Jul. 4th, 2016

commodorified: cartoon moose wearing a Mountie uniform. Text; "eh." (canadian moose)
Where I boated, hiked, scrambled, swam a bit, cried a little, laughed a lot, ate amazing food, spent time with fantastic people I love fiercely and met some new awesome people as well, and even played a game.

A song for Canada Day:


A song for Memorial Day (Newfoundland):


A song for Pride (Toronto):


And a song for Moving Day (Montreal):


ETA: and one for Independence Day (USA):
commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
Our microwave is still at the vet, which is a vast pain but has led to some interestingly creative approaches to leftovers. Tonight's supper was inspired by leftover rice from the cottage.

Combine in a largeish saucepan:

2 -3 fillets of cod, thawed
1/2 brick of medium-firm tofu, cut into 1/2 inch chunks.
1 can coconut milk
A solid dollop of Trinidadian green seasoning
Ginger, to taste. I use the stuff that comes in a squeeze bottle, but powdered would work fine or you could grate fresh. I used about 2T and the results are noticeably gingery.
Creole-style hot sauce, to taste. I used about 1T and there's a definite bite, there.
Pinch of salt
Let simmer covered on low for about an hour, then add

3 cups leftover white rice (you could obviously make fresh rice and pour the fish and tofu in sauce over it, but I just dumped it in and broke up the chunks)

Leave covered on lowest possible heat until the rice is heated through.

It looks like chunky rice pudding, but it's flavourful and pleasantly spicy.

As we also have leftover salad from the cottage, there's supper sorted out nicely.

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