SSSal and the CrabCakes love to ski. All three learned how at a very young age and all three have been racers. For them, Olympic scenes of skiers flying down mountains at 70 - 80 miles per hour is a tourist board advertisement. To me it's video evidence of dementia.
I don't ski.
I tried to learn as an adult, but at a certain age you don't see sylvan glades of untouched powder, you only have visions of orthopedic wreckage. Making matters worse, as crabs go, I'm closer to the king-size variety. My center of gravity has a lot further to fall and that means gravity has a lot more time to build momentum. When I think of skiing I see the railroad yard scene in "Gone With The Wind", plaintive moans of crushed, broken bodies, surrounded by the shattered detritus of a futile battle.
All that and $75 a day for a "cheap" lift ticket. I think I'll pass.
I'm pretty plain when it comes to my sports participation. I'll watch you trying to break your neck and I'll marvel at your success, but I'll do it from the lodge, watching a TV. Curling, that's the ticket.
Well, sometimes I like my food mild as well. Today's recipe is for Mustard-Roasted Fish. This is a recipe from Ina Garten and is so ridiculously simple I will foster no complaints about how hard cooking is. The sauce is very delicate, though you can punch it up by adding extra mustard; so turn on the Olympics, watch the youngsters crash and enjoy...
by Ina Garten
(4) 8 ounce fish fillets, such as red snapper or tilapia
Salt & Pepper
8 ounces Creme Fraiche
3 Tablespoons Dijon Mustard
1 Tablespoon Whole Grain Mustard
2 Tablespoons minced shallot
2 teaspoons drained capers
Preheat oven to 425 degrees.
Place the fish fillets in a single layer in an ovenproof baking dish. Sprinkle with a healthy amount of kosher salt and pepper.
In a medium bowl, combine the creme fraiche, dijon and whole grain mustards, shallots, capers 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix Well.
Spoon the sauce over the fish fillets, making sure to completely cover each piece of fish with sauce.
Bake for 10 - 15 minutes, depending on the thickness of the fillets. A good rule of thumb is 10 minutes per inch of thickness.
Serve hot with the sauce spooned over the fillets.
Very, VERY easy recipe. It will take longer for your oven to preheat than it will to do the prep work on this meal. I also suspect that you could make this recipe with a pounded thin boneless skinless chicken breast.
I'm outta here crablings; remember you can do it, you can cook.