Coffee heat rising

All Alone and Amok in the Kitchen

It’s Saturday night and a great deal of work has been done: Blog post written; a jungle of obscure paperwork shoveled off desk, dining-room table, kitchen counter and into wastebaskets or file folders; furniture dusted; floors vacuumed, then floors dustmopped, then floors steam-cleaned; bathrooms cleaned; jeans ironed (yeah…, I know!); stained clothing destained and laundered; dog hair shaken out of bedding; bed made; dog, terrorized by vacuum cleaner and floor steamer, lured back into the house and fed; Mrs. Micah’s miracles observed in awe from afar…ahhh, it’s gone on and on.

So here I am in glorious solitude and ravenous.

The other day I picked up a bag of wild-caught mahi-mahi at the Costco, and that’s what I’ve been craving all through the past workful few hours. Scrounged in the fridge, the freezer, and the backyard: found a little basil, a little tomato, a pile of rice, a bag of peas, a container of blackberries, and w00t! a lifetime supply of pitted kalamati olives. Here’s what came down:

Greek-style Hawaian Fish Filet for One:

You need:

one piece of fish, defrosted
a handful of fresh basil, chopped
one large tomato or about three or four Campari tomatoes, coarsely cut up
about a half-dozen pitted kalamati olives, coarsely chopped
sprinkling of feta cheese

1 cup uncooked converted rice
2 1/2 cups water

frozen peas
more butter

Put the rice on to cook: bring the water to a boil; then add the rice and turn the heat to medium-low. Allow to simmer about 20 minutes, or until the water is absorbed. Then add a blob of butter, enough to make you happy.

Meanwhile,  preheat the oven to 420 or 425 degrees.

Toss the chopped tomato, basil, and olives together. If desired, sprinkle a small amount of salt over this and mix in; but remember that the olives and the feta are salty and so take it easy with this!

Place the fish filet on a baking pan (lazy housecleaners should line the pan with aluminum foil or baking parchment).

Smother the fish with the tomato-olive mix.

Sprinkle some feta cheese over the top. Drizzle some olive oil—about a tablespoon or two—over the entire affair.

Place the fish in the oven and allow to cook until gently done through. No need to overcook.

As the fish comes close to being done, zap the peas and butter in the microwave for about a minute (or less, depending on amount) to defrost and warm.

Arrange these wonderful things attractively on a plate, take to the dinner table, and enjoy!

After gorging on this, prepare dessert:

Incredibly Bad for You Blackberry Delight

a handful of fresh blackberries
turbinado sugar
heavy cream

Place blackberries in a small bowl. Sprinkle crunchy sugar (turbinado sugar) over the top. Pour a generous amount of heavy cream over this. Sprinkle more crunchy sugar over the top, and then sprinkle some nutmeg on top of that. Serve with whatever remains of the wine in your glass or, if you must, a cup of tea or coffee.