’m getting…so I just try to give ‘er and visualize making the water boil ;)
Double Trouble Pumpkin Pie
I love pumpkin pie. This year for Thanksgiving, our dessert was ice cream cake to get in some belated birthday celebrations… they’re such sweet birthday boys, so I can’t begrudge them depriving me of my pumpkin pie (I guess).
Last night I made my first attempt at a traditional pumpkin pie. I’ve made some yummy pumpkin cheesecakes before, but after trying this, I think I’ll be replacing the cheesecakes with this. I also had some for breakfast this morning ;)
My pie turned out a little prettier than the one above but unfortunately, I did not get a picture ;)
Here is the recipe I used. I really think you should try it if you like pumpkin pie. It was super easy too.
1 can of pumpkin
2 eggs
1/2 c whipping cream
1 c brown sugar
1/2 c Red Racer Pumpkin Ale (I used Imperial Pumpkin Ale because that was all I could find, but the leftover beer I had to drink after was a bit bitter for my taste)
1 Tbs flour
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp allspice
2 frozen pie shells
Preheat oven to 350.
Whisk all ingredients together until smooth, then add to the shells.
Bake for 30 minutes and let cool.
