Monday, August 25, 2014

Rosie Escapes!

Someone accidentally left my Colington cage door open
and I escaped last week to the suburbs of Roper, NC.,
to visit with my wonderful friend, Neesy.

Enjoy the pictures.
They tell the whole story.

Here's our beautiful sunset tonight.
Please enjoy the views.
Gotta share the beauty!

I needed this.

Fire in the water.

God just steps up to the plate and gives us this.

 Good night.
I am thankful for this good night with dear friends.

Rosie exits and goes to bed.

I awoke to a lovely rainy morning.

After two days of my doing absolutely nothing at all
and being waited on by Neesy and Mr. N.,
I'm enjoying every damn minute.

I have basked in the glow of Neesy!

Now, I gotta get
 back in the kitchen again.
I'm cleaning mahi mahi filets.

Gotta get rid of that blood line.

I'm trying to think where I'm going with this.
And I have an idea.

First I salted and peppered the filets.
Freshly ground s&p.

 I pressed a mixture of panko, crushed pecans, and brown sugar
into the filets.

 I pan-seared the filets in butter and olive oil -
just enough to brown the coating.

Did you notice that little "sumpinsumpin"
at the top between the mahi and the other mahi?

Do you know what that is?

It's not buttah.

It's a thin slice of bread.

I didn't have a digital thermometer to test the temperature,
so I used the end of a wooden skewer in the hot oil.
When bubbles start spewing out of the wood,
the oil is at the right temperature.
I  re-checked the temp by adding the bread slice to the oil.
If the bread fries evenly
 and comes to a nutty color in a timely fashion,
then the temperature is good to go.

Fried bread is your friend.

Lightly seared mahi mahi filets.
These, approximately 1-inch thick slabs,
went into a 350° oven for about 10 minutes.
You want them just to flake away.

I prepared a herb sauce while the mahi mahi was cooking -
melted butter with scallions, garlic,  parsley, basil, and sorrel.
Some brown sugar.
And a splash of brandy for a nice flare-up.

Cooking on someone else's stove can be challenging
until you figure out how the gas burners work.
Flame on this particular burner wasn't high enough
and the pan was too deep for me to tilt and ignite the brandy.
 Neecy had to help me with the flare.

All of  which made this jump out of my head. 

Yes, my head is in a happy place tonight.

Rosie Tip #861:
Never pour alcohol in the pan over open flame.
Remove the pan from the heat,
 then pour in the booze.
Oh...  And turn off the fan.

Served with brown wild rice.

Back on the pier for a glass of wine and God's movie tonight.

Sweet Katie.

I could get used to this.

A champagned, siesta'd Rosie.
It's a good thang!

The water is molten.

Thank you, Neesy and Mr. N!
For everything.

Readers, please stay tuned for our visit to Edenton!


Marilyn said...

I feel relaxed just reading this post!

Rosie Hawthorne said...

I'm so glad, Mar!