Tuesday, April 10, 2012

That raw Amber Jack flesh that fermented for three months in coarse salt in a clay pot is YUMMY! Better than any anchovy I've ever eaten and much less salty. Now to cook some spaghetti noodles,then saute' in olive oil chopped onions and garlic with about a tablespoon of the salted fish finely minced, and toss it all together with oregano, fresh Lesbos basil and black pepper and shredded home made parmesan. Some sweet smart guy with nice pecs should marry me for my cooking and insatiable sex drive!

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