I really love to cook.
You might think that this in an obvious statement, but it's not really. My life is embroiled (no pun intended) in food, beverage, cooking, entertaining but there's a real difference between cooking for production and cooking for pleasure. I received a wonderful reminder this week.
My husband and son took me on my first deep sea fishing trip with our boy scout troop (#146, White Township, NJ). I caught 3, the Mister caught 4, but all had to be released because they were too small. The Boy caught 2. His first was too small. His second, was the largest fluke on the boat. It measured 24" long and weighed 4 1/2 pounds, yielding 2 pounds of meat. Boy is on the left, in the blue jacket. I think he was a little skeeved by the fish, so his buddy held it for the photo.
We decided that extra special care needed to be taken with the fish. Pulling the fish out of the ocean and then watching the mate clean it for us was a strong reminder that all the food we eat begins and ends with a life force. We need to honor the captain who puts his livelihood on the line to run a boat, the mates who have to be patient with so many fishing beginners, and the fisherman who works hard reeling it in. Most of all, we need to honor the fish who gave his life so we could be nourished.
We planned a special mealtime. Since Mondays are too hectic for us, we decided to prepare it and dine like kings on Tuesday. We served it on the china that my father brought home from Japan during the end of the Korean conflict. The meal was Fluke dressed with Spanish Saffron and Leek Cream, Crispy Potato Pancakes and Fresh Broccoli with Brown Butter. The garnish was fresh Lemon Thyme and the first Nasturtium from our garden.
It was an incredibly delicious meal, if I do say so. I wanted to let my Boy know that I honor the gift he shared with our family (and we even had enough to share with a dear friend). He gets it. The look on my Boy's face said it all.
