Another post on food today, I think tonight I’m going to be making Bánh Mì, a vietnamese style sandwich. Thanks to Daniel’s daikon that he brought over on Monday, I’ll be pickling that with a carrot and putting it on some super crusty french bread with some leftover grilled chicken and straight from the garden cilantro.
Thanks to Battle of the Bánh Mì, for photo and inspiration.
How to make pickled daikon and carrots, via NYTimes.
Was listening to WLRN’s Topical Currents hosted by Joseph Cooper today as I was returning from dropping my Dad off at the airport. Cooper was talking to Linda Gassenheimer and the owners of John Martin restaurant about their St. Patrick’s Day plans. Linda went a bit off topic and mentioned a recipe that she’s putting in her book that will be full of Key’s recipes, and I’m glad she did. It was Cumin-Chili Crusted Snapper with Tomato Rice (Arroz con Jitomate), conveniently when I got back to the office it was already up on her web site. It looks like she occasionally changes out the featured recipe on her site, so I’ll reprint it here, all credit to Linda Gassenheimer and DinnerInMinutes.com:
ENTREE: CUMIN-CHILI CRUSTED SNAPPER
2 tablespoons flour
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and freshly ground black pepper
1 egg white, lightly beaten
3/4 pound snapper fillets
1 tablespoon canola oil
Mix flour, cumin, chili powder, and salt and pepper to taste in a bowl. Set aside. Dip snapper fillet in the egg white and then in the flour. Coat both sides of the fillet and shake off extra flour. Heat the oil in a nonstick skillet over medium-high heat. Saute 3 minutes, turn and sauté 5 minutes. The fish should be opaque. Makes 2 servings.
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I’ve been really disenchanted with work lately, they essentially shut down all development of a web presence which is what I’ve spent the last four years working on. I’ve still got a journalism degree, which is probably the sole reason I wasn’t shown the door after corporate took over. So I guess I’m going through one of those existential crises that occur when your job and your identity are closely linked. One lesson to take away: it’s okay to love your job, but your sole purpose is not to be the job.
I’ve been really inspired by Daniel’s setting up an urban farming project, which has essentially become a defacto co-op. He started doing that down here in Lake Worth right around the same time my other friend Dan, who lives in New York, began a 501c3 project doing an organic farm at a school as an educational tool that would also bring fresh, locally produced vegetables to the community it served. He’s hit a couple of snags along the way, I really hope it all comes together for him though. So, with both of these guys doing this really inspiring work and my love of being outside working on the yard or in the garden, I’m trying to brainstorm ways to bring it all together.
On another note, and probably because of the inspiration I’m getting from the urban farming, I’ve resurrected my dream of starting up a small community radio station. With all the parts it shouldn’t be more than $200 or so to set up, the area I’m kind of lacking in is the technical side, building the antenna and the radio transmitter. I think it would be a fun project though and great to do in my free time. If I build it right, I should be able to push above a one mile radius, enough to cover my neighborhood, downtown and part of the southern neighborhoods.
