#heavenly halibut

[xntimxteria]

Heavenly Halibut Recipe A delicious weeknight dinner can be made with a quick and simple broiled halibut recipe that features a rich, cheesy topping.

[transgenderer]

Prayer among the Kwakwiutl

Kwakwiutl Ethnography, Franz Boas. note that the original text includes the kwakwiutl words for but im just typing up the translations because i dont have the symbols. my notes in parentheses+italics

All nature, the heavenly bodies, rocks and islands, waterfalls, animals, and plants are being of supernatural power who man can approach with prayer, whose help he can ask, and to whom me may express his thanks. Prayers do not have a fixed form that makes them potent by the power of the repetition of the formula. They are all similar in form but express the emotion that fills the one who appeals for help or renders his thanks. At the end of a prayer, the supplicant himself answers, "Hau, it will happen that way".

The powers are addressed by honorific names; animals, by descriptive names that differ from their everuday names, without being exactly honorific or sacred. All are addressed as "Supernatural One". The sun is the Great-Chief or Father. Dangerous places are called Old-Man, Great-Owner-of-the-Weather; plants used as food or medicine are called Life-Owner, Long-Life-Maker

A number of these terms have the ending "-Making-Woman" like the last or like Rich-Making-Woman, and Right-Making-Woman. Evil powers are named in analogous forms, such as Short-Life-Maker-Woman and Killing-Woman. I am not at all certain whether these terms are nowadays in any way felt as personifications. They are also applied to very specific action, such as such as Sore-Healing-woman and in ordinary speech, such as poor (literally "pitiable-making-woman"), which is used as an adjective.

The olachen (note: usually eulachon or candlefish, a ~6-inch fatty river fish) is addressed as Chief-of-the-Upper-Side-of-our-World (?! what could this mean? perhaps because they swim up rivers to spawn, towards the mountains?). Salmon are generally called Swimmers. The halibut is called Born-to-be-Giver-in-the-House, Scenting-Woman, Flabby-Skin-in-the-Mouth, Squint-Eye; the beaver Throwing-Down-in-one-Day, Tree-Feller, Weather-Owner (connection to "owner of the weather" for dangerous places? perhaps because beavers make trees fall, dangerous, and falls from the sky like weather?)

Halibut Hooks are called Younger-Brothers

When praying, the supplicant stands still or sits down in front of the one he is praying to and directs his eyes at him.

At sunrise the Indian may pray to the sun, "Welcome, Great Chief, Father, as you come and show yourself this morning. We come and meet alive. Oh, protect me and let nothing evil befall me today, Father!"

"Look at me, Chief, that nothing evil may befall me this day which is made by you as you desire, Great-One-Walking-to-and-fro-all-over-the-World, Chief!"

When caught in a gale at sea, the canoe man prays to the sun, "Press down the sea in your world, Great Chief, Father, that it may become good, that your world may become right on the water, Great Father!"

Dangerous rocky islands and points are called Old-Man. In passing one of these in rough water, the traveler will pray "Look at me, Old-Man! Let the weather made by you spare me (so the source of danger from the weather is also the cause of the weather? perhaps sense that the rocks want to be broken up on? almost like cui bono), and, pray, protect me that no evil may befall me while i am traveling on this sea, Old-Man, that i may arrive at the place to which I am going, Great-Supernatural-One, Old-Man", or when passing in good weather,

"Oh Old Man, I pray before you. Have mercy and watch the weather that you are making, that it may remain calm at sea, Good-Supernatural-One; protect me, that the words of those who hate me may not penetrate me, that what they wish to do to me may just go into them" (belief that bad weather is caused by enemy magic? unclear)

A cascade in Knight Inlet is so high and full that it causes a strong wind and heavy spray at its foot. When the Indians go there for olachen fishing, they undress, and the whole tribe visit the falls in their canoes. One man stands up in his canoe and prays, "Welcome, Old-Man, we have come and meet alive. I have asked you for this, Great-Supernatural-One, last year when I came, I beg you to have mercy and to blow off all evil from us, all our sickness, Great-Supernatural-One, so that we may come to life. Protect our sickness, Great-Supernatural-One, and also, please, let the weather you are making be fine, Great-Good-Supernatural-One, you who are not a common person, Old-Man"

The workman will also pray to the material or tool he is going to use in his work

[section about praying to a tree you are about to fell, a trap you are building, and a net you are using to catch fish]

