Lovely post and prose, as always. Sounds like a wonderful time, and the fish looks excellent. I for one see no reason for you to change your focus or way of substacking (if that's a word) -- your posts are *always* worth reading, and a joy, though given my memory, I often forget to check for new ones!
The fish reminds me of a roast recipe my father found when I was a kid and cooked. (He cooked it, I mean, not that I was cooked as a kid.) The roast was smothered in a mustard and salt mixture, much like the egg and salt mixture for the fish, then placed directly in the coals of a charcoal grill, with coals piled up around it. I looked ghastly when done -- black -- but tasted heavenly by some alchemy of fire, salt, and mustard.
well as you will see from my latest post i haven't changed anything! Thank you though Roy - your words and your subscription means a great deal, really, thank you so much.
I am intrigued by the mustard and salt roast - it sounds much more dramatic than our fish!
Sorry to have missed the fish. I had pizza from Bara Menyn. Good but not the same. And you have lovely hands that don't shake, unlike mine.
Lovely post and prose, as always. Sounds like a wonderful time, and the fish looks excellent. I for one see no reason for you to change your focus or way of substacking (if that's a word) -- your posts are *always* worth reading, and a joy, though given my memory, I often forget to check for new ones!
The fish reminds me of a roast recipe my father found when I was a kid and cooked. (He cooked it, I mean, not that I was cooked as a kid.) The roast was smothered in a mustard and salt mixture, much like the egg and salt mixture for the fish, then placed directly in the coals of a charcoal grill, with coals piled up around it. I looked ghastly when done -- black -- but tasted heavenly by some alchemy of fire, salt, and mustard.
well as you will see from my latest post i haven't changed anything! Thank you though Roy - your words and your subscription means a great deal, really, thank you so much.
I am intrigued by the mustard and salt roast - it sounds much more dramatic than our fish!