It's been rough times around the c&b household. I don't have a good track record with the month of January, and what do you know, January 2014 was the worst yet. I've been cooking, but relying on staples and quick fixes, and when I do make something potentially blog-worthy, I don't bother to photograph it.
This fish, though, is a reminder of a happier time, when I was making and photographing more meals than I could keep up with. I had intended on blogging this fancy-sounding remarkably easy cod dish nearly a month ago; then life drop-kicked me in the ass and I forgot all about it. Which is a bit of a travesty, since this is probably my favorite dinner I made in all of January. But better late than buried in my iPhoto archives forever, isn't that how the saying goes?
It was one of those days. Before lunch even rolled around, I thought "I need fish tacos tonight." Now, I have made many a fish taco following recipes, and they've mostly been fairly, well, "meh," not delivering the punch of flavor I expect from my fish tacos. Bland fish tacos are basically despair in a tortilla.
Salmon and broccoli, all in one pan and spruced up with a spicy and salty vinaigrette? It's like you were reading my mind, Bon Appetit.
Tonight's dinner is also a great example of the way I usually eat. Yeah, some nights (aka the entire week before an exam) are "microwave some Trader Joe's frozen entree" nights, and when I have time I undertake more ambitious meals, but usually I need some source of protein and vegetables and if they are prepared together, all the better.
This is my life post-anatomy. Making mussels for the hell of it on a weeknight, after spending a good portion of biochem lecture finding recipes online. People who sit behind me in pre-lunch lectures tend to get very hungry. The second anyone asks a question I'm on Flipboard, looking at my food blogs.
I love mussels. It's a recent obsession, inspired by the mussels at GT Fish & Oyster, which I first had over a year ago. I'd never made them at home until fairly recently, when I saw that they were on sale at the local grocery store. If you've made mussels before, you'll know what I discovered: that the longest part of making mussels is the 10 minutes you'll spend scrubbing and debearding. With these mussels, I was done cooking and eating within 50 minutes.