The hunter prays to his game or other animals he encounters. After killing a grizzly bear, he says, "O Great-Supernatural-One, you are lying there, overcome by me, friend! I have struck you first with my death bringer. Listen to me, Supernatural-One, now i will take by war your power of not respecting anyone or anything, of being fearless, and your wildness, great, good Supernatural-One"

After killing a beaver, he prays, "Welcome, friend Throwing-Down-in-One-Day, you Tree-Feller, for you have agreed to come to me. I wanted to catch you because I wish you to give me your ability to work, that I may be like you, for there is no work that you cannot do, you Throwing-Down-in-One-Day, you Tree-Feller, you Owner-of-Weather, and also that no evil befall me in what I am doing, friend"

[thehungrykat1]

Cold Storage Seafood Promotes Sea Conservation with "GenSea: Dive into Sustainability"

Cold Storage, a leading name in the frozen seafood industry for 27 years, proudly announced its new partnership with Save Philippine Seas (SPS) for its "GenSea: Dive Into Sustainability" campaign. This collaborative effort aims to build a community and platform for like-minded leaders dedicated to shaping the future of our oceans.

The official media event was held last June 20, 2024 at the exclusive Manila House Private Members Club in Bonifacio Global City. This was the first time that Cold Storage held an event such as this which includes a talk with some of the countries leading chefs and restaurateurs on how we can all come together to help sustain our seas.

The exclusive was attended by guests from the media, corporate partners, plus the owner's friends and family who all came to support this noble endeavor.

Cold Storage Seafood has been a trusted name in the seafood industry for 27 years, providing premium-quality seafood to customers worldwide. With a commitment to excellence and a focus on elevating the quality of their products, Cold Storage is also proud to introduce LOKAL, a line of export-quality seafood sourced locally from various regions across the Philippines. The company is led by brothers Marco Qua and Morris Qua who, as president and vice-president, respectively, have recently expanded Cold Storage Seafood's operations and relaunched their flagships retail stores in Wilson Street and Banawe.

“Partnering with Save the Philippine Seas has significantly enhanced our understanding of sustainable practices,” says Marco Qua, President of Cold Storage. “Through this collaboration, we've identified innovative ways to improve our processes and products, ensuring both environmental stewardship and long-term product sustainability. This partnership emphasizes our commitment to protecting marine ecosystems while delivering high-quality and sustainable products to our customers.” GenSea is not just about advocating for sustainable fishing practices and responsible sourcing; it's about celebrating the strategic collaboration between Cold Storage Seafood and Save Philippine Seas. Through educational content and fundraising events, this partnership underscores Cold Storage's commitment to delivering superior seafood options while promoting environmental conservation.

"Save Philippine Seas is a non-profit organization that aims to conserve coastal and marine resources by empowering "seatizens" for collective action and behavior change," says Harvey Perello, Project Manager of SPS. "We call ourselves, communities, and partners as seatizens to remind us that we are citizens of the sea. SPS began as an online platform in May 2011 as a response to a large-scale illegal wildlife trade case dubbed in the media as the rape of the Philippine Seas. What was meant to be a short-lived social media campaign continued to grow."

Guests were treated to a selection of the finest seafood dishes from Cold Storage Seafood prepared by Manila House's chefs. The Salmon Sashimi was very fresh and served as pass around appetizers. It was even better than most of the sashimi you can find in five-star restaurants here.

The special six-course lunch started with the Seared Scallops and Ikura with Spicy Mayo. These were fresh and plump scallops that were so good, with a little spicy kick from the mayo. The ikura or Japanese salmon roe also brought a nice texture and flavor component.

Next was the Grilled Halibut with Mushroom Au Jus. This light and clean tasting soup was made more exquisite with the tender and premium halibut that you don't often encounter in other restaurants.

For the salad course, guests had the Pomelo and Shrimp Salad. This is a refreshing and healthy salad that comes with big juicy pieces of prawns.

The main course was the heavenly Pan Seared Salmon in Miso Butter Sauce. The salmon was cooked perfectly and it was sitting on a bed of glorious miso butter that would have been so good to pair with rice.

Everyone was surprised to see a second main course, this time it was the Grilled Pompano in Thai Red Curry Sauce. This was another masterful creation with the freshly grilled pompano combined with a spicy Thai curry sauce.

To cap off the amazing lunch, guests were served the duo of Yema Palitaw and Mango Sticky Rice. The sweet treats were a great way to end the indulgent six-course seafood lunch.

