Stone Face Blog / Stone Face Vloggers

Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Thursday, September 26, 2013

Baked Haddock

We needed fish. I oiled the baking dish. The haddock fillets were put in skin-side down. I made herbed butter crumbs. A few ounces of oyster crackers were put in a ziplock bag and a rolling pin reduced them to no more than 1/4" crumbs. The crumbs were mixed with chopped oregano, basil, parsley, and basil from our herb garden. A little kosher salt and fresh-ground pepper thrown in. The herbed crumbs were mixed with melted butter. The crumb mixture covered the fillets and the dish was baked in a 400° F oven for 20 minutes. I put it back in at 475° for another 5 or so minutes to brown the crumbs. We served it up with lemons and sliced tomatoes. Delicious!

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Wednesday, September 25, 2013

Tomato Rice With Egg for Lunch

Another episode of cooking by just riffing with what I find around the house.

We had some fresh medium-sized tomatoes, so I cored, seeded, and diced one. Then, I added some salt and pepper, and sautéed the pulp down in some olive oil. Two cloves of minced garlic were mixed in and softened up. The pan was deglazed with white wine. In the rice cooker, I cooked up some Carolina gold rice. The tomato sauce and rice were mixed in a rice bowl. I had (poorly) poached an egg, with which I topped the mix. Then, a drizzle of olive oil, and basil. Very tasty!

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Wednesday, September 18, 2013

Our Sukkah

Here is the sukkah where I had my Sukkot meal in 5774. It's at Temple B'nai Shalom, Fairfax Station, Virginia.

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Mr. Bento Returns for Sukkot

I often used to take my lunch to work in a Zojirushi Mr. Bento -- this Mr. Bento. More recently, I take it out for use once a year, to bring my meal to our synagogue's sukkah for a Sukkot.

This year, I made a spicy soy sauce poached mahi mahi fillet, with brown basmati rice, a dashi broth with corn and wakame, and a dessert of sliced strawberries and balsamic vinegar.

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Monday, September 16, 2013

Tomato Lunch

Sorry, but no photos. I had a pretty carby breakfast, so I opted for a veggie lunch. I cut up a big fresh tomato into big chunks. I made a dressing from 3 tbsp. chili oil, 2 tbsp. red wine vinegar, kosher salt, freshly ground black pepper, and a dash of Mrs. Dash -- all shook up. Delicious with soft challah and unsweetened iced tea. (P.S. I brought the Taiwanese chili oil back from Hong Kong.)

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