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Had a great weekend. Particularly in the hanging out with cool people, eating good food, practicing martial arts and shooting guns aspects. Need to cook more of the wonderful vegetables I have in the fridge. (I usually have a lot of veggies, but I'm at higher than even my normal levels... Even after the immense bowl of scrambled okra. I was already pretty much stocked up, but the giant bag of green beans just looked too good, and the organic eggplants, and the cute little zucchini... More okra for lunch, I think, and green beans and bamboo shoots in a fermented bean sauce tonight...)
BTW, a quick recipe, which was a dry run for Thanksgiving:
Salmon filet with a Hazelnut Crust:
Mix 2 Tbsp red wine into 3/8 cup honey. (1 part wine to three parts honey, adjust as need if you have a much bigger or smaller fish.)
Add a couple of tsp Aleppo pepper*
Place the salmon in an appropriate baking pan. Spoon or ladle the honey wine mixture over it, until the surface is thickly coated.
Sprinkle crushed hazelnuts over the surface of the salmon, until well coated.
Bake. (Time depends on the size and thickness of your fish.)
The idea here is that you need something wet and sticky for the nuts to adhere to, so you can use many other things to good effect. I was originally thinking something like apple jelly... but I didn't have any, and I have a dispositional weakness for using honey in recipes. (And a general weakness for Aleppo peppers.) I find myself thinking about what other things need nut crusts... thick slices of eggplant? Squash? Some kind of mushroom loaf? Hmmm...
* Aleppo pepper are a ground pepper preparation from Syria (as you might guess). It is sweet and just a bit hot. The peppers are ground with salt, and the resultant mixture is dark red, oily and a bit sticky -- not really a powder at all. I'd picked some up when I was in Turkey, and later discovered (to my relief!) that they were carried by World Spice. And then World Spice was unable to get any for some years after 9-11. They've only recently become available again. (Though in the mean time one could sometimes buy it from the Souk, upstairs in the market. The quality wasn't quite as good, but still pretty decent.)
Being mostly not in pain is awfully enjoyable. And it gives me the leisure to work on other part of my body (I'd been vaguely aware that my SI joint have become one giant gummy bundle of fascia, but hadn't had the cycles free to do anything about it... well okay, or to persuade a pure and faithful knight to work on it for me... Or, for that matter... hmm... must think about an appropriate appelation there. Suffice it to say that I was spoiled rotten this weekend.)
Still fussing with the gabapentin dosage, though -- too much makes me spacey, not enough is, well, not enough.
I'm feeling like the background pain levels have been high enough to affect my teaching the last several months. Need to work on that...
BTW, a quick recipe, which was a dry run for Thanksgiving:
Salmon filet with a Hazelnut Crust:
Mix 2 Tbsp red wine into 3/8 cup honey. (1 part wine to three parts honey, adjust as need if you have a much bigger or smaller fish.)
Add a couple of tsp Aleppo pepper*
Place the salmon in an appropriate baking pan. Spoon or ladle the honey wine mixture over it, until the surface is thickly coated.
Sprinkle crushed hazelnuts over the surface of the salmon, until well coated.
Bake. (Time depends on the size and thickness of your fish.)
The idea here is that you need something wet and sticky for the nuts to adhere to, so you can use many other things to good effect. I was originally thinking something like apple jelly... but I didn't have any, and I have a dispositional weakness for using honey in recipes. (And a general weakness for Aleppo peppers.) I find myself thinking about what other things need nut crusts... thick slices of eggplant? Squash? Some kind of mushroom loaf? Hmmm...
* Aleppo pepper are a ground pepper preparation from Syria (as you might guess). It is sweet and just a bit hot. The peppers are ground with salt, and the resultant mixture is dark red, oily and a bit sticky -- not really a powder at all. I'd picked some up when I was in Turkey, and later discovered (to my relief!) that they were carried by World Spice. And then World Spice was unable to get any for some years after 9-11. They've only recently become available again. (Though in the mean time one could sometimes buy it from the Souk, upstairs in the market. The quality wasn't quite as good, but still pretty decent.)
Being mostly not in pain is awfully enjoyable. And it gives me the leisure to work on other part of my body (I'd been vaguely aware that my SI joint have become one giant gummy bundle of fascia, but hadn't had the cycles free to do anything about it... well okay, or to persuade a pure and faithful knight to work on it for me... Or, for that matter... hmm... must think about an appropriate appelation there. Suffice it to say that I was spoiled rotten this weekend.)
Still fussing with the gabapentin dosage, though -- too much makes me spacey, not enough is, well, not enough.
I'm feeling like the background pain levels have been high enough to affect my teaching the last several months. Need to work on that...