Salt-Baked Fish On The Menu

The friends put salt-baked fish on the dinner menu. MUCH EFFORT. I forgot to ask what fish they bought, but that huge half of a tail certainly looked the half of a huge grouper. Apparently it was the first time they did salt-baked fish! Okaaaay, whatever recipe they had used and tweaks applied are definitely for keeps. 45 minutes later, the salt crust was rock hard, but the fish was beautifully baked and not at all dry.

My recently-recovered bout of indigestion and everyone else's over-eating during the festive season meant that we could go easy with the food, and more or less skip super-heavy carbs. Fish and garlic mash. PERFECT. I ate quite a fair bit of fish. The meat was already tasty, but I was naughty and sprinkled more salt flakes. Mmm...delicious.

Happily fed and watered, I nursed a last glass of wine and every bit of the Beemster cheese over more conversation and a rather riveting short docu-film 'Sour Grapes' (2016). I'm reminded again that I'm no wine connoisseur and there is a price cap to what I should be paying for a bottle of wine. The value of a bottle (or a case) is what humans put on it. I'm cognizant that it goes from grape to maturity to bottling, and it should be valued as such. Climate is the variant that winemakers can never control. Although... an expensive bottle of wine doesn't equate hitting a higher happiness index. Netlix and chill for a night out? Yeah, this way. YES.