The Sweet Life

Yea-ya (ala Dave Chappell). Posting this while I wait for the rice I thought was ready to finish cooking (I always start cooking rice first). Or it may just be carrots and fish now, rice later. 10 points goes to the photo looking better on my computer than on my blog. I used my Benriner with the cross blade to cut the carrot.  Brought water to boil, salted it, dropped the shreds in, watched until color brightened, strained, put back into the pan and seasoned them.  The heat from the pilot light kept them warm.  They were delightfully al-dente! Just for the record, the fish didn't "fall apart" one fillet broke in two places.  I'm dramatic sometimes. Did you know that fish fillet has 2 l's and filet mignon has only 1? Just realized this myself!

I've broken my culinary "dry spell" in one day with two dishes.  Today I made veggie pot pies for another time and tuna curry for lunch.  The pies are frozen for those days/nights when I really don't want to cook.  They're also a way for me to remember another comfort food from my childhood. I don't want to say that I "grew up on Swanson's Chicken Pot Pies" because that's not all that I ate.  My mom was a single working mother, and there were times when a pot pie was dinner and I was fine with that.  I loved the crust pretty well cooked, nicely browned, flaky.  Come to think of it, I think that was my favorite part!  Anyway, I've been a pescetarian for many years now, and with fall approaching, I was craving pot pies-or maybe craving home and childhood-and since I had the recipe from Barefoot Contessa, I figured now was as good a time as any to make some.  I bought some veggies from the market last Saturday, and picked up a few other ...