duvet day witterings and recipe request

[susie_flo]

Hello fiends.  I imagine some of you all-nighters are sleeping off the debauched after effects of last night.  Thank you, Rosa, for organising a lovely evening with so much care.  I would like it known, categorically, that I am very glad you're not dead.  The world would be a so much poorer place if you were.  (At least 36 other people agree with me.)

I was rather looking forward to chatting to some of you (e.g. Chiller, St Margarets homeboy Wardy and various other Janey-people that I feel like I could know better).   All I can say is - better saved for later.  I despise the way that colds turn people into such pathetic malingerers.  It's like being infected with the spirit of a teenage emo poet.  You feel like death whilst being simultaneously aware that there's nothing wrong with you.  Meanwhile people with serious conditions get by manfully without whining -  on a diet of hard living and riotous substance abuse.

Last night I had a feverish dream that I left my job and bagged a £700-a-day contract role at York, on the condition that I dress in full S&M gear in the office.  The man who offered me the job had impeccable grey hair and wore a lacy corset to the interview.  I suspect this can only be a side effect of conversations with Steer and Vin.

Today I am supposed to be seeking 35mm film from some godforsaken olde worlde vendor and assembling my pinhole camera.  Gadzuks, apparently this takes 1 - 2 hours to assemble!  Unfortunately the chances of me getting out of my dressing gown and leaving the house today are less than remote, so pinholery might have to be postponed.  Underpants!

Ooh, something nice just happened.  Our neighbour has just delivered some fresh trout that he caught yesterday while out fishing.  Does anyone have suggestions for good things to do with trout?

Meanwhile G has received an email with the subject line:  "Exciting news about your lottery ticket!".   On further investigation, it turns out we've won £6.80.  Whoo hoo!

Comments

[nalsa.livejournal.com]

Trout with roasted rhubarb is heavenly, just don't add more than a bit of sugar to the rhubarb, maybe throw in some cardamom to lift it a bit. Simple ways are the best; brush the fish with olive oil, season, place skin side down in a hot pan with a dab of oil, then finish off in the oven, remembering that if it's very fresh it's fine to undercook the fish. Use the juices from the rhubarb to make a glaze for the trout, if you like - paint it on before going in the oven.

[the-meanest-cat.livejournal.com]

Ooh, that sounds fabulous, thanks!

[the-meanest-cat.livejournal.com]

In case you're interested, your recipe idea for trout ended up evolving into something completely different but totally delicious.

We didn't manage to get any rhubarb, but I was keen to stick with the idea of a fruity, tangy accompaniment to the trout, so after some debate, G made a tangy, hot orange sauce. (Not sure of the recipe, but it was semi-clear veloute-looking sauce involving fresh orange juice, white wine, chopped chillis and garlic and probably some other stuff). Anyway it was absolutely *gorgeous* with the trout. So thanks for the inspiration :-)

[nalsa.livejournal.com]

Oh, that sounds fantastic! Nicely done, there. Applause to G!