A bit of random crafting, baking and cooking

[wiseheart]

I've finished the seaming of Theo's quiet book pages. Now for the binding. I hope that my colleague E manages to come over next week and help me with my sewing machine. I don't think I'd be able to do the binding by hand. *fingers crossed*

I've also planned out half of the "Doll House" quiet book for Lena, who's the granddaughter of another colleague. As I'm planning to do a lot more stuff with the sewing machine, I seriously hope to get together with E, soon.

Other than that, I baked a cocoa biscuit/chestnut cream traybake the day before tomorrow and created a sauce for my baked fish yesterday from scratch. Considering the fact that I simply used what I thought would be good for Zander. This was the first time I tried my hand on this fish, and I'm fairly content with the results. I bought the fish by accident - the frozen fillets got into the freezer with the much cheaper Pangasius, and I only realized they cost three times as much when I was about to pay. Ah, well, it was delicious - and as half the other food items I bought at the same time were on sale, the loss of money was acceptable.

All in all, it was a useful weekend, but I really need to get back to my writing. Grrrrrr!

Comments

[artemis10002000]

Sounds like you had a busy and productive weekend! The cake and fish both sound delicious.

[wiseheart.livejournal.com]

Well, I have to work on the fish sauce yet, but the cake turned out delicious. Grandma's sponge cake can't be beaten.

[meathiel]

I actually love Zander - no clue what it is called in English. Yum.

[wiseheart.livejournal.com]

So do I. I bought it because I remembered eating it in some Nordsee restaurant, either in Austria or in Germany and liking it.

[wanderingmogwai.livejournal.com]

When I still had my own kitchen we had fish a couple of times a month. The two we generally had were either salmon or swordfish. I would buy it in larger amounts for a lower price fresh then freeze it in smaller portions. Sauteed swordfish is pretty amazing. What are zander and pangasius?

[wiseheart.livejournal.com]

Well, I asked the online dictionary what zander is in English, and it told me it is.... drumroll... zander! Not much of help, is it? It helpfully added that the thing is related to perch, so perhaps it gives you an idea. In any case, it is a sweet water fish, and so is pangasius - some Asian version. I tried it and found it horrible.

I put away half of the outrageously expensive zander for later, too.

[wanderingmogwai.livejournal.com]

I just checked on wikipedia. I guess I could have done that before. It turns out to be a fish native to western eurasia. We don't have them here but they look a bit like a cross between trout and bass. Tasty!

[mirasaui.livejournal.com]

Hope the book binding goes well. The fish with sauce sounds delicious, fish being one of my favourite foods :0) Wish is wasn't so expensive so we could have it more often.

[wiseheart.livejournal.com]

Yeah, I know the feeling. The only kind not expensive are those frozen fish fingers and I doubt that they have much to do with actual fish!

[red-day-dawning.livejournal.com]

Sounds delicious. I love fish, but it is so expensive. I don’t know what zander is, but I love most seafood, so I’m sure it is tasty.

[wiseheart.livejournal.com]

This is what Wikipedia says about zander:
https://en.wikipedia.org/wiki/Zander (https://en.wikipedia.org/wiki/Zander)

Not all fish is expensive over here.... just the tasty ones. *g*

[elwenlj.livejournal.com]

I haven't heard of that fish before. Then again, our fish choices in the UK tend toward Cod, Haddock and salmon.

[wiseheart.livejournal.com]

This is zander:

https://en.wikipedia.org/wiki/Zander (https://en.wikipedia.org/wiki/Zander)