ain’t got no time to grow old
Lord knows I’m weak
When you grab a hold of me, tell me that I’ll never be set free
But I’m a parasite, creep and crawl I step into the night
Ain’t got no money to spend, I hope the night will never end
Lord knows I’m weak, won’t somebody get me off of this reef
A well deserved break, an opportunity to look back. Our Christmas tradition revolves around Christmas Eve, and includes a lot of food. Copious amounts of food, and not only this time of year. It’s in our culture to be overly generous with food. To give you an indication, Tiffany K and I haven’t left the house for groceries since … that’s almost a week. I’m finally reclaiming the fridge as my own, lol. Not to mention I froze leftovers knowing we couldn’t eat everything before spoiling. This year I even tackled baccala. Was very proud of my accomplishment, from sourcing this fish market in the city that carries the best baccala, a part of the city where parking is at a premium, never any spots available, to researching online various methods/rules of thumb preparing it. Generally soaking 1-3 days was the advice, two was better, and three if you had the time. Naturally I opted for the 72 hour soak, with 3-4 changes of water daily. I also researched baccala and potatoes in a tomato sauce recipes as I’ve had this years ago from this great little Italian bakery that used to make it (Fridays only) during the holidays. Alas, they moved, went out of business … not really sure, only know my baccala went along with them. In all my research, nobody bothered to mention the skinning of the fish and removing of the bones might prove challenging if attempting for the first time … thanks internet gurus, lol. Luckily when I bought the baccala I over bought … close to 3 lb, not the 2 lb I was planning to, so I did have some leeway with the wastage. I didn’t settle on any one particular recipe either. I read many to get ideas, that’s what I do, I know my way around a kitchen and felt comfortable enough combining/assembling the ingredients in a casserole dish and baking it without any difficulties. I eyeballed the potatoes I needed (was looking for a 50-50 ratio) and proceeded. And another thing you don’t see in these recipes is for parboiling the spuds before baking? I ALWAYS do to ensure them being cooked through … plus the oven temps they tell you to use are too low (350º – 375º) so I completely ignore that part of the recipe and crank it to 400º – 425º. One thing that did catch my eye, and I was so happy this person wrote this … not sure why others didn’t since it was so helpful? If I was making this recipe, but substituting the baccala with … let’s say tilapia, I’d be seasoning (salting) the you know what out of it. Everything. The fish, my home made tomato sauce … the potatoes … especially the potatoes. But this recipe writer … recipe advisor cautions on doing so due to the baccala’s inherent saltiness. Sure I soaked it, rehydrating it … changing water over and over, but it still retains plenty of salt to sufficiently season the whole dish. And for this tidbit you included, my baccala dish was sublime … and I thank you. It was the highlight of the dinner (but was so busy/preoccupied I didn’t snap any pics to share – sorry), and I was thrilled with my work, accomplishment … my success.
It’s funny after our Eve feast, a long time spent filling our bellies as you can imagine … a mere twelve hours later we’re back at the table for a HUGE breakfast blowout before the troops pack their booty and go on their merry (Christmas) way. Now that our dinner leftovers are done, felt like relieving that today, but on a lesser scale … and in a quieter moment. And now, found time to take a pic. 😆
sunny-side up eggs on toasted jalapeno salsa english muffins, pastizzi, potato pancakes w/ketchup
… ya done good kid … still sayin’ & repeatin’ (capped out too) said aforementioned “WOW” to myself over and over … and OVER again. Greatest Christmas EVER … lots of fun family times, lots (… and lots, lol) of good food … a few silly family pics too, lol … and plenty of presents … but none more heartfelt than WonderBoy’s … think I mentioned this limited edition vinyl Sublime to him a millionmonths ago (can’t believe he remembered) … and then he went doubly LPLuvin’ me with Nirvana … WOW … NEVERMIND!! Yep, done good motherfucker, real good … muchluvson!!
➡ today’s 4:20 … thanks Sublime, lol. 😉
When you grab a hold of me
You tell me that I’ll never be set free
I swim but wish I never learned
The water’s too polluted with germs
Two pints of booze
Tell me are you a badfish too? Are you a badfish too?
Ain’t got no time to get old
Lord knows I’m weak
… I can play the guitar like a motherfucking riot!!
Kinda reposting ’bout the best dog who ever lived, and ONLY for her AND only ’cause of her hoping there’s an afterlife, it’s … What I Got …
Well life is too short so love the one you got
‘Cause you might get runover or you might get shot
Never start no static I just get it off my chest
Never had to battle with no bulletproof vest
Take a small example take a tip from me
Take all of your money give it all to charity
Love is what I got it’s within my reach
… five pounds (mad love Sublime btw) worth of prime-time porterhouse … check out the fat tenderloin portion … porterhouse baby … ain’t talkin’ T-bone here folks!! Finding this cut at your local meat market can be challenging (typically want that filet to be sold separately at a much higher price), luckily not only was I able to … but the butcher gladly band sawed two 2 inch thick cuts as requested. AND, I scored a steal-of-a deal on price per pound too … sweet!!
Sea salt, cracked black pepper … then sizzlin’ kissin’ my Weber grate …
LOVE the flip (who doesn’t, lol?) …
FIRE … lol …
Almost done – happy happy (thanks Emeril, lol) …
Cut from the bone and sliced …
Sorry, that pic ain’t exactly the best showcasing the beauty of the dish – in my haste to sit and eat, got lazy with the camera, so it’s all I got y’all, lol. I let it rest a good ten minutes prior to carving … was a beautiful rare, medium-rare … splashed with steak au jus over top after plating, served it with my grilled mushroom, onion, garlic medley … my secret special blue cheese sauce, and for a change … potato scallion bread … and washed down with my fave Creemore … errr, that’s not for a change, lol!! 😉
… la la Louie
Sublime!! LOVE LOVE this one!!