Is hoarding a female chink? or Freezers – the smaller the better?

Kristina — Sun, 19 Jul 2009 12:46:59 +0000

I bet you know this problem. You make a huge amount of rolls or bread, off goes half of it into the freezer. Leftovers from the party with friends? No problem, nicely tucked away in labelled freezer bags they wander into the freezer. I’m addicted to ice-cream. In a supermarket I never buy just the one package we’d need for the day. What if tomorrow the brand’s management decides to stop the production for a year? Or all of our friends and neighbours arrange a spontaneous visit? I’m better off buying 3 mega boxes…just in case. This goes on and on. Our side-by-side freezer is a monster, some of my girlfriends would rather use the space as a walk-in closet. Sometimes I forget how big it is until we get the invoice from our energy supplier which reads as if we were shareholders. It’s always the man at my side who admonishes me from time to time that even this freezer’s capacity is limited and that it shows when I’m buying the same stuff we already have, just because I can’t get through to the packages in the back. Do you know the feeling of a frozen leg of lamb on your toes? I’m just careful. Thomas calls it lazy, I believe. Talking to my friends it sounded like this could be a female thing but as they’re not representative it might not be true. Maybe you can share your experiences with me.

Yesterday Thomas decided to make dinner out of the food masses we store in our kitchen and he used a big bag of frozen fish filet which is great because tomorrow I can buy new ice-cream.

white fish filet bith bacon and capers

RECIPE is here

RECIPE (serves 3):

Fish fillets with bacon and potatoes in lemon butter

(the recipe for the lemon butter is adapted from Alfons Schuhbeck)

6 white fish fillets (i.e. coal fish)

Olive oil

100g concentrated butter

100g bacon

Potatoes

Salt

Black pepper

Rosemary

Juice of 1 lemon

1 small glass capers

Peel and boil the potatoes in salted water. Spread the bacon on the bottom of a casserole and put it into the preheated oven (100°C). In the meantime season the fish with salt, pepper and rosemary and roast it (2 min. each side) in a pan with some olive oil.

Put the fish onto the bacon and put it back into the oven.

Melt the cocentrated butter in a small pan and add the lemon juice, pepper and the capers.

Serve on hot plates with 2-3 tbsp lemon butter over fish and potatoes.

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Grilled Fish

Kristina — Wed, 10 Jun 2009 16:18:44 +0000

fish before

after

It’s so easy to make a delicious fish dinner and the funny thing is that guests always think it’s a lot of work and complicated. Well, it’s not but it’s very tasty and you can serve it with rice or potatoes and a fresh salad and everybody will enjoy it.

Here’s what you do: first wash the fish, then dry it with kitchen paper. Crush sea salt, black pepper, garlic cloves, rosemary and chili in a mortar and rub the fish with this marinade. Put olive oil and garlic in a casserole. If you have any tomatoes (bigger ones cut into halves) you can add them, too and the fish comes on top of it. Now cover the fish with lemon slices, fresh herbs and olive oil and put it into the preheated (180°C) oven for about 40 minutes (depending on the size of the fish) and…ready to eat! We usually have a look around the kitchen and if there’s some leek, spring onions, fennel or peppers we want to get rid off we simply put them in there, most vegetables work with this, it’s almost impossible to mess it up.

trivial bliss » Fish

Is hoarding a female chink? or Freezers – the smaller the better?

Grilled Fish