Tonight I decided to stay in and avoid CAT scans all together. Since I'd foregone a decent meal I rummaged through the fridge to see what I could do with this cod.
I felt much better so I pan-roasted the cod loin and served it over escarole which I braised with garlic and garbanzo beans. Why garbanzo beans? Because I didn't have a more appropriate bean handy. I would have preferred cannelini beans but that wasn't in the cards. It wasn't in the cupboard either.
To accompany the cod I opened this bottle of white wine from our trip to Michigan in 2009. It was the white table wine from Contessa Wine Cellars.
But that was just dinner for Jen. Since I'd gone through a great deal of abdominal strife yesterday I made myself . . .
. . . a pile of toast.
I don't normally post recipes here but I know a lot of you will be wondering how I did this:
2 slices of any kind of bread you like
1 amount of your favorite butter
Method of Preparation:
1.) Cut bread to desired thickness.
2.) Place slices into a toaster at desired darkness setting.
3.) Remove from toaster but only after the toaster pops up. (Note: If you see smoke coming out of the toaster remove your bread sooner.)
4.) Apply butter to hot toast using a butter knife.
5.) Eat while watching someone else eat some cod loin.
Email me if you have any questions!