Does Something Taste Fishy? : Mixed Media Art Journal
Another week has passed and it is only the middle of April. It feels like June but that must be my socially isolated self talking. But seriously, am I the only one getting a bit antsy? For me, a lot of it is due to my lack of normal routine.
Last week, I had laparoscopic surgery and I was completely unprepared for the recovery. Because it was abdominal surgery, I had gas, but not like one would think. When I would sit up, that gas would travel up and lodge in my shoulders. It was excruciating the first 24 hours, and for the next week I would feel it every time I bent down. My incisions are almost healed and I am finally feeling back to normal. Somehow, my doctor omitted all this information and I was under the impression I would be digging in my garden the day after surgery. I guess I should have done my own research. Thankfully, they found the cause of my abdominal pain, so off to the GI specialist I go, next week to discuss options.
This weeks baking lesson: Eclairs with pastry cream and a chocolate ganache topping. We used the recipe from the Williams-Sonoma Essentials of Baking. Everything I have ever made from this cookbook has been fabulous. Our Christmas morning cinnamon roll and pie crust recipes are used on a more frequent basis and they always turn out. I mentioned last week that we were learning about French Pastries. As a family, we just started watching The Great British Baking Show (Netflix) and we are having fun, cheering for our favorite contestants and drooling over the amazing creations and food combinations. Many of the dishes from the first season’s challenges are in this book so my boys made a list of dishes that they want to try, including tarte tartin and creme brulee (No pressure). I have always loved baking but to be honest, I have never had the courage to try professional pastry worthy dishes. But my boys are ambitious and it will be a good learning experience if nothing else. I will keep you updated.
Overall, the eclairs turned out well. They tasted delicious which was important and we had fun! Next time, I think we will pipe the choux pastry differently as they were difficult to fill but other than that, they were a success.
Many of us are raised seeing things through our parents eyes, which is normal. But have you ever thought you didn’t like something just because you didn’t try it and because your parents didn’t like it? That’s how is was for me and fish. I didn’t grow up eating fish so until I married my husband, I had never tasted it. I always thought it tasted like canned tuna smelled.
One year after we were married, we went out to eat at a seafood restaurant at the beach. Obviously, the coast is the best place to eat fresh seafood and I got what I always get at seafood restaurants, shrimp. My husband got fresh tuna and made me try a piece. I couldn’t believe it was the same stuff that made me want to vomit when my collage roommate opened up a can for lunch. Since then, we have incorporated fish into our weekly meals. I was buying frozen fish, making sure it wasn’t farm raised, and I just discover that our grocery store sells fresh, never frozen fish. So far, the Atlantic Salmon has been our favorite and we are enjoying it pan-fried.
What is your favorite way of preparing fish?
Creating the Layout
I created this art journal layout for my daughter’s journal. The background stencil is by StencilGirl and the stamps and Infusions/paints are by PaperArtsy. I added some fiber, torn paper, fabric and tea bags in the background.
Aren’t those fish magnificent? These are from Lynne Perrella’s Egyptian collection. For those of you that know me, you know how much I love Ancient Egypt. You can see more of my Egyptian Art with this stamp set below:
And if you are interested, you can tour my Egyptian Papyrus collection HERE.
I am joining the ladies over at Elizabeth and Bleubeard‘s for Tea day with a drink related post. As always, my drink is tea. Today I am sharing JusTea Purple Rain | Loose Leaf Purple Tea . It is not my usual tea as it doesn’t contain any tea leaf. This one is purely herbal so I add a bit of green tea to give it that boost of caffeine.
Don’t forget to tell me what your favorite cooking/baking show is? I need some new suggestions. And what is your favorite way to cook fish?
Happy Tea Day,