Rosie had a good day today. It started out breakfast with She-Who-Shall-Remain-Unnamed
at Nags Head Pier, one of my favorite breakfast venues.
at Nags Head Pier, one of my favorite breakfast venues.
It's breakfast and one of the waitresses is pouring a couple of vodka-based drinks. Who drinks vodka at this hour? Oh... that's right. One of the waitresses mentioned, "They're on v.a.c.a.t.i.o.n." But hey. I've been on holiday before too. And my day didn't start out with vodka. I absolutely cannot drink before 9:27 in the morning.
Nice does matter!
This is our waitress. She's juggling 5 platters. And she's rockin' a most excellent French braid.
If I tried to balance those plates up my arm, it would be disastrous.
If I tried to balance those plates up my arm, it would be disastrous.
It was a beautiful morning.
I wanted to walk out on the beach and shoot a few pics.
I wanted to walk out on the beach and shoot a few pics.
OK. That's enough beach for today.
Rosie had a good morning.
Thank you to She-Who-Shall-Remain-Unnamed.
I was dropped off at Home Sweet Home.
Took a stroll through the jardin.
And then I started cogitating on the Hawthornes' lunch.
Mr. Hawthorne had cooked cod the day before, so we're not have leftovers. We're having MOREOVERS. That's what Rosie does.
Here's what I wrote years before describing my Moreovers:
Nothing goes to waste in the Hawthorne Household. And I don't refer to the remnants as leftovers.
Immediately after writing the word "leftovers," I knew I needed another word that was more real, more definitive, and positive. First I thought of the word re-do's. But that implies it wasn't done right
the first time around when it certainly was. Then I considered do-overs. But, of course, that, too, has a negative connotation. I've put a lot of thought into this trying to come up with just the right word which describes the process of what I do in the life chain of the produce and viande I prepare and serve and consume.
And my word is moreovers.
Think about it:
You've already produced and served a wonderful, satisfying, convivial repast. So, what's next? MORE is next. When you say "Moreover," you're likely going to top what you previously said,
put an exclamation point there, and/or put it in bold or italics. So, I have no leftovers.
I have MOREOVERS!
Rosie is gathering ingredients for her spicy Thai-style fish soup.
Rosie had a good morning.
Thank you to She-Who-Shall-Remain-Unnamed.
I was dropped off at Home Sweet Home.
Took a stroll through the jardin.
And then I started cogitating on the Hawthornes' lunch.
Mr. Hawthorne had cooked cod the day before, so we're not have leftovers. We're having MOREOVERS. That's what Rosie does.
Here's what I wrote years before describing my Moreovers:
Nothing goes to waste in the Hawthorne Household. And I don't refer to the remnants as leftovers.
Immediately after writing the word "leftovers," I knew I needed another word that was more real, more definitive, and positive. First I thought of the word re-do's. But that implies it wasn't done right
the first time around when it certainly was. Then I considered do-overs. But, of course, that, too, has a negative connotation. I've put a lot of thought into this trying to come up with just the right word which describes the process of what I do in the life chain of the produce and viande I prepare and serve and consume.
And my word is moreovers.
Think about it:
You've already produced and served a wonderful, satisfying, convivial repast. So, what's next? MORE is next. When you say "Moreover," you're likely going to top what you previously said,
put an exclamation point there, and/or put it in bold or italics. So, I have no leftovers.
I have MOREOVERS!
Rosie is gathering ingredients for her spicy Thai-style fish soup.
Rosie's Thai-Style Fish Soup
about 6-7 oz. "leftover" cooked cod
1 TB peanut oil
1 large chunk frozen ginger - slightly bigger than a cubic inch
3 shallots, thinly sliced
1 large clove garlic, minced
zest and juice of 1 lime and 1 lemon
1 jalapeño
1/2 green pepper, chopped
handful of mushrooms, sliced
1 small carton of chicken stock
1 can of coconut milk
1-2 TB fish sauce, to taste
handful of water chestnuts, chopped
big handful of spinach, chopped
1 tomato, chopped
1 cayenne pepper, sliced
fresh basil leaves, chopped
1 scallion, sliced
I always have cubes of frozen ginger. Peel and nuke the ginger cube for about 25 seconds, then squeeze the juice into a small bowl. Reserve. Push the pulp through a garlic press and scrape off the first 2 or 3 three presses. Reserve for soup.
In a soup pot, heat oil over medium heat and add shallots, jalapeño, mushrooms, and minced garlic. Cook about 2 minutes to release the flavors. Pour in coconut milk and broth and simmer about 15 minutes. Add lemon and lime juice and zest, fish sauce, water chestnuts, green pepper, ginger juice, and spinach. Simmer about 4-5 minutes, until spinach wilts. Add in cod and tomato and heat through.
Serve with toppings of cayenne, basil, and scallions.
about 6-7 oz. "leftover" cooked cod
1 TB peanut oil
1 large chunk frozen ginger - slightly bigger than a cubic inch
3 shallots, thinly sliced
1 large clove garlic, minced
zest and juice of 1 lime and 1 lemon
1 jalapeño
1/2 green pepper, chopped
handful of mushrooms, sliced
1 small carton of chicken stock
1 can of coconut milk
1-2 TB fish sauce, to taste
handful of water chestnuts, chopped
big handful of spinach, chopped
1 tomato, chopped
1 cayenne pepper, sliced
fresh basil leaves, chopped
1 scallion, sliced
I always have cubes of frozen ginger. Peel and nuke the ginger cube for about 25 seconds, then squeeze the juice into a small bowl. Reserve. Push the pulp through a garlic press and scrape off the first 2 or 3 three presses. Reserve for soup.
In a soup pot, heat oil over medium heat and add shallots, jalapeño, mushrooms, and minced garlic. Cook about 2 minutes to release the flavors. Pour in coconut milk and broth and simmer about 15 minutes. Add lemon and lime juice and zest, fish sauce, water chestnuts, green pepper, ginger juice, and spinach. Simmer about 4-5 minutes, until spinach wilts. Add in cod and tomato and heat through.
Serve with toppings of cayenne, basil, and scallions.
Sliced mushrooms and shallots. Minced garlic and ginger. Chopped jalapeño.
Sauté to release the aromas.
Add in coconut milk.
Add in chicken stock. Simmer 15 minutes.
Green peppers in.
Lemon and lime juice.
Lemon and lime zest.
Ginger juice.
Fish sauce.
Spinach in.
Water chestnuts.
Finally the cod ...
... and tomato. Heat through.
Serve with cayenne, scallions, and basil.
Enjoy!
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