If you have any of it at all, you will drop whatever it is you are pretending to be doing and make this, like, immediately:http://www.epicurious.com/recipes/food/views/Broiled-Lemon-Thyme-Pollock-350901
Pollock is the same as cod, so don't give me grief about that.
We had this on Saturday with some amazing veggies (new potatoes [sorta smashed], red peppers, garlic, green onions, yellow onions all drizzled with olive oil, some salt and pepper and loose herbs taht were just sitting there and baked at 375 till browned, then served with some capers and some sherry vinegar shaken on for added piquancy, doncha know) and it may be the easiest, yet best "good restaurant" quality dish I now have in my repertoire (he wrote, fully aware of braggadocious pretense inherent in the statement).
Not much to add, except one of the cats (the, ahem, smart one) said she wanted to start a fish-themed all-cat GBV tribute and her name therein would be Cod Pollock. Bee Troutsand, etc...
1 comment:
the black-nosed driver (blinky) on amp drops!
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