Tuesday, May 31, 2011
Yet another wild combo-nation
Because the range of my spices is quite limited, I had to think hard about how to season the fish. Lemon juice and butter made a good start, but for more flavour, I dug around and found something called a 'chicken rub'. Not a feathery massage, but a combo of ginger and basil. A sprinkling of this and the fish were ready for baking.
My little casserole dish filled with packaged scalloped potatoes fit right alongside the pan with the fish. For colour and fun, I tossed a few of those little carrots in with the potatoes. Because they're so small, they kept perfect time, cooking right along with the taters.
My extravagance? A spinach 'souffle', one that -- by the time we ate -- had absolutely no puff to it at all. But still, it was rich and delicious.
And the salad's single concession to all this weirdness was the last of the pickled beets chopped into it.
Hard to classify such a strange meal as this. Still, it kept the cold out, and left us hoping the change of calendar page tomorrow will bring some warmer days.