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I didn’t go to the store today because I fell in love with Jason.
I had no money, nor my driver’s license for that matter, as he took them along with my car this morning. We switched “horses” today, and my wallet drove away along with Jason into the horizon. Why was it in the car in the first place, you ask? It’s all Jason’s fault.
I was never the girlie girl who bought jewelry, handbags, shoes for every possible outfit, and all the other elements in THE ACCESSORY CIRCUS. I had a backpack, or a back pocket to store the stuff I needed when out and about. Then, while still living in New York, I met a girl as girlie as they come, who through her brains, charisma, and heart, was and still IS the most beautiful woman I’ve ever met. Her name is Aveena and she’s a dear friend.
It was under her influence that I finally went shopping for earrings, an extra pair of stilettos, sunny colored shirts (frocks would be pushing it), and a couple of purses. It took all Seven Dwarfs and two weeks at the Hogwarts School of Witchcraft and Wizardry to teach me how to carry myself in all that armor and look a tad less awkward than Ellen DeGeneres in her prom dress.
Flashforward a couple of years, I make myself at home in Baja enjoying the beaches and rollerblades, when this guy crosses my path at a Downtown art show and sweeps me off my feet with no warning. Meet Jason. We start hanging out on a daily basis, and I find myself carrying fewer things each time I’m with him… less make up, less clothes, less of a purse. I stick my driver’s license and a credit card in my back pocket to free my hands and alleviate distraction while with that boy. As the Friendship progresses and turns into a Flammable Romance, I no longer feel the urge to carry shit around. These days, I only leave the house with items that fit in one hand or in Jason’s back pocket.
So now you understand why I didn’t get the groceries today, because I fell in love with Jason. It’s annoying how disgustingly wonderful he is. He’s just the best there is, and I love him to pieces – from the top front to the back end.
He’s also the reason I make an effort in the kitchen and come up with dinners like tonight: SEA BASS IN MUSTARD SAUCE WITH BUTTER-STEAMED FINGERLING POTATOES DUSTED WITH DILL. Consequently, YOU get those recipes! The Jason’s Fan Club suddenly no longer sounds like a joke. Feel free to send in your vote.
In the meantime, let’s get cooking. Get the following items handy:
- 1-1.5 lbs of fingerling potatoes, cleaned, skin on
- 2 fresh fillets of Sea Bass, washed and patted dry
- 1 tbsp of Dijon mustard
- 1 tbsp of whole grain mustard
- 2 tbsp of sour cream (organic, if possible)
- 1 shallot, finely chopped
- 1 tbsp of drained capers
- salt + black pepper to taste
- 2 tbsp of butter
- bunch of fresh dill, roughly chopped
In a non-stick pot, melt the butter and throw in the potatoes, sprinkle with salt, cover with a lid, stir around the whole pot and set on a low heat. The starchy bulbs will cook themselves in their own steam. However, make sure to give the pot a shake every so often, without uncovering it, to prevent the guys from burning their rear ends. It will take 20-25 minutes to complete the task. You can test if the potatoes are ready to rock & roll by sticking a tip of a knife inside one of them. If the tip slides in smoothly, you’re good. Next, sprinkle everybody in the pot with a bunch of fresh chopped dill, another pinch or two of salt and pepper, close the lid again, shake the pot around, and voila – you’re ready to serve the Fingerlings.
However, while they’re still steaming up on the stove, heat the oven to 425˚. Lay your fillets comfortably in a baking dish, sprinkle with salt and slather with the Mustard Sauce you made before.
Oops, have we not talked about that yet? Then grab a small bowl and dump you mustards and sour cream inside along with the shallot and capers, a dust of salt and paper, and mix them all up.
Your fish is ready to go into the oven to get warm and cozy – for 10 minutes. That’s it. Don’t put too much sauce on top of your fish, as you don’t want to overpower the delicate flavor of the Sea Bass.
It’s time to plate the dinner. If you think something’s missing, I bet it’s salt. Just a dash of salt brings the flavors out and the meal (any meal) starts making sense again.
Speaking of salt, get rid of that nasty iodized salt that tastes like a high-school chemistry lab in a box, and replace it with kosher salt. It’s clean, healthy and as inexpensive as the other crap.
It took no more than half an hour and you just made yourself a Royal Meal … for no special occasion. Just celebrate because it’s Wednesday and begin the festivities with a masterpiece din-din your dining table has never seen before.