Garden and Apiary Update - PICTURES!

Tuesday, April 12, 2011

Finally some of the long-awaited pictures! This post will be brief in words, but will give you a better visual on what's going on around the old humble homestead.

Charles and the (empty until next Tuesday) apiary, by our back fence:

Looking back at the house (that's John on the back deck way down there, between the windows and the double doors; our six raised garden beds are to the right):

Tiny leek shoots and cabbage (collards?!). For some reason the "auto" setting on my Nikon washed all of these pics out, so I had to mess with the settings to get anything to show up... Sorry! Learning about how to fix that is something on the "to-do" list, when (if?) some of my other activities slow down!

Those tiny green twigs amongst all the mulch are the Josee reblooming lilacs:

This incredibly unflattering picture (after a long day of gardening) is proof that I did, in fact, try to learn how to fillet a fish:

The final meal - the fish fillets (give or take a little!!!*) with some of the mashed potatoes left over from the Shepherd's Pie (I'd made the whole bag of potatoes up versus saving a few that would start to grow in the pantry), and some garlic steamed broccoli:
This fish has the lovely and romantic name of Loup de Mer, or Wolf of the Sea, also known as Seabass. We compared it's final flavor to Tilapia - this could very well have been poor technique on my part... By the time I finally got done filleting that (those! there were two) poor sucker(s), and having gardened all day, I wasn't feeling terribly creative to go looking for complicated recipes. I wound up sauteing it with onions, butter and lemon juice.

* I'm pretty sure that, while what I was attempting was to fillet the fish, I actually just butchered it. I think we own some pretty decent and sharp knives, but none of ours could get through the thick and slick fish skin without a sawing motion, which I think is probably, combined with my inexperience and lack of overall technique, the kiss of death for a good fillet.


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