The "GenSea: Dive Into Sustainability" event also came with a panel discussion about supporting sustainable practices for local food and beverage businesses. The discussion was moderated by award-winning author and chef, Angelo Comsti, and he was joined by a panel of F&B experts: Nicco Santos & Quenee Vilar of Restaurant Aurora, Stephan Duhesme of Metiz / Automat, Patrick Go of Your Local, and Rhea & Jayjay SyCip of The Fatted Calf. 

The collaboration between Cold Storage and Save Philippine Seas goes beyond panel discussions. It's a demonstration of genuine commitment to environmental causes. By putting words into action and partnering with SPS, Cold Storage aims to strengthen the trust and loyalty of conscientious consumers. "GenSea is a fitting title for this campaign because SPS is focused on developing a generation of seatizens, or people who appreciate and care for our seas. This partnership will support our environmental education programs and help us develop communication materials on sustainable seafood," said Anna Oposa, Executive Director of SPS.

As part of the campaign, Cold Storage President Marco Qua committed to donate to SPS and share various projects to help raise more funds for the organization. The campaign also aims to engage with F&B professionals and influential individuals to amplify its reach and impact. Congratulations to Cold Storage Seafood for a successful event and for helping to promote food sustainability. For more updates and seafood information, you may follow Cold Storage Seafood on Facebook and Instagram. 

[nicolahaken]

Rich, cheesy topping goes perfectly with mild flavored halibut.

[katpocket]

Rich, cheesy topping goes perfectly with mild flavored halibut.

[kin-eats]

Hello! Could I have some easy to make recipes for a harbor seal? Thank you!

Sure thing!

Simply Swordfish

Speckled Trout in Capers and White Wine

Shrimp Scampi Bake

Balsamic-Glazed Salmon Fillets

Shrimp Scampi with Pasta

Heavenly Halibut

I hope you enjoy! ~Shadow

[gameonfantasysports-blog]

[fatblackdiva]

Yesterday we -- my whole residency cohort -- took a wildlife boat tour, something I'd been hoping I'd get to do but which depended on at least three other folks wanting to go with me, since there are no solo tours. I didn't take my phone out much on the tour, too afraid of fumbling it overboard, so the pics from my fancy camera (the camera that has a neck strap) have to be downloaded. The tour was heavenly. And freezing! The day was perfectly clear, and we had a great guide/noat captain. Back on shore, we walked the beach a while, with a crew of Bald Eagles who were hanging out at the water's edge. I still can't process how magnificent it is here. Had Halibut fish and chips for dinner. So delicious. Homer, it turns out, is the Halibut capital of the world. There are only about 4.5 hours of real darkness these days. The sun comes up a bit before 6am, but the sky starts getting light around 4. The ladies who come here for next month's residency will be here for the for-real midnight sun! Tonight I'm sitting staring out at the Inlet as a pair of eagles swoop up and around the trees then down to the water. The wind is strong and I'm glad I'm not out in a little boat tonight! A pair of Sandhill Cranes just flew past, calling loudly as they went. 10pm ... almost sunset! #Homer #HappyPlace # https://www.instagram.com/p/CdU5UFuOkDM/?igshid=NGJjMDIxMWI=

[findmeanameplease]

Hi I am going to SD fel summer break. What are your favorite restaurants and cafes in SD?

