Montserrat in an RV
It feels good to back on my world culinary journey. Bob finished his testing up on Tuesday and he is good to go. Now we just got to get that man back to work…none too soon, either…we have one more unemployment check and we have exhausted that. But, enough about that…not important…life has a way of just working itself out, so I don’t worry about it too much.
I thought I would start this blog out with dessert first! This is the crust for the Lemon Squares. I really am glad that I got that pastry cutter, it’s come in handy for so many things.
Here is a damn picture of me pressing the crust into the pan. I hate my picture being taken!
The finished crust…
Last weekend, Bob and I went to the farmers market and I picked up a dozen of farm-fresh eggs. They were a bit spendy at $4 per dozen, but I don’t mind spending the extra to support our local farmers and economy. I also dig the fact that I got some green eggs in my dozen!
I like looking at the color and size difference in the yolks.
This baked up perfectly!
Here are most of the veggies that go into Montserrat Cabbage Salad. I almost psyched myself into thinking that I wouldn’t like this recipe…
because the dressing called for vanilla yogurt…I thought, “GROSS!” But I got a container of Greek vanilla yogurt, bit the bullet and mixed that sucker up.
I was pleasantly surprised…it was quite tasty! We’ll have the leftovers tomorrow.
Here is the marinade for the Blaff.
I wound up using a pound and a half of Alaskan cod. It’s pretty affordable around these parts.
I made white rice to put the Blaff over…
The cod, hanging out, waiting to be poached in the marinade.
I thought it was just ok. I don’t think I’ll make this dish again…I just don’t really dig poached fish, I suppose.
And this was dinner tonight…
Complete with dessert.