{Tender pieces of halibut lightly coated in sweet rice flour and stir-fried with ginger, garlic, soy, and citrus ponzu.}

When I saw this halibut in the market I couldn’t resist it’s charms.  It’s milky complexion, that sweet saline bouquet, I was powerless to it’s sorcery.  Oh, wicked fish your death was not in vein!  Your icy grave is a throne by which we mortals worship; come with me now — the finest soy derivatives await you!

This is the type of dish I frequently make — two main ingredients and then flavored with what I have fresh and handy. I always have garlic, ginger, limes, and Asian pastes and sauces.  I was craving those flavors anyhow so away I went with my trusty wok.

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{This belated Valentine tart more than made up for it’s tardy arrival.}

{I cant resist these, crispy thin charred shallots are the secret ingredient.}

I’ve been sitting on this post for weeks now, it seems I’m paralyzed by my own dim wits and flat can’t get it together. This is it, despite the state of things — it’s going up today.  I do have to admit, covering my face in shame, that I’m deeply entranced by the Big Brother feeds right now.  I can’t look away.  At this point I think I’m just waiting for them to start eating one another and last night I swear I saw cannibalism peek it’s cute little head through the front door before shyly scampering off.  He’ll be back, I’m sure of it and I’d better not miss a thing!

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