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Aug. 8th, 2007 09:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ragdoll13I'm feeling lost and isolated and stressed the hell out today.
Work was hard. It was hard to keep my chin up, hard to keep a smile on my face, hard to keep that lilt in my voice. We got someone to back me up during the evening, but something's wrong with the way the splits are set up and I'm still getting all the calls. I have a new project for the summer picnic committee, and they haven't even provided me with any parameters. Just a deadline.
I've taken to going for a two-and-a-half mile walk in the morning with my neighbor Jen, and while I understand that the walking is probably very good for me, the early mornings are not winning any prizes from me. I've decided to go to bed early.
We got a great price on a heap of sole fillets, so I came home, and after chasing my roommate out of the kitchen with a heady mixture of irrational anger and irrational despair, I quietly got to work cooking. I cooked by myself, setting up a pattern and repeating it, silent tears rolling down my face. Dinner won high marks from the boys. They said they would clean the kitchen tonight, and here it is almost my bedtime and it still isn't done. They're in Josh's room, sorting magic cards and playing WoW.
Without further ado, dinner.
Batter Fried Fish.
Fillets of sole, haddock, halibut or cod.
2c flour
1 tbl baking powder
1 tsp salt
a handful chopped, fresh parsley (maybe 1/3 cup?)
Plenty of freshly ground pepper
1 large egg, beaten
approx 14 oz beer
Mix together the flour, powder, salt, parsley and pepper. Add the egg and stir. Pour in beer and mix to form a batter, close to pancake batter in consistency.
Dredge fish in flour, then dip in batter.
Fry in vegetable oil. I didn't have much oil, so mine was only about an inch deep and never got much over 300 degrees. The fish cooked fine, but sole fillets are quite thin; for larger pieces of fish, I might need deeper fat/higher temps.
fry until golden brown, turn, fry until golden brown. Serve with fries, malt vinegar, lemon and tartar sauce.
Work was hard. It was hard to keep my chin up, hard to keep a smile on my face, hard to keep that lilt in my voice. We got someone to back me up during the evening, but something's wrong with the way the splits are set up and I'm still getting all the calls. I have a new project for the summer picnic committee, and they haven't even provided me with any parameters. Just a deadline.
I've taken to going for a two-and-a-half mile walk in the morning with my neighbor Jen, and while I understand that the walking is probably very good for me, the early mornings are not winning any prizes from me. I've decided to go to bed early.
We got a great price on a heap of sole fillets, so I came home, and after chasing my roommate out of the kitchen with a heady mixture of irrational anger and irrational despair, I quietly got to work cooking. I cooked by myself, setting up a pattern and repeating it, silent tears rolling down my face. Dinner won high marks from the boys. They said they would clean the kitchen tonight, and here it is almost my bedtime and it still isn't done. They're in Josh's room, sorting magic cards and playing WoW.
Without further ado, dinner.
Batter Fried Fish.
Fillets of sole, haddock, halibut or cod.
2c flour
1 tbl baking powder
1 tsp salt
a handful chopped, fresh parsley (maybe 1/3 cup?)
Plenty of freshly ground pepper
1 large egg, beaten
approx 14 oz beer
Mix together the flour, powder, salt, parsley and pepper. Add the egg and stir. Pour in beer and mix to form a batter, close to pancake batter in consistency.
Dredge fish in flour, then dip in batter.
Fry in vegetable oil. I didn't have much oil, so mine was only about an inch deep and never got much over 300 degrees. The fish cooked fine, but sole fillets are quite thin; for larger pieces of fish, I might need deeper fat/higher temps.
fry until golden brown, turn, fry until golden brown. Serve with fries, malt vinegar, lemon and tartar sauce.
