last night i was blessed and able to try patagonia’s roasted garlic spanish mackerel! (google pic bc i was in an area with terrible lighting)
y’all. this shit was SO. GOOD. i’ve never had mackerel before at all but heard such good things about this brand, being able to find it at central market was a pleasant surprise :))
i pan fried some sourdough in the olive oil it came in (lil garlic pieces 🥹) and paired with little tomatoes, onions, and two options of hummus and cream cheese! both were delicious but i’m a cream cheese fan so. obv that’s the move
will be getting this again.. might use pickled onions next instead and fresh tomatoes when the garden tomatoes are ready :)) so excited. god bless
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I stole some pastel crayons from my parents when I was home for Christmas! So far trying them out on heart attack kpop girl, salmon creature, and a gloom from memory
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Francis Wheatley (English, 1747-1801)
The Salmon Leap at Leixlip with Nymphs Bathing, Detail, 1783
Yale Center for British Art
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what should I call this little guy ?
inspired by swimmy, one of my fav books as a kid, written and illustrated by leo lionni
artist: jo
source: @vermiciousvermillion
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Lemon Glazed Salmon
If you've found yourself filleting a whole salmon to make Manuka Honey and Gin Cured Salmon, you have a whole other side of fish to cook --plus its head, spine and tail, which makes an excellent Fish Soup!--or freeze! This recipe only uses half of a salmon side, and serves three, for a simple and tasty lunch of Lemon Glazed Salmon. Happy Thursday!
Ingredients (serves 3):
1 tablespoon olive oil
half a side of salmon (about 355 grams/12.5 ounces), filleted
fleur de sel or sea salt flakes and freshly cracked black pepper, to taste
3 tablespoons Menton Lemon Marmalade (Confiture de Citron de Menton)
1/2 lemon
Heat olive oil in a large skillet over medium-high heat.
Cut salmon side halve into three equal portions, and season, to taste, with fleur de sel and black pepper. Gently rub the seasoning into the flesh.
Place salmon pieces, skin-side down into the hot oil, and cook, 5 minutes, until you can see the salmon take a paler shade of pink as it cooks.
Spread a tablespoon Menton Lemon Marmalade on top of each salmon portion. Cook, a couple of minutes, then flip them over, and cook, 3 minutes more, until golden brown.
Squeeze in the juice of the lemon halve thoroughly, and cook, 1 minute.
Serve Lemon Glazed Salmon hot, with Creamed Spinach.
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Birthday Card Drawings
I didnt have much room to draw and write in the birthday cards so I decided to doodle on the envelope with oil pastels.
Kofi | Other Links
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#ThreeForThursday: a trio of #parrots
Edward Henry Murphy (Irish, c.1796-1841)
Paroquets, c.1830
oil on canvas, 86.4 x 66 cm
National Gallery of Ireland NGI.161
🆔 Scarlet Macaw, Salmon-Crested Cockatoo, Rose-Ringed Parakeet
Reminder that parrots aren't native to Europe, and the ones in this painting come from 3 different regions of the world (the Neotropical Americas, Australasia, and the Indian Subcontinent, respectively. But they became common companions in aviaries, brought together through European colonization and conquest.
This painting and others will be part of my presentation at the upcoming History of Science Society's Virtual Festival on 9 December 2023:
"The Parrot in the Picture: Biogeographical Knowledge as a Decolonization Tool in Visual Culture Studies"
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$82 dollars on groceries this close to crying
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