sooo sorry I just saw this here's a list for San Diego:San Diego-Barbaretta (La Jolla): *- italian- very nice atmosphere (patio)- mussels- steak and chickenPiatti (La Jolla): *- italian- jbaal Barbaretta- also very goodBencotto (Little Italy): **- everything was very goodLa Villa (Little Italy):*- every week new menu but very good foodSeville (DT):- spanishCosta Brava (pacific beach)- spanish very good small portion appitizers- escargot- lamb skews- octupus- calamari- sprimp with garlicKatsuya (DT) **- yellow tail with crispy onion- tuna on crispy rice- everything is amazingHarney sushi (old town) **- orange crush- rollz royce- flaming lips- bond james bond- maui wawi- lighting rollRepongi:- rock thingy- mostly appetizersSushi on the rock: *- sunkist- cronic- ashley- red dragon- the don- slippery when wet- shrimp shoomaai (apatizer)Sashami- Del Mar: *Almost everything is goodOki ton:- aziz- crunchy- lava rock- red dragonFish market: **- halibut sandwich- salmon burger- chimi chawder soupPuerto La Boca (little italy): *- Entrana- PicanaThe Steak House at Azul (La Jolla) **- amazing view of cove and ocean- good steakKyber pass:- chikin kachiloo- samboosa- mantuRoyal thai: (jbaal flemings)- green chicken curry- masamon curry- golden shrimp- mixed satayBasic Pizza DT *- everything is goodTop of the market (DT) *- simach .. raqi .. Great viewFish market DT *- Salmon and albacore combination- our famous dungeness crab ciopino- sauteed sea of cortez garlic prawnsElSalvador DT *- italianRuth Chris Steak **Flemings *Burgers:Five guysHodads *Burger loungeStacked*Slater's 50/50 *Random:- Moma's bakery- fa6ayer- Jersey mikes subs- Chick fileta - rosecrans yam phils- Phils - barbeque ribs **- pita pit- urban cafe- lornas - lajolla- bronx pizza - hillcrest- lolitasBreakfast:- cottage **- ali baba- Brockton Villa ** * Coast toast- aroma - la jolla *- original house of pancakes *- alforon *- cody's (la jolla) *- kitchen 1540 - del mar *- america kitchen -del mar *- richard walker's pancake house ** * Applepancake- sbicca - del mar *- the mission (13th and J)- snooze (hillcrest)Gahawi:- Andaz DT **- Chocolat hillcrest/DT *- Fundue la jolla *- Living room la jolla *- Coronado hotel *- cups lounge la jolla- Ghirardelli DT *- lestat (24 hours)- filter (Hillcrest - for studying)- tobac DT- tower 23 hotel PB **- Extraordinary Desserts DT **- Caroline's seaside cafe (opens till 3 pm only)*- Heavenly Sent (desserts)Sweets:- uncle biff's cookies **- Heavenly cupcakes DT

[bondsmagii]

Expensive eaten

What is the most expensive thing you have eaten?

I have lots of answers for this because I did a tour of Gordon Ramsay’s London restaurants and have been to several other lovely restaurants and holy shit. obviously a lot of the meals were expensive but in terms of what I think was highest in price:

Beef Wellington with creamed potatoes, which remains my favourite meal I’ve ever had out

lobster and filet mignon, which was absolutely amazing and well worth the money

king crab and halibut, impressive because I usually don’t go for seafood but this was delicious

scallops with walnut and apple, see above, but so glad I had them because they were amazing

lobster bisque, heavenly

I also got to try caviar and truffles at one of these meals, and I got pictures of the main event (at Restaurant Gordon Ramsay) and pictures of the lobster bisque/Beef Wellington!

>>send me a weirdly specific ask!

[spikeinthebox]

Lucky to enjoy fresh-caught halibut done ‘Heavenly’-style (grated parma, mayo, butter, lemon and green onions), with juicy peaches and cream corn on the cob, heirloom beans and new potatoes - all slathered in the leftover green onion butter from the halibut sauce - for our last dinner on the Island, for this time around. Very few fish can beat halibut when it’s as fresh as this - firm, flavourful and melt-in-your-mouth delicious! Thanks Dad and Hazel for the good food and good times! #halibut #heavenlyhalibut #freshhalibut #latergram https://www.instagram.com/p/CSGc_-uraQl/?utm_medium=tumblr

[douglashonorscollege]

A Fluid Perspective

short story by Noah Christy  ⌂

Let's hope the water isn’t too choppy around the cape” an old man with olive skin and stark white hair turned to a young boy, “Listo?” He said. The gangly young boy ducked into the cabin of a small silver fishing boat as it taxied out of a marina. “Ready!” Smiled the boy. The engines kicked on and the small boat, probably ten meters from bow to stern, set off towards the mouth of the bay. They passed the rest of town along the coast, small brightly colored houses dotted the coast, and other, much larger boats, navigated near the harbor. The boat pushed past the town and other vessels until it was surrounded by pristine coastal forest to its sides and a view of the endless ocean in front. Wonderstruck The boy gazed out the windows at the expanding ocean, it was a dreary day. “The rain will slow down the wind, and hopefully make our ride a little smoother,” said the man. The boy nodded, “You think there will be more fish in the next bay over?” “Si” the man responded. It took the pair almost an hour to reach the mouth of the bay, where they planned to hug the cape and enter the next bay over. The boy had been fishing before, not nearly as long as the lifetime of fishing the man had done, but he had fished. Yet, the boy never could shake his excitement at seeing the immensity of the sea. As the boat crossed the cape, the boy shifted to look out at the open waters. He could see nothing but wind-whipped waves and an eternal horizon. Yet he dreamed of the world just underneath the surface, vibrant, frigid, and totally free. He was secretly glad the fishing had been so bad this season because it meant he could venture further out, and see more. 

