Monday, November 29, 2010
No Good With Secrets
Tonight he was the master of salmon. Whirling in the small but uncramped kitchen, pasta was boiled, and fish sauteed a little too long, but with a gentle intent. Lovingly the onions went over low heat with sherry and capers, just enough care given to keep them from burning before the liquid arrived. Crackling skin gave up billows of smoke from the cast iron, but no harm was done. The sweet tangy sauce played against the bedrock fish, lapping at the edges, eroding a little, but not having its way fully.