Two new experiences I have coronavirus quarantine to thank for:
1. Online grocery shopping. I must confess, I love going grocery shopping in person. I am a walking stereotype at the farmers market, pointing at each variety of potato and sampling each apple. I stop in every new bakery I pass, rarely to buy anything but just to see and smell what they have and file it away for later. I take great joy in going slowly through the aisles of our grocery store, thinking about future combinations of ingredients or if it’s overkill to get another jar of fancy olives. In our neighborhood, I go to different markets for produce, cheese, breads, and pantry staples.
Alas, the pandemic has made all of these excursions moot for the time being. The one time we went to a store in the past three weeks, it was stressful and fast and overwhelming. So! Now we find ourselves scouring freshdirect for available time slots. We tried instacart before their strike; didn’t recommend it then and definitely don’t recommend it now. (Daniel had ordered under a pound of chicken breasts and they delivered (and charged us for!) $26 of chicken!) When Daniel and I got a freshdirect timeslot last week in a stressful episode well past midnight, we literally whooped and high fived. More coveted than Hamilton tickets. What a relief to have ingredients delivered. We’re so lucky to have this option. And most things were in stock! Friends, we are back in full-stocked flour and canned bean and toilet paper land, I am happy to report.
A note – I have so much respect for the folks at our grocery stores right now — restocking, cashier-ing, limiting customers, and continuing to show up for their essential work in these scary conditions. Thank you, thank you.
Anyway, we online-ordered salmon, which I usually cook about once a year. I like to eat fish out of the house, but rarely cook it myself. Since we’re not eating out of the house, now seems like a good time to practice that fish cookery! This recipe is really the only way I ever make salmon. It’s how my mom made it growing up. It’s just sweet enough and full of umami and comes out perfectly cooked and honestly every other preparation just wishes it were this one. I ordered “one piece salmon” on freshdirect, I guess not paying attention to sizes. We received one fillet, which was a fine dinner for one. Daniel was fine with one of the aforementioned chicken breasts given the same treatment. It worked remarkably well, a good trick to keep in mind for next time. Served with leftover farro and green bean salad, it was a perfect dinner in. I wish we had leftovers!
2. And the second new experience I have is reading graphic novels! I’ve wanted to read Watchmen for years, but it’s a bulky two-hands-needed book to bring on the train everyday. And so hurrah! What a perfect moment to read it. I was shocked by how theatrical the whole thing was, playing with time and memory and realizations in beautiful ways. I thought it was going to be low on plot, high on action, but it really was a psychological character study about a world on the brink of destruction. An apt and engaging book to read in this moment. Highly recommend! And the movie was cool too. Lots of imagery and dialogue taken impressively from the book, though some characters and diversions I would’ve imagined differently. Regardless, it was a joy to watch while eating salmon for dinner. Looking forward to the HBO show next!
What are you reading and watching during this pandemic? Anything good??
one year ago: ah, no posts, as I was in Russia, eating mayo-y salads and lots of smoked fish and black bread aplenty. Perhaps I should try to recreate the famous herring under a fur coat while I expand my fish-cooking repertoire?
two years ago: –
three years ago: italian egg drop soup
four years ago: charred chipotle broccoli tacos
five years ago: simple pasta with smoked scamorza and tomatoes
Perfect Glazed Salmon
my mom’s classic recipe
4 teaspoons dijon mustard
1 tablespoon soy sauce
3 tablespoons brown sugar
1 teaspoon rice vinegar
1 pound salmon
Preheat oven to 450F.
In a small bowl, mix together mustard, soy sauce, and brown sugar.
Remove roughly 2 tablespoons of this mixture and put in a new small bowl. Add rice vinegar and set aside. This is now your dipping sauce.
Put fish in a baking dish. Pour the not-dipping-sauce on the fish. Bake for 15 minutes, or until desired doneness. My mom says you could also grill it for 4 minutes/side.
Serve with dipping sauce and a green vegetable and a carb.
I’ve used this glaze for salmon but I haven’t tried it with chicken. Thanks for the recipe.
Welcome! I think it was better on salmon, but it worked on chicken in a pinch…