After passing the cape, the boy peered into the new fjord. Hugged by mountains the water led straight to a diminutive glacier, whose visible recession was a painful reminder of how much these ice mountains had diminished since he was a child. He wondered what they must have looked like when the old man was a child. The boy gazed upon the bay with awe, seeing a whale breach, watching the seagulls flock to their Cliffside nests. They passed a river opening, where massive bears hunted the returning schools of salmon. Every once and awhile he’d spot a wandering moose, grazing on spruce trees. He had seen all of these things plenty of times but watched as intently as someone who didn’t want to miss it. The sheer magnitude of the bay astounded the boy. As the boat passed the across the bay, underneath them deep in the frigid waters of south-central Alaska, fathoms below the surface a rockfish at the bottom of the fjord sat in stillness. 

It watched as the plethora of diverse creatures that call this bay their home passed. Gigantic crabs patrolled the ocean floor picking off shrimp, and other small creatures. A massive octopus scoured the kelp groves in the distance. Alongside those yearlong denizens, the summer months brought new life to the bay. The days were long and the nights almost non-existent. The change in light and waters meant the return of the bay’s seasonal visitor. The songs of a lone whale filled the water as it fed on krill and phytoplankton. Overhead the tide brought in massive schools of salmon, returning to their ancestral home to give life to the next generation. Their silver scales exponentially reflecting the dim sunlight that pierced through the silty waters. A brilliant orchestra of color like shining silver clouds followed the current inward. 

The beauty of this oceanic ecosystem was of no note to the rockfish who only noted how sparse the bay seemed this season. It assumed warming waters would attract more summer visitors to the bay, but the warm water had decimated the local phytoplankton population. It hadn’t hunted those translucence autotrophs since it was juvenile, but their disappearance had been followed by waves of scarcity. The plankton was the backbone of the bay and with less of them, meant less of everything. The consequences of which meant the rockfish needed to hunt even more, and worry about others who needed to do the same. It watched patiently as prey fall to predator, awaiting his turn. After some time lurking in the deep and not finding shrimp or another crustacean to feed on, it swam upward towards the almost heavenly shine of the salmon to look for food. The salmon passively floated with the tide up the bay, picking off herring in preparation for a long journey none of them had ever made, but all knew. 

The rockfish neared the school and spotted one herring beneath the mob of salmon. It seemed to be hurt, keeping its speed away from the rockfish but maintained an almost lifeless cadence. The rockfish pursued the injured herring, whose slow and circular movement was typical of an injured fish. Following behind and below, the rockfish crept through the glacial silt-filled waters of the inlet. It hadn’t eaten today and was unperturbed by the other movements it noticed on the oceans’ floor. It gently stalked the bleeding herring, until out of its periphery it sensed movement at the floor beneath it. Below and to the left, two eyes opened from the sand. The rockfish immediately began to consider its hunt. Another rockfish? A crab? The octopus? It knows the Bay's underpopulation has lead to more aggressive and innovative hunting tactics. Just at that moment, the pair of eyes blinked as a cloud of sand erupted from the area. The rockfish could sense the danger, and knew it must make a decision. It lunged for the injured herring. Its mouth expanded and shot out, engulfing the entire fish. There was a sharp pain as its mouth was pierced in two places. As the rockfish struck the herring, a massive halibut emerged from the sand-screen. It's long, flat, and wide body-colored camouflage on the side where its eyes were located, and stark white on the opposite side. It was a behemoth of a fish, two meters long and at least one hundred and fifty kilos. It lifted its body from underneath the ocean floor and with two violent, precise convulsions propelled itself inches away from the rockfish.

The rockfish saw the opening maw of the gigantic halibut and jerked away to the right. Immediately it started rising up the water, glad it had escaped its ambush and certain demise. Hurt and bewildered at what strange force yanked it to safety, it tugged again to the right, nothing. It continued to lash left, right, down, up, forward, back. Any direction to free itself of whatever’s grip so mechanically controlled it, all to no avail. Was this the force that had been killing all of the phytoplankton? It thought. The rockfish rose through the school of salmon, the reflecting light was blinding. As it rose and rose the light grew brighter, its eyes ached and its stomach felt as if it was going to explode. Never before had it experienced such an attack on the senses. The blinding inhospitable light coupled with the most indescribable, uncomfortable, and unnatural internal sensation moved it into an even more primal fear. It lashed, trying to break free from whatever invisible creature had it gripped. Each jolt only exacerbated the pain derived from the deep gouges in its mouth. As it fought for its life, the light got even brighter, and brighter, and brighter. Almost blinded, the rockfish breached the water's surface. 

