magid

There was an email today saying that there was the possibility of monk fish and hake, or pollock, or cod for the half shares (full shares got monk fish and hake). Unfortunately, they didn't have a good system in place, so those who were able to get there earlier got all the non-cod. I suggested that they institute a "take what you get" policy rather than favoring people with more flexible work schedules... So I again had cod.

It's wicked hot and humid today, which would suggest not turning the oven on, but I have plans tomorrow night that preclude time for cooking. I decided it was unlikely I'd get up early enough to deal with fish before work tomorrow morning (though at least that would have meant heating up the house as I was headed out), and I'd rather not leave it until Thursday.

So I cut off both fillets (one fairly decent, the other not nearly so) and skinned them, then cut them into pieces. I dunked them in a mixture of mayo and hummus, then put a mixture of chickpea flour, white wheat flour (I'd run out of chickpea flour), freshly ground black pepper, and tandoori spice on them. They went into a hot oven for a little over a quarter of an hour, joining the roasted farm share veggies already in progress (white onion, green pepper, violet eggplant).

I'm leaving the carcass and the head until I get the farm share: they mentioned getting corn, which I was so hoping for last week. A quick batch of corn-cod soup is the current plan.

And while I'm listing local eating things, I should mention that this week I got five cherry tomatoes from those growing on my porch, and three the week before, despite my neglect while I was away at NHC.