I look forward to food, honestly.
My friend asked how us "day-walkers" do it, and I couldn't lie. Something of a night owl myself, I could see how the "early to bed, early to rise" shtick didn't disillusion some.
They didn't drink the Kool-Aid, so to speak. A lot of people do not believe the rules of the game they're charged to follow. I understand that. I still think it's a mean racket, that we all sort of adhere towards cash.
The truth is, the game is about respect.
Sleeping late, sleeping early, working for someone, working for yourself, cooking, acts of service, exercise- do you respect the game enough to do what it takes to accomplish the objective?
Any of those situations comes with a premise that can't be argued. You don't sleep, you're tired. Work for someone is truly work for yourself, in that, you receive compensation for your time that you use to compensate others, and so on.
So I understand, when I posted in a certain community, I must respect the rules. The rules call for a picture of myself cooking the recipe, so here I am in the kitchen next to the plate I helped prepare.
This 5 ingredient recipe was a gem unearthed from an old magazine subscription. What a translation of media to take the words and pictures printed for the page, scan them back into digital elements and share more images of the end result.
That's what we did this evening, and I am no chef. In fact, that's why I picked a recipe that had 5 ingredients- it was simple. We cooked bacon and shiitake mushrooms. Then, we used a food processor to make them into a crust, that would bake and broil on our cod. The cod, we slightly salted and rested, before we added the processed bacon-mushroom crust.
We did not choose to have arugula, we made a house salad of familiar favorites. Chopped scallion, chopped cherry tomatoes, feta, lettuce and olives all made a succinct Greek salad, maybe Mediterranean.
And dinner was served. We enjoyed an episode of The Bear, from season two. Forks, the seventh episode is titled.
"Carmy decides to send Richie to intern at a fancy restaurant to prepare for the opening of The Bear. Once in the establishment, he is entrusted with the drying of the forks."
This post is about dinner, not that show, so I'll spare you the exposition. In case you were curious, both were great.
