In the fleeting moments of another fleeting Sunday evening, we make time to feed ourselves. A few hours of heating spices and loosening vegetables from their fibers and adding sprigs of color to the plate like painters their palette. I’ve been reading Tennessee Williams through again, Streetcar Named Desire. The week his play debuted in New York in 1947, he wrote an OpEd in the New York Times “The Streetcar Named Success” in which he argues that purity of heart is the one success worth having.
“Time is short and it doesn’t return again. It is slipping away while I write this and while you read it, and the monosyllable of the clock is Loss, Loss, Loss, unless you devote your heart to its opposition.”
Which might be Feed, Feed, Feed Others with Love, Love, Love. Invite someone to join your table tonight and see if you can get the monosyllable of the clock to sound a new chime.
Are not dumplings something of a totem to togetherness? These vegan ones from Nasoya really were delicious and so easy, the Thai Basil is divine with some chiles from the backyard, dedos de moca. And of course, basil.
Also, fish tacos