Happy Birthday

Happy birthday, Mr. William Shakespeare. Happy birthday Ms. Traleda!
The first time I saw you, in a mirror, I thought you were an apple. Everyone was yelling, “Don’t push. Don’t push!” But who was pushing? Perhaps it was the drugs—were there drugs? I was too tired. The first time I looked at you, the first time I held you, I wanted to remember it.
“Thou hast the sweetest face I ever look’d on.”
But a first look never shows even a glimpse of the future.
anne-b_5580“She had all the royal makings of a queen;”
Just a few memories on the theme of Anne Boleyn:
a chemise made of linen, hose, bodice, farthingale, rowle, petticoat, kirtle, gown, separate sleeves, hat, cloak
The Buhr Park‎ parade when you won your head.
Shakepeare in the park, and your descriptions of birthday picnics
And now you have Federico García Lorca…

So another day of labor, not nearly so long as above, and I was hungry for dinner. A small piece of salmon, and some shrimp were in the freezer, some dill and asparagus were in the fridge. I took inspiration from the seafood miso soup we ate during the winter holidays, and though I had no lobster, the meal was easy to prepare for one and quite satisfiying.

Miso Soup with SeafoodSimple Variation of Seafood Miso Soup
Kaisen Miso-shiru
serves 1
inspired by the recipe on page 224

  • Simple Salmon Miso Soup4 ounces boned and skinned salmon
  • 3 medium tiger shrimp
  • 1 cup dashi
  • 1 Tablespoon olive oil
  • 1/4 cup asparagus, cut into 1-inch lengths
  • 1/4 cup diced (leftover backed) potato
  • 1 1/2 Tablespoons Hatcho miso mixed with sweet white miso
  • Garnish: a sprig of fresh dill

•• Cut the salmon into 1-inch squares.
•• Heat the olive oil in a large pot over medium heat. Add the salmon, and cook for 3 minutes. Add the potato and asparagus, and heat for a couple of minutes. Add the stock, and bring the mixture to a boil. Add the shrimp, reduce the heat to low, cover, and cook for about a minute until the shrimp begins to turn pink.
•• . Add the miso. Cook for 2 minutes–do not boil. Serve immediately in a bowl, with the seafood prominently displayed with the dill for garnish. (my note: be really careful not to overcook the seafood—it continues to cook in the hot broth while you are serving and it would be a shame to overcook this good food!)
To complete the meal, have a bowl of rice and a plate of pickles.


Note: I’ve added information to the Canal du Midi pictures on my post about Cholent.

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