In my recent request-for-recipes diary, LinDze offered a recipe for Swordfish and Bok Choy with Wasabi Wine Reduction. The recipe looked remarkably simple (and ana and I both love swordfish), so after finding bok choy and making a trip to the local fish market, I was really looking forward to giving it a try.

A long time ago, blixco posted his pueco pibil recipe in the hole, in the midst of a flame war, as I recall. Yesterday, I put it together and let it marinate; today, we cooked it. Recipe and review within. (I won't be reposting the recipes for the stuff that's in my Recipe Fun Challenge diary; since this was in the hole and is now lost, though, it's reprinted below without the permission of the author). Also, I put some comments in italics in the recipe itself.

I am bored with the food I cook. I've started cooking Indian, but that's a 2 or more hour investment, and I'm thinking of taking a class in Thai cooking, based on MillMan's suggestion. I hereby call for HuSi's first ever Recipe Fun Challenge.

A how-to for genuine imitation caesar salad dressing

I'm reading Tono-Bungay by HG Wells and even though he's one of my favorite authors, I'm having trouble getting into this one.

Weekend stuff. Week stuff. Other stuff.

Update [2006-4-3 17:14:6 by ana]:: Now with the mns remix. See comments.

Please hold.

So ... well, we shall see.

Most of you are not aware of this bizarre religion. Like Zoroastrianism, you cannot convert to it, you can only be born into it. Today, we will learn about the bizarre dietary restrictions of its philosophically-backwards practicitioners.

While others have been struggling through hangovers and process definitions, I and I alone succeeded at one great thing, unprecedented in human history. A photo story is inside.

In not-unrelated news, Herring is much missed.