Full disclosure: I’m actually a terrible cook, despite having come from a long line of great cooks of both genders. So this recipe was made with my mother as I decided to take advantage of being home for a while to try to improve my cooking skills.
A lot of really cool stuff has happened in the last three weeks, so let’s dive right in to find out what’s new with Mars, Antarctica, dinosaurs, adulterous monkeys, and so much more!
You have two choices: read the news and stop after the first course, or, read through until you get to the story of the adorable otter.
Hurricanes in October! Earthquakes and tsunamis! Sharks falling from the skies of California! Science news has gone wild this week!
Looking to shake up your week? Try this game of truth or dare.
Upon seeing the title of this post, a person (at least, a person identifying as a Doctor Who fan) might ask me, “Jen, did you choose this recipe simply because it reminded you of Doctor Who, and you miss your favorite show?” And I would glance around guiltily, shuffle my feet, and mumble, “Yes.”
So, when you love fish, you really love fish. And there are a lot of great types of fish out there. But anyone who’s fallen in love with a great filet of wild fresh salmon, or munched all-too-happily on a well-dressed mahi mahi, knows that, unless you have a few pro tips, it’s pretty easy to […]
I’m referring, of course, to cooking fish at home. It sometimes seems that preparing seafood in one’s own kitchen is the final frontier of home cooking. It certainly was for me. I’m not, despite being a lifelong East Coaster, what you’d call “a seafood person.”
I thought this would be a really fun recipe. When you think about it, what we’ve got here is fish that’s been cooked, flaked, suspended in a sauce, and then poured into the shape of a fish. It’s fish in disguise … as fish! There’s something so endearing about that!