“Cheeeehoooooo!!” Screamed a boy from a small boat some 10 meters away. A cold wind pierced through the injured rockfish, whose unvented swim bladder had expanded through its mouth. Dazed and confused it floated near the water's surface. Its eyes burnt from the piercing light as it saw a myriad of strange, grotesque creatures meandering about. A thin line now reflected the sunlight, connected the hooks in the fish's mouth, to a rod at the end of the small boat. It had never seen anything so reflective, the hull of the boat seemed like another sun to the rockfish. From the other side of the boat, an old man appeared and spoke out to the boy “Pues, es muy pequeño. ¿Quieres devolverlo?” The boy reeled the fish in closer and peered at the seemingly mutated creature. The rockfish convulsed, trying to run water through its gills. How can these creatures could hold their breath so easily it wondered.“Pienso que si” said the boy “¿Podrías mostrarme cómo soltarlo?” The man walked over and began showing the boy something on his fishing rod. The rockfish floated on the surface of the water, the thin veil shielding its world from one it had never seen before. The sounds of seagulls patrolling the air above and water adjacent created a cacophony of calls. It noted these avian aliens, with their long feather fins they were able to swim like the rockfish, but looked so different when they did it. The rockfish stared at a world of strange creatures that had no scales and no fins. It assumed the men to be some form of crustacean, given their long skinny appendages. But they moved so quickly? What were they floating on, and why were they on top of it? The rockfish wondered what they were doing in there, it wondered what creatures this alien even eat. It wondered if these were the creatures hunting all of the phytoplankton.

An inch from its life, it remained in limbo for what felt like an eternity as the young boy fumbled over his lines. The fish drew nearer and nearer to the boat until the boy grabbed it. “Well, here’s hoping I don’t fuck this up” he whispered to himself as he reached into the rockfish’s mouth. The boy's hands felt warm, and soft to the rockfish, unlike anything it had felt before. The battered fish felt the boy’s strange fleshy fingers painful dislodged something and pull out a small, sharp hook. It lashed out in pain, and with its very last ounce of life, it flailed and dislodged the other hook. It slipped from the boy's hands and fell back to the surface of the water, away from the boy “dammit!” He yelled. The rockfish started floating away from the boy, still unable to break the surface of the water because of its ballooned swim bladder. It laid there, having escaped these exotic predators, but lost as to what it could do now. It remembered the metallic clouds of salmon, the silver schools fight against the utter scarcity of the bay.

Within seconds of its escape, the rockfish heard a crystal clear call. The sound traveled slower, but it was sharp and short. It almost reminded it of the serene whale songs it had been listening to only moments ago. The seagulls that had been surrounding the floating rockfish quickly evacuated the vicinity. The rockfish saw their feathers fall, left behind on the water. It laid there perplexed by the strange waste these creatures had left, and why they were floating like the rockfish. A sharp shadow engulfed the fish as a bald eagle, bigger than both the humans descended on it. Its dagger-like talons pierced the rockfish’s body. Blood spurted from the laceration and stained the white feathers floating atop the water with a streak of deep crimson. The fish convulsed, but the tension was almost instantly followed by a deep calm that overcame it. Almost effortlessly, the eagle lifted the fish flying higher and higher towards the forested mountains of the fjord. The wind whipped the rockfish as it saw the bay getting smaller and smaller. It wondered if the phytoplankton, and the consequence of their disappearance. It hoped its disappearance would have no such effect. But before all faded to black, the rockfish saw the entirety of the bay. It saw the humans watching the grand eagle make its departure. It noted the lonely whale breach. It surveyed the verdant mountains and the aliens that resided there. 10-foot grizzly bears, snatching silver salmon out of the air as if catching metallic clouds. It saw moose patrolling the rain-soaked forest. With its dying breath, it saw that the water it called its home brought life to every animal it could see. It seemed delicate, each conscious creature dancing on a thin line between hunter and hunted. It saw the majesty of its home, and the interconnectedness of all the creatures it once thought so alien. ∎

More on Noah ~ Minerva’s Owl Homepage

[drake-the-incubus]

Okay but stewed figs, breakfast pork pie and halibut steak with eggs, toast and bacon with fresh large red tomatoes sounds like a heavenly breakfast.

