#fishforbreakfast

Think fish for breakfast is weird? Tell that to ME, because this is what I ate for breakfast today, and my life has changed dramatically from last week.

The class on March 30 will focus on basic seafood cooking techniques, with an emphasis on healthy, inexpensive meal ideas suitable for busy schedules. What meal does everyone skip? Breakfast. How can we fix that? Read on.

Ever since Chris and I brainstormed a (rather brilliant) menu for the Quarterdeck Cooking Class on Monday March 30th 2015 (click here for details and sign up information), I’ve been inspired to eat fish for breakfast every morning. Here’s my week so far:

MONDAY - Steamed native cod tails ($12.99/lb) and kale. Accomplished everything on my “to do” list, which has literally never happened before. So far, this week rules.

TUESDAY - Steamed ocean redfish ($8.99/lb, y’all!) and kale. Went for a great run, only to re-irritate my shin splints. Ugh. Found yoga studio with intro rate of $30 for 30 days. I’m Reaganing!

WEDNESDAY - Haddock ($14.99/lb) baked with blood oranges, steamed spinach and a poached egg. While drafting a pattern for a new pair of running tights, I discovered that my thigh circumference is 3/4″ smaller than last week. Is this real life?!

THURSDAY -  Canned albacore tuna mixed with diced fennel, spring onions, parsley and some EVOO plus two pieces of toast. Got pulled over for a broken headlight, got off with a verbal warning! 

FRIDAY - Chris Basile’s special Sea Bream ($14.99/lb - a mild and deliciously versatile fish with a firm texture and tasty skin). Here’s an illustrated guide to how we cooked it:

1.) Take a selfie with your filet

2.) Score your filet like so:

3.) Sprinkle salt and pepper on both sides

4.) Prepare a frying pan with just enough olive oil to coat the surface. When the oil is about to start smoking, drop that filet in, skin-side up.

5.) Flip that filet. I forget how long it cooked for. For timing and other details, consider attending Chris’ Cooking Class on Monday March 30 (call Paul at 978-897-9165 to reserve a spot). 

6.) Make a quickie salad with whatever vegetables you have lying around. Transfer fish to a plate, top with salad. Squeeze some fresh lemon juice over the whole dish. 

7.) Eat. Goes great with toast.

Note: My portion sizes are between 4 and 8 oz per serving, depending on what else I’m eating and how much money I feel like spending. Perhaps unsurprisingly, I’ve discovered that regular trips to the Fish Market are much better for my wallet than trips to the Muffin Store.

Hope to SEA you on March 30th! Yes, there will be shrimp and grits. 

<3,

i wanna scan them in

wish I had a scanner

she draws so beautiful

and all I could do was look at her

with tears in my eyes

saying

Chelsea remembered her underwear dis tiem

THE HONKING AND THE PAPPING AND THE SHOOSHING

THIS IS