We were up at the lake. My father is standing on a rock wall with fishing pole in hand. I am sitting near-by with a long stick with a piece of fishing line and a hook attached to it. I couldn't have been much more than 5 or 6 at the time.
I am pretty sure that I thought I was quite the thing out there with my fishing stick. Knowing how clumsy I was, my dad was probably praying that we wouldn't end up taking a trip to the emergency room to fish a hook out of my back side.
Since I don't remember any trips to the emergency room, those prayers must have been well answered.
Confession: There is no swordfish and there is no frilly herb salad to be seen here this week.
There is fish. There is salad. Surely that counts for something...
It went like this - The Dude went fishing in the Gulf (of Mexico) and brought back a large portion of trout from his trip. Now don't get me wrong, I love fresh fish - and this fish is really good; but it filled the hole in my freezer that I had finally cleared out to make room for the ice cream canister and Popsicle molds.
Hence, instead of marinating and cooking Mediterranean Swordfish, we used Gulf trout (and chicken cutlets for my fish hater). The marinated trout was wrapped in foil packets and thrown on the grill - its still to hot to cook indoors...
And what's my excuse for the frilly herb salad? Bags of mesculun, bunches of tiny radishes, baby cucumbers and heirloom tomatoes all hanging out in the refrigerator (except for the tomatoes - tomatoes don't go in the fridge) from my CSA share.
This sounds a lot like the old "the dog ate my homework" excuse, doesn't it?
The fish and salad were paired with this tart.
And as soon as the dishes were cleared from the table, we were on the road, since Runner Girl had a race early the next morning... (Which went well...)
Fortunately, next week's "dieter's tartine" is another dish that doesn't require actual cooking - which is just fine with me, since the Northeast heat wave is still going strong and leaving most of us feeling perpetually wilted. I am sure that I will remember these 90-100F days fondly once the sub-zero days of February are here again.
|Boilermaker finish line|
This post participates in French Fridays with Dorie. The recipe for Mediterranean Swordfish and Frilly Herb Salad can be found here.