What the fuck why did the English stop eating like this? Stewed figs with kidneys on toast? Breakfast pork pie? Halibut steak? That sounds delicious and cozy.

[deepfriedbits]

Heavenly Halibut

Oh yeah! Gotta try these ASAP!

1/4 cup Parmesan cheese grated

2 tablespoons butter softened

1 1/2 tablespoon mayonnaise

1 tablespoon lemon juice

1 tablespoon chopped green onion

1/8 teaspoon salt

1-2 dash dash hot pepper sauce

1 pound skinless halibut fillets

CLick HERE for the instructions

[allwaysfull]

Cooking From Scratch | PCC Community Markets

Breakfast

Stir-Fried Cabbage w Fried Eggs

Whole Grains, Nuts, and Seeds Granola

Rhubarb-Cardamom Muffins

Heavenly Scones

Potato and Egg Baskets

Berry Cobbler Overnight Oatmeal

Baked Dutch Baby Pancakes

Cornmeal Pancakes/Quick Mixed Berry Syrus

Cheesy Egg Boats

Warm Grapefruit w Honey and Ginger

Carrot Wheat Waffles

Chilaquiles

Hash Primer | Sweet Potato Hash

Soups and Stews

Tiger Mountain Turkey Chili

Spring Pea Soup

Butternut Squash-Apple Soup

Egyptian Red Lentil Soup

Spicy Pork and Sweet Potato Stew

Lentil and White Bean Stew

Broccoli, Lemon, and Parmesan Soup

Asparagus Vichyssoise

Cauliflower-Cheddar Soup

Chowder Primer | Tarragon Corn Chowder

Salads

Grilled Corn Salad w Goat Cheese

Apple, Bok Choy, and Carrot Slaw

California Potato Salad

Blueberry-Nectarine Caprese Salad

Roasted Cherry, Chorizo and Orzo Salad

Spiced Squash Salad w Lentils and Goat Cheese

Emerald City Salad

Endive Salad w Bacon, Blue Cheese, and Pears

Citrus Beet Slaw

Walnut-Beet Salad

Kale and Quinoa Salad w Lemon-Garlic Dressing

Hearty Greens Caesar (w Chard and Kale) | Caesar Dressing

Peach and Pickled Onion Salad w Brown Rice

Perfect Protein Salad w Spelt, Chickpeas, Cucumber, Carrot, Pepper

Preserved Lemon and Anchovies w Fennel | Quick Pickled Lemons

Artichoke and Greens Salad

Shredded Seasonal Vegetables w Lime-Peanut Dressing (Som Tum)

Vinaigrette Primer

Cara Cara and Blood Orange Salad w Sweet Chili-Sesame Vinaigrette

Main Courses

Spice-Rubbed Grilled Pork Chops

Fennel and Basil Lasagna

Slow-Roasted Salmon

Pomegranate Molasses Grilled Chicken

Curried Lentil and Mango Wraps

Steph’s Tofu

Roasted Leg of Lamb Stuffed w Herbs and Garlic

Grass-Fed Prime Rib

Dry-Brined Roast Turkey

Halibut w Ginger-Rhubarb Sauce

Beef and Bean Enchiladas

Spicy Chicken Thighs

Marinades Primer | Basic, Italian, Mexican, Japanese, Jordanian

Sesame-Ginger London Broil

Side Dishes

Asparagus w White Beans and Hazelnuts

Edamame and Chickpeas w Tahini Dressing

Roasted Cauliflower and Kohlrabi w Lemon-Tahini Sauce

Pan-Roasted Sweet Potatoes w Cranberries and Pecans

Roasted Brussels Sprouts Caesar

Summertime Fritters

Roasted Cumin Carrots

Oven-Roasted Caponata

Emmer Farro w Tangerines and Persimmons

Smoked Mozzarella Pasta Salad

Sherried Leek and Chanterelle Gravy

Stuffing Primer | Cornbread, Wild Rice, Rye Bread, Sougdough, Quinoa

Easy Week-Night Meals

Chicken Piccata Salad w Grilled Lemons

Spicy Tofu and Spelt

Seared Scallops w Arugula Pesto

Italian Sausages w Roasted Grapes

Burrito Bowls

Chicken Potpie w Dill Buttermilk Biscuits

Quinoa Enchilada Bake

Linguine w Asparagus and Peas

Asparagus Ravioli Salad

Shrimp and Grits

Creamy Winter Squash Fettuccine

Chicken Quesadillas w Apple Salsa

Egg Korma

Thai Steak Salad

Stir-Fry Primer | Pork, Tofu, Flank Steak, Shrimp, Chicken

Garlicky Green Beans and Shrimp

Snack & Apps

Grilled Plum and Nectarine Salsa

Roasted Cherry Tomatoes

Fresh Fava Bean Hummus

Roasted Red Pepper and Walnut Spread (Muhammara)

