James recently went out for a quick mid-week drive to visit his parents in BC, and returned bearing gifts. Seemed fitting to me, since I had to stay here and work and feed the starving hordes cats and all. He returned bearing the single largest squash I’ve ever seen (larger than my cat), and some wonderful, fantastic, frozen salmon caught by my father-in-law.
Here’s a photo of the squash:
I know that mature squash are supposed to be less tender than baby squashes, but James assures me that this is not the case. Apparently if hollowed, stuffed with chopped flesh, garlic and herbs and barbecued, it becomes an amazing treat. I’m adding some bread crumbs to test that theory. But the salmon sang to us with its rosy perfection, and was cooked that very night, served on a simple bed of rice.
With fish that good, you hardly have to do anything to it – a light sprinkle of salt, some slivered garlic, a julienned hot pepper, and some lemon juice was all we did, and really it was gilding the lily.
Baked for about twenty minutes it was fragrant, warm silky perfection. We didn’t take a photo of the finished shot as we were busy drooling and dishing the rice.
It was awesome.