Tower Of Babel

I haven’t had much time this weekend to come round dem parts, but here I am trying to ‘force’ a post. Basically what I mean by that is I nuh really have much to chat about.

The weekend has been pretty arite despite my having to take call. My patients have been doing pretty well……(then again…that may be due to de fact dat dem have the wikidskindoc a look after dem!)…. Just cool youself…I am by no means a ’nuff (conceited) individual. I just believe in giving my best when it comes to doing my work in the world of patient care.

Boy, yesterday I decided that I wanted some seafood for dinner. So, when I hit the supermarket yesterday, I selected a rass of a snapper from the chiller. It was well fresh, eyes nice and red. Weighed about two pounds. Yeah man, ready to season him up and bake today.

So, what went into the mix? Well, naturally, first line of business was to cut the fins off….(he was already gutted and scaled thank you…cleaning fish is no joy!) Then, squeeze some lime juice on him to get rid of that fishy rawness. Next, a selection of fine herbs and spices including, scotch bonnett pepper, escallion, onion, minced garlic, pimento, salt, black pepper, thyme, some oytser sauce, some soya sauce and about two tablespoons of Busha Brown’s Planter’s sauce….all this was massaged into the piscine flesh after making a few well placed slices into the body of the fish using one of the ultra sharp kitchen knives. Placed him into a pyrex dish in the fridge in order to marinate overnight, allowing all of the above mixture to ‘come’ together in some semblance of a culinary orgy!

Well, I tell you…when I took that dish out the fridge earlier today, the aroma was irie out rass. Thing smelled like it could be eaten before it was cooked. But, as a man who prefers to eat meat that is bloodless….I waited until the cooking was over. So, some slivers of cho cho, carrot and pumpkin were placed into the pyrex to bake along with the snapper. To complete the meal, two red sweet potatoes were wrapped in foil after being lightly drizzled in some vegetable oil and rubbing a pinch of salt into each before baking. Steamed string beans and broccoli florets were the other veggies. And some tasty seasoned rice completed the fare. The smell was wonderful while it was cooking and when I removed it from the heat of the oven about fifteen minutes later, man, my juices started to flow…salivary glands me a talk ’bout of course!

Now, I really had no intention to post about the making of my dinner today, as a result, I have no Olympus moment of the ready to serve product…you see….basically all that’s left of it now is the head and a small piece of the body. It was a dinner fit for a Doc. A glass of Australian Yellow Tail Merlot (2003) made the flesh taste even better. OK, so I have had my fish craving satisfied…now to find me some dessert!

Yeah, so I said I had nutten to post about. And really, I didn’t. Honestly, this post was created as I went along, and that to me, is one of the irie things about blogging….it can be so spontaneous. Nuh true? I hope you enjoyed reading about the preparation of my dinner. Sorry about my lack of manners….. (my Dear Departed Mother did teach me the correct thing….but sometimes I do not do what I know I should, despite knowing the proper thing)….next time I will send you an invi to dinner.

And, just in case you found this a boring read (which I know you did not!….there I go again), you might find Mad Bull’s attempt at Dragonslaying perhaps a bit more entertaining. Enjoy the rest of your weekend. I certainly have enjoyed mine thus far. Respec.

This entry was posted on Sunday, November 27th, 2005 at 7:26 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.