Cornmeal, Parmesan, and Thyme Crackers

Avocado Toast w Goat Cheese and Radishes

Nut and Honey Clusters

Mango and Avocado Fresh Rolls

Crostini w Goat Cheese and Rhubarb-Thyme Jam

Feta and Sun-Dried Tomato Spread

Spicy Herb-Roasted Nuts

Lentil and Walnut Pâté

Roasted Sweet Potato Dip

Spicy Peanut Popcorn

Energy Bar Primer | Oats, Spelt, Rice, Rye

Drinks

Cold Brew Coffee

Hibiscus Tea Concentrate

Sparkling Blueberry Lemonade

Mango Lassi

Honeydew-Lemongrass Agua Fresca

Pineapple-Buttermilk Smoothie

Mexican Hot Chocolate (Champurrado)

Zesty Fall Cider

Golden Milk

Ginger-Cranberry Kombucha Mimosa

Kimchi Bloody Mary

Orange-Kümmel Cocktail

Sangria Primer | Rosé, Lillet, Cointreau, Viognier, Riesling, Lambrusco, Prosecco, Rioja, Blanca

Desserts

Avocado Brownies

Cherry-Balsamic Upside-Down Cake

Flourless Chocolate Crinkles

Finnish Buttermilk Cake

Hibiscus Lemon Bars

Flourless Peanut Butter-Oatmeal Cookies

Roasted Rhubarb and Strawberries

Vegan Gingersnaps

Salted Caramel Pumpkin Cheesecake

Plum Hand Pies

Crisps & Crumbles Primer | Rhubarb, Mangoes, Sour Cherries, Apricots, Nectarines, Raspberries, Sweet Potatoes, Pears, Cranberries, Bananas

[makingloveinvskitchen]

👌🏾👌🏾👌🏾 👉🏾 You gotta understand and relax. 👈🏾 This is what the LORD says to you: 'Do not be afraid or discouraged because of this vast army. For the battle is not yours, but God's. 2 Chronicles 20:15 . . For we do not wrestle against flesh and blood, but against the rulers, against the authorities, against the cosmic powers over this present darkness, against the spiritual forces of evil in the heavenly places. Therefore take up the whole armor of God, that you may be able to withstand in the evil day, and having done all, to stand firm! Ephesians 6:12-13 .. God is in control 💯 . . This is #JustATouchof_J .. I’m just tryna put it all out there in pieces for you baby 😎🔥😘😉! . . If you missed my #Oatmilk oven roasted / fried #cauliflower 👉🏾and my homemade pan fried #teriyaki soaked #zucchini .. check it out @makingloveinvskitchen . . Also Remember to Download the JustATouchofJ app! To listen to my 2 New podcast 🧐 Plus the song of the week! Just View my mobile app or Blackvibes.com click.. #linktree in my bio. . @ikenice 🙏🏾 Thank you! . If you missed the making of my other latest #culinary creation.. “Vegan" Teriyaki #Tofu #BokChoy Dish. Check it out as well! It taste so amazing! Its on @makingloveinvskitchen.. And on @mynameisroni76 👉🏾 The video also includes clips of me making my New Dish called "The Hoffman!" ....see that video as well! It's a pan seared Halibut w/ a Tequila cream sauce over a couscous cauliflower rice mix. . . Don’t miss “The JustATouchof_J Show” on Hot Atlanta’s 87FM Beatbreakradiofm.com & Reach One Network 👉🏾 Monday - Friday 12:30pm EST! @beatbreakradio . . Google me (JustATouchofJ) to Check me out on Twitter, Facebook, Tumblr, YouTube, Pinterest.. and so much more! . . #chef #foodie #bruisedheelsociety #womenevolve #Halibut #foodvideo #vspodcasttopics #vegan #noweapon #foodporn #godsplan #vegetarian #podcast #mobileapp #tdjakes #bible #podcasts #fnceats #healthyeating #seafood #podcaster (at Gwinnett County, Georgia) https://www.instagram.com/p/B92MXX7HvhE/?igshid=mo2gfnewvkl6