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Thursday 24/1/2013

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Diary and Notes

The comrade I share my grade IV.2 standardized utilitarian work cubicle with, (employee number 634h22) took a moment today to engage me in some non function related discourse concerning how I am capable of operating as a level 7 employee, while still managing to prepare my own food daily, without the use of soylent products or government approved, nutritionally regulated, rations.

Although over familiarisation with other comrades is not encouraged, the governors do permit a small amount of general, non function related discourse, if this does not interfere with proper operation of the systems. I continued with my functions while explaining that, although I had no opposition to the use of soylent products (I confess to having quite a taste for soylent green, this having a strong inosine monophosphate flavour, not unlike roast pork) nor did I disapprove of the excellent, nutritionally balanced microwave rations our benificent superiors provide for us. I just enjoy cooking my own food.

I realise this may to some seem contradictory to the discipline of unanimity and I have been questioned regarding this on previous occasions by the watchers, however to date, they have been content to allow me this small breach of standard practise, on the proviso that I make no effort to convince others to do the same, nor do I claim that this enhances my lifebalance in any way which is not a factor of overcoming my psycho-behavioural deficiencies.

I confess that the time spent on this activity does detract from me engaging in government approved suprasocial activities such as watching team spirit building ball sports or the drama serials demonstrating how workers may live in better harmony within society, but I make an effort to keep abreast of developments, allowing me to integrate well into group non function related discourse sessions.

So for now, until such a time as it is deemed disruptive to the greater good, I shall continue to prepare and cook my own food in the evenings

.

I will however have a nice soylent brown pasty for lunch tomorrow.


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Today's dinner was excellent and really quick. I'm not a great lover of fish but the salmon, pasta and asparagus was a really good combination (plus it was all dripping with lemon butter or fish juice so what was not to love?) The pears were absolutely fantastic, really, really good. The butter separated from the sauce a little because just as I was about to eat, Eve decided she needed to use the toilet and wanted some help - oh the joy - but it didn't affect the taste. Isis and Eve wouldn't try the pears but Olias did and after he had eaten over half a pear, I had to take it away from him. I think they were the tastiest thing he had ever tried.


Menu

  • Pan Fried Salmon
  • Spinach and Ricotta Tortelloni
  • Buttered Asparagus

  • Pears Poached in Wine
  • Sweetened Mascarpone Cheese


    Ingredients*

    Pan Fried Salmon
    3 Salmon Fillets
    Splash Olive Oil
    1 Glass White Wine
    2 tsp Concentrated Fish Stock
    Pears Poached in Red Wine
    3 Pears
    1 Glass Red Wine
    1 Glass Water
    1 TBSP Sugar
    1 tsp Mixed Spice
    Knob Butter

    Notes: I cooked the asparagus for a few minutes in a drop of olive oil and a splash of water, and poured over a little melted butter and lemon juice. The tortelloni was also flavoured with melted butter and lemon.


    Preparation

  • Salmon. Put a little olive oil in a hot frying pan and add the salmon skin side down. Cook for 3 minutes then turn and cook for another 3 minutes. Turn back once again and add a little concentrated fish stock and some wine. Bubble away for a few minutes then turn the heat low to allow the salmon to cook through (another 4 mins shouod be enough). Drizzle over the pan juices when serving.
  • Pears: Peel the peas and chop the top off so that when you serve them they stand up. Put some wine, water, mixed spice and sugar in a pan, along with the pears. Simmer with the pan lid off to allow the sauce to reduce. Turn the pears every now and again to ensure they cook evenly all over. The liquid needs to reduce to a thick syrup. When the syrup is done, take out the pears and add a big know of butter. Stir the butter in and drizzle the sauce over the pears.

    Today’s Ratings:

    Isis: Yum.
    Eve: Yum.
    Olias: Yum.

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    *All quantities are very approximate and for a family of 5 (2 adults, 3 kids aged 4 years, 3 years & 6 months)




    JCBorresen@GMail.com