Fish Tacos aka

Every winter I say the same thing. “This cold, I cannot stand it! I can’t live here another winter. Why haven’t I moved south yet?” And every winter I’m still here, freezing my butt off in Indiana. Now realistically I’d miss snow like crazy. I’d hate having a warm Christmas. I’d miss cozy sweaters and scarves. Regardless, I’m a good cold-weather complainer.

This winter has been incredibly mild as of yet, and I should really be keeping my whiney mouth shut. I’ve been able to run outside comfortably ¬†in January. Like I can feel all of my fingers the whole run. Yet I still curse the frost on my car windows every morning and swear this will be the last winter I spend here.

So to brighten up even the mildest winter and to give you a breath of summer, I give you fish tacos. This dish is a favorite of mine to order at restaurants. A good fish taco starts with a corn tortilla, a small one please. It’s filled with a few strips of flaky fish, grilled or breaded, I’m not picky. It’s topped with a fresh, bright, tomato-heavy salsa, cabbage, and a dollop of sour cream. It’s like a fresh party in your mouth!

I’ve made the fish tacos in The Essential New York Times Cookbook twice now, and, in my humble and not highly refined fish taco¬†palate opinion, these fit all of the above requirements. This meal is probably one of the only times I will cook out of season. You can totes find decent tomatoes at your local Whole Foods. They’re probably from Mexico, but this one time I say, you support that foreign food economy! Just be sure to buy extra butternut squash at the farmers market this week.

Make some fish tacos for dinner. Go. Remind yourself that winter does have an end, that warm weather will come, that even if you live in a cold locale you can still taste summer.

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Something New

I’ve been telling myself for awhile that I need to start writing on my blog again, but the idea of just rambling about my life seemed fairly unappealing. So I’ve decided to dedicate my “new” blog to two of my loves: food and music. OK, no long-winded introductions to the food and songs in my life.

I’m going to start with a recipe Adam and I made for dinner a few days ago. I try not to eat too much meat. Don’t get me wrong, I LOVE my burgers, steak, and chicken. I just can’t handle a lot. In lieu of “real” meat, I decided to make some fish, specifically salmon. I found this recipe is from Gourmet, April 2005, Wild Salmon with Pearl Couscous, slow-roasted tomatoes, and lemon oregano oil. OK, I know, with a name as confusing as that, why on earth did I decide to make the friggin stuff? Well the ingredients aren’t that weird. I usually have most of them in my apartment. First of all, we halved the recipe. (there was still couscous left over which I inhaled cold the next day for lunch while watching Friends.) Second, you’re supposed to roast the tomatoes for 2ish hours. There’s no way that on a week night, I can wait for 2 hours to eat after I get home while tomatoes roast. I have very little self-control or patience. So we sauted the red bitches and then popped them in the oven with the salmon for five minutes. I really liked the sharp lemon and tomato flavors with the fish. Four stars.

Next, GUSTER. Guster has been my favorite band since freshman year of college, though I first saw them open for Barenaked Ladies in high school in 2000. I’ve traveled to quite a few of their concerts in college and after even. The music is good, solid, catchy, sometimes deep sometimes silly, and, for me, like a favorite old tshirt. So when I hear that they were touring in honor of 10 years since the release/tour of their first big label album Lost and Gone Forever, I almost peed my pants. They were going to play through the whole album, plus another set. I bought tickets to the show in Cincinnati, my tenth Guster show. Let me just tell you, it was great. GREAT. They walked on stage, started playing “Diane,” and I felt like I had suddenly been reunited with four of my old friends. I sang to every song (except for the two new ones they played). So, check out Guster if you haven’t already.

OK, I also just took a bite of my first potato chip cookie ever and I have to report. Because, seriously, POTATO CHIP cookies? WTF? Adam’s mom gave me the recipe and I was seriously doubtful. They’re actually pretty good though. Chewy because of the oatmeal, and a nice mix of sweet and salty. Kind of like the dough for chocolate chip cookies, but without the chips…well chocolate chips. I have been proved wrong. And so ridiculously easy to make. Here, why not, you try them too. I think that when I make them next time though, I might cut back on the sugar just a bit. They’re veeeerrry sweet cookies.

Potato Chip Cookies
recipe from Debbie Coffin

1 cup butter
1 cup white sugar
2 cups oatmeal
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
2 cups crushed potato chips (I suggest Lays classic, no ridges)

Preheat the oven to 350.
Mix the butter and sugars together in a large bowl.
Add the dry ingredients and mix.
Add the eggs and vanilla and mix yet again.
Bake for 10-12 minutes.

And now Mira is begging me to play with her jeans with her.