Sometimes, there’s just nothing to blog about.


One can only take so many pictures of salads.


And sometimes, dinner is remarkably unphotogenic. (I did not braise the farfalle with the chicken and leeks, although I suppose I could have tried.)


And sometimes, even when it’s not so terribly ugly, I forget until it’s too late.


Which I seem to do a lot as far as fish days go.

I’ve been trying to be better about buying (and eating) fish more regularly. My current plan is one fish purchase a week, which is either one or two meals depending on the amount and type of fish. This is half of the basa (dredged in flour and izbar and thrown on the hot pan).


And, finally, sometimes it’s perhaps best not to share what was for dinner.


2 thoughts on “MIA

  1. The basa are a large southeast Asian catfish, sold in Europe as panga and often seen in NYC’s Chinatown as gray sole. This last one is a laugh as gray sole typically sells for $15 to $25 per lb in Manhattan and the gray sole/basa is $3.99 the lb. Most of the basa that we see here are farmed and taste so, hence, one is wise to cook it up with an assertive seasoning such as izbar. Most of the salmon that appears in out local markets, upscale and Chinatown, is farmed, but despite some drawbacks, farmed salmon is usually quite excellent.

  2. When we were kids and our parents bought us Crunchberries, we would eat only the Cap’n Crunch and save the Crunchberries for the very end when we’d each have one bowl of pink sugar.

    Those were the days.

    But I now need to learn to cook. This is the year. I just have to keep reminding myself of this.

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