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Dish Washing & Salmon


I have to say if I hear one more story on RNZ about personalfuckingprotectiveequipment I might just pop on down there and read someone my notes. I guess it’s a thing for plenty of people but do we need to hear about it seventy four times a day! I turned that off and put Ben Harper on that was OK, then Bobby Bland bloody terrible, now I have got the Blue Bottom Stompers playing and things are coming right.  Probably part of my sense of humour failure regarding PFPE was the fact that it took longer to scrape burnt bunny off the camp oven than it did to wash three days worth of dishes.



I got that tedious shit out of the way and I could step outside again to rustle up dinner, warm as toast out there tonight, I didn’t even need to light the Johnsey Burner. I got some salmon from the supermarket this morning, they piss me off as they don’t take the pin bones out to keep the price down. So I whipped them out with a pair of pliers from the tool kit, I used to keep a special clean pair in the kitchen for the job but they seem to have done a runner, but you can shine the tool kit ones up OK with some kitchen towel. Nothing worse that eating you delectable piece of undercooked salmon with crispy, crispy skin and getting mouthful of pesky pin bone.



I roasted a few thin sliced of pumpkin in the oven, when it was nearly ready I fired up Aunt Helen’s pan on the gas. Aunt Helen belonged to Wendy Hamerton not me, I only met her a few times but she was a real cracker. When Helen died Wendy gave me her two flash wing back chairs and a weighty cast iron pan. There was a very big shelf, side board type thing in the house and I asked Wendy’s husband John what the story was with it.  He said “if you can move it you can have it, it took five of us to get it in here”. Always up for a challenge I rustled up some brawn and got the thing home. It now houses my unmentionable number of dinner sets and associated paraphernalia for eating. And when my cabinet maker friend Paul Rogers came round a few weeks later he pulled a draw out and looked at it, it transpires he had made it, way back in the day so its got a double dose of history. I salted the salmon and cooked it in a little butter and oil, flesh side down first for not very long and then flipped it over to crisp the skin, a little go on each side finished it off. I cooked up some finely sliced silverbeet from the garden with a knob of butter and a small dash of Mr Igguldons Rose once it had wilted a bit. Then I dropped a few of my dried sage leaves in the pan with the salmon to crisp up and sprinkled them over the pumpkin. I served it all with some homemade mayo and a glass of Mr Igguldon's Rose, delicious.
The crockery tonight is Celeste, pretty old as I have had it for 30 years, made by G&J Meakin in Staffordshire UK.

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