The week is over, the long weekend is here, hurrah! What a week. However hurried it was and harried I was, I somehow still managed to get in the kitchen for a bit of stress relief (which is the act of cooking, not eating, so huzzah!) every night. And there's plenty more to come, since my first delivery from Fresh Fish Online came today! Salmon, flake, blue-eye, scallops, mussels, and octopus! My freezer is filled to bursting, and there are goodies already waiting in the fridge for us to enjoy over our three day break. So far, I've tried the mussels, since they should always be consumed within 24 hours of purchase, and if the rest of the delivery lives up to the same quality, I'll be in heaven! So it'll be seafood at least once per day for the next couple of weeks, yay!
Meanwhile, I figured out a way to recommend key readings from the blogs I read (an idea that was then reinforced by a commenter on my last post, thanks!) - Google Reader allows you to 'share' any posts that you like, and individuals with Google accounts can then follow your shared items list. Now that Google own Blogger, the two have joined forces and I have added the new Shared Items widget in the sidebar on the right, and labeled it Girl Gone Sharin'. So if you don't like to follow lots of blogs but would like to keep up with key discoveries and arguments, then check out that list - I think you can even subscribe to it...
Okay, time for the good stuff - here's my working week in review, meal by meal (separated through time by quite a bit of fasting - hello show season!):
Grilled salmon topped with butter, with a bit of free-range ham.
A hot-smoked salmon fillet, served cold.
Green eggs & lamb!
Pork roast, topped with seasoned salt, pre-cooking.
Same roast, post-cooking. The spices in the salt spread through the skin, into the fat, and across the meat itself. Oh wow. Naturally, I ate all the crackling and a sliver of meat, whereas the beau smashed the majority of the lean. Insert Jack Sprat references here.
A Creole-spiced, hot-smoked salmon fillet, served cold. Delicious!
Smoked salmon and buttery lamb.
Grilled rockling, topped with anchovies and butter.
Roasted chicken drumsticks, with seasoned salt coating.
Mussels! Such hard work preparing mussels - all the scrubbing and de-bearding before you can even get them in the pot and hope they open! I wonder if, after all that, there's any positive calorie balance left... Worth it though!
The (Brief) Farm Report: Cabin Cruisin’
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