Nevertheless, I’m fine. Off course I live in “Red Zone” and we are in quarantine again, even if this time is less strict, shops can stay open. Italy was divided in zones: red - where Covid positives are increasing and the health national system is in a very difficult situation -, orange, yellow and green - but there are no green zones!
I’m “Red” but I’m ok and few friends that got Covid get better now. So I’m staying strong.
Melinda’s idea of #Unconfined Walks has been a very good idea and I tried to follow you and do daily walks but I miserably failed: lockdown plus laziness are a devilish duo. I’ve no doubt I’m better at #Unconfined Cocktails: I haven’t skip one Saturday.
Coming back closed at home means more time to cook.
I’m very proud of this personal and posh version of fish and chips: mackerel and purple potatoes.
I gutted two little fresh mackerels (a Mediterranean bluefish) on my own, even if they were looking at me with their vivid eyes. And I seasoned with salt and pepper. I put them in a pan with oil and covered with slices of one lemon and some fresh leaves of sage.
I cooked in oven for about twenty minutes at 180° C. At same time I made roasted purple potatoes.
Finally, I drank a good red wine; mackerel has ferrous taste and it’s perfect with red wine.
PS I’m ready for watching your risotto tomorrow!
I am very impressed that you gutted your own fish! I wouldn't have any idea how to do that.
ReplyDeleteThis looks so good! I'm glad you've been cheered by cocktails (and walks, when they happen) despite everything. We'll be here, with our probably quite weird risotti, when you need us!
ReplyDeleteIt’s very funny this afternoon #ConfinedCookalong and our risottos were superb in their diversity.
ReplyDeleteGutting fish is a sort of primitive activity, you feel the lively material but it’s quite unsettling.