As someone who's spent his entire career working with food it's always a little embarrassing to find something out that is new. Particularly since I'm the go to person for everyone that I know to send a text message at any time of the day to ask me if they're making their pie crust correctly or if I know a better way to sear a flank steak.
I sauteed a giant plate of spinach with garlic, olive oil, salt, and pepper. I call this "Brooklyn Fish Camp Style" as it closely resembles the style of fresh sauteed spinach they serve at their fantastic restaurant.
I also made a baked potato with sour cream and parsley. Nothing too fancy. Just a microwaved potato because I was making a baked potato for me and Jen, not for our descendants.
Having never cooked barramundi before I wanted to make sure I got a good sense of how it tasted. I marinated it with some lemon and olive oil, cooked it up in a pan and finished it off under the broiler for a minute or so. In the pan I tossed some butter and parsley then drizzled the fish.
I must say, the Australians have been keeping a wonderful secret from us all these years. The fish is tender, flaky, and delicious. I really can't imagine a better white fish. And it was quite reasonably priced. Assuming Australia will continue to export this I think I'm going to put this into the dinner rotation effective immediately.
To top it all off I enjoyed a Whale Tail Pale Ale from Cisco Brewers on Nantucket. Much like their Sankaty Light beer I am very impressed with this beer.
Not pictured: a repeat of last night's delicious crisp with vanilla ice cream. Also not pictured: the fact that I can no longer fit into any of my pants. I actually had to take some pants to the tailor to be taken out. I guess I've come a long way from when my doctor told me that I had to try to eat as many cookies as possible.
I think she'd be singing a different tune these days.