The delicate flesh of the fish is beautifully, generously enhanced with the delicious sauce in this Ray with Herb Caper Butter Sauce! It makes an elegant lunch or dinner for two, as well! Happy Friday!
Ingredients (serves 2):
a small bunch Garden Chervil
a small bunch Garden Chives
1 heaped teaspoon coarse sea salt
1 litre/1 quart water
1/4 cup apple cider vinegar
630 grams fresh ray wing, cut into two
Garden Herb Caper Butter Sauce, warmed
Tear Garden Chervil and Chives into a large, wide, deep pot. Add coarse sea salt and cover with water. Stir in apple cider vinegar.
Lower ray wing pieces into the pot so they are submerged. Bring to the boil over medium-high heat. Once just boiling, reduce heat to medium-low and simmer, 15 to 20 minutes, until the ray is cooked.
Gently lift cooked ray wing pieces from their broth (it's excellent to make soups or risotti!) and drain well before placing onto serving dish.
Drizzle ray very generously with warm Garden Herb Caper Butter Sauce.
Serve Ray with Herb Caper Butter Sauce hot, with spinach and boiled New Potatoes .
Yesterday morning we had a very sudden thunderstorm that caught the bees unaware while they were out and about their business in the clover and the chicory. They all came streaming back to the hive, a beeline (if you will), and tried to enter quickly. Which resulted in somewhat of a ‘beejam,’ but nothing near as bad as the Baltimore or DC beltways. They are a very placid hive, and it’s nice to be able to walk right up to them and observe their routines.
Summertime is made for easy, refreshing salads that you can serve with about anything grilled or smoked. That’s how you’ll feel about these 4 Easy Orzo Pasta Salads to Enjoy All Summer. I’m sure one if not all 4 will fit into your rotation meal plan more often than not. I consider these salads on the health-ish side, easily adaptable to your dietary needs.
Orzo pasta cooks in mere minutes, rinsed…
So I've decided to take up gardening. By gardening, I mean investing too much of my fragile grasp on life into some seeds and dirt in hopes that them living will give me something to live for.
I've planted Chives, Basil, and Parsley. My thinking is these are so simple to grow that I can't possibly fuck it up. Well. . . I must be that one dummy.
So I did what youtube gardeners said, and it was kind of working. Then I took the plants outside when I thought the sun was out to warm them, and my white chive buds turned brown (it was still cold outside). I brought them inside, thinking I'd killed them. Then I saw a flower. But it turned black. But then more brown buds poked through, and then I saw some green too. That's how chives are going.
The Basil and Parsley, planted together. The basil final started showing some green. The parsley, however, nothing. I'm hoping it'll grow, too.
The day before the basil started showing, I did smaller redos of basil and chives, just to see if I had fucked up so badly the first time. I guess I didn't need to do that. But hey the more the merrier. I should've done the parsley, but the seeds need to soak overnight and I was too eager.
Feeling confident, I went back to Target today and happened upon cute little seedling kits for 1 dollar each. Sunflower and Lavender (Daisy, I didn't buy). Hopefully, those grow. I have to buy a bigger pot for these, but I've a few weeks wait. I'm going to get some more so my niece and I can grow them together.
Wish me luck because if these don't grow, I've got nothing.
As the Tongan Ikale Tahi (Sea Eagles) are playing their last World Cup 2023 game right now, I am celebrating this mighty team --which I was fortunate enough to watch play at the Vélodrome in Marseille with my girl last Sunday, and show grit and a powerful opposition to the Springboks!-- with a deliciously refreshing Ota Ika. This fish salad marinates in lime juice, before stirring in creamy coconut milk. It's just beautiful! Happy Sunday!
Ingredients (serves 2):
1/3 hot chili pepper
1/4 onion
1/3 cucumber, rinsed
300 grams/10.5 ounces fresh fish (I used the bottom part of a salmon side)
a small bunch Garden Chives
a small bunch Garden Chervil
1 lime
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
2/3 cup coconut milk
1 small, firm tomato, rinsed
Thinly slice hot chili pepper and add to a medium bowl.
Finely chop onion quarter, and add to the bowl.
Halve cucumber, and cut into slices. Add to the bowl, and give a good stir.
Remove the skin off the salmon, and cut into chunky cubes; add to the bowl.
Finely chop Chives and Chervil. Add to the bowl, too. Grate in the zest of half the lime. Season with fleur de sel and black pepper.
then, thoroughly squeeze in the juice of the whole lime. Toss gently, but well, to mix.
Place in the refrigerator, and allow to marinate, 45 minutes.
Stir in coconut milk. Dice tomato, and stir into the bowl as well. Return to the refrigerator, a further 15 minutes.
Serve Ota Ika well-chilled.
Tonga vs. South Africa (49-18), Sunday 1st October, Marseille, France
Summertime means various things to many of us. Do you think of family, friends, cookouts and BBQ’s, birthday parties, graduation parties, wedding and showers? There’s so much more, correct? I agree yet without the food, especially the appetizers, a party isn’t a party. Checkout these 3 Savory Cheese Logs to Get Your Party Started. The luscious flavors are unexpected yet addictive with simple…
Bro nothing beats being at the level of cooking where you’re just like “idk that sounds good, I’ll wing it.” And you make shit that you’d happily pay for in a restaurant. Like just absolutely bussin my boi 🤌