. . . at cooking fish. I don’t know why? I either over cook it, undercook it, over-season it or under-season it. Once, I did manage to cook fresh catfish. I used a Ruth Reichl recipe for blackened catfish. It was amazing. That was two and a half years ago. I blame it on the fact that it’s so hard to buy fresh fish in Kentucky. Oh sure, I could drive 50+ miles to Louisville to Whole Foods but that’s a lot of expense to go to and my husband just wouldn’t understand. So, I keep trying. I will not let this get the best of me. If you have any tips or great recipes please, help a girl out, would ya?
I have managed to conquer shrimp and scallops. I attribute that to the very short cooking times. It’s really easy to see when it’s properly cooked. It’s almost fool proof really.
So, chicken it is. We eat a lot of chicken. The challenge before me though is how to make it differently every time. If D had his way we’d eat it fried every time. Obviously that’s not doable. I’m so tired of chicken.
Oh man, this is one boring post. Sorry about that.
Did I tell you about all of the clams and mussels we ate in Italy? I’m telling you they were amazing. We had them on pizza, as au gratin, with pasta and by themselves happily steamed. There is a reason fresh is best. I can’t bring myself to buy clams or mussels here for just that reason. Fruits de la Mer was everywhere and we ordered it as often as we could.
I need to get off of my tuckus and be inventive in the kitchen. Right now all I’m thinking about it not eating sugar and white stuff until my birthday. I have eleven days to go. It’s been hard and I’ve not been entirely successful but I shall persevere.
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