Thursday, January 22, 2009
24 Hour Party People.
Actually, it was more like 35.
When it was 41 degrees, three cars drove to Bittern and we all discovered the wonderment of the Eastern Link. Although, if you are going to do that drive, notice how every toll is actually for you to pay to see art work?
And that giant Hotel, the boys were convinced it was an automatic hotle, Dolphin-style of Murakami.
I voted art.
The girls decided to stop by on the way back, knock it about a bit before going dumpster diving and tell us that, "Yes, it is just an awesome piece of art."
But, back to the business. There was fishing and an amazing Austrian who managed to catch almost all of the fish except for the useless Barracuda. We ended up with the aforementioned fish, three red snapper and two king john dorys.
Can you say hell yeah?
Can you also say the Gingold and Cheese special? Although, as fish is what Gingold is the king of, he did most of them, and he did a damn fine job.
Although, by the time dinner was ready, we did a head count and realised that we had to feed fourteen people. So, DaVa was on barbecue duty and threw on a few sausages and made vegetarian kebabs for El Pablo and Gray. Although this is what we call both of the vegetarians, they are coincidentally not their real names.
So, this was what we did with the fish.
Snapper 1: Lemon in cavity with oil
Snapper 2: Tomatoes and olives with a herby lemon oil
Snapper 3: (crazy fish) tomato, lemons, chili, olives, parsley, oil, capers
King John Dory 1: Lemon and Parsley
King John Dory 2: Lemon, Parsley and chili
These fish were baked.
And then to placate Mattathias, aka- the midget that fucked us, we took the Barracuda that he caught and just put lemon in it and threw it on the barbecue. That freaked out the vegetarians, so, obviously the evil midget man was happy about that.
I then made two potato salads, one with a vinaigrette and the other with a mayo that I whipped up (literally) with the three kilos of potatoes that were boiled up.
Outrageous, I made breakfast with the leftovers.
from what was in the cupboard
2 tsp Dijon mustard
1/2 cup of Apple Cider Vinegar
A few splashes of balsamic vinegar
1 tsp sugar
Juice from 1 lemon
Parsley, coarsely chopped
1 handful capers, rinsed and finely chopped
whisk all together and season to taste with salt and pepper. Pour over hot, quartered potatoes with finely sliced spanish onion.
2 yolks and 1 whole egg
juice from half a lemon
1 clove of garlic, minced
2 tsp whole seeded mustard
1/2 cup of oil
2 handfuls of finely chopped capers
1/2 bunch of finely chopped parsley leaves
Whisk/blend/Bamix-i-fy theh eggs, lemon juice, garlic and mustard and add the oil, while still whisk/blend/ba-mix-ify ing in a steady stream until it resembles a mayo. Season with salt and pepper and add the capers and parsley. Stir into quarted potatoes with spanish onion.
And this is just us feasting.
Name the two people on the left and you will get endless praise and ovation. Or, you will be revealed to be a collector of restored objects, mainly medical equipment.