Pasta with Tinned Fish
Tinned Fish
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Linguine with sardines.
To make it spicy, a Habanero (just half).
A chiffonade of parsley. I had commented a day or so before that the act—to chiffonade—is a sign of love and great care. To chiffonade basil, that's one thing. To chiffonade parsley, that's serious business.
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Fierce (the word du jour) Words
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"This dish is worth living another day." I had said.
"Tinned fish." He said.
"Tinned fish." I repeated.
We both agreed that we loved tinned fish.
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What's Good Bears Repeating
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June 10th will mark Amuse-bouche for Two's second anniversary. For all those who have tolerated post after post of pasta, banana bread, and brownies...Many thanks.
Tinned fish. I am a fan.
ReplyDeleteTwo years well spent. Happy anniversary!
Beautifully photographed, it has me hungry for sure. Here's to many more years of the amuse-bouche!
ReplyDeleteIt's a lovely blog. I do enjoy it!
ReplyDeleteDenise - It's always nice to see your comments :)
ReplyDeleteNicole - Thanks, Nicole. Can't wait to see what you cook up now that you're back in the states!
Cynthia S. - So nice to see a new face! Thanks for your kind words :)
and bagels! it's been our pleasure. thanks Tracy--and congrats on 2.
ReplyDeleteI love tinned fish and I love your blog.
ReplyDeleteThere is a slim, sweet volume of a cookbook by Vancouverite Barbara-jo McIntosh called "Tin Fish Gourmet". Barbara-jo used to own her own small restaurant and now owns a really wonderful cookbook store called Barbara-jo's Books to Cook.
I just happen to have a second copy of "Tin Fish Gourmet" kicking around. Can I send it out to you? Maybe in celebration of your 2nd anniversary? Email me an address at kitchenculinaire@gmail.com and I can pop it in the mail.
Congratulations on 2 years!
Lovely! And congratulations on two years of so much good taste and beauty!
ReplyDeleteI only recently discovered that I like sardines - and only on pasta. The best way to eat tinned fish, for sure! Your dish looks so pretty, as always! Congrats on two years!
ReplyDeleteHappy Anniversary, Tracy. I have enjoyed reading every word.
ReplyDeleteAnd here is to many more years of your wonderful words and photographs.
ReplyDeletenancy - and bagels :)
ReplyDeleteJulie - That is a very kind offer, thank you :)
kenza - Thank you :)
Katie - It does magical things to pasta. Even better with spring onion sprinkled on top :)
Michele - Thank you :)
Kathy - I hope so, thanks :)
Happy blog birthday! I could never tire of pasta, and now I really want some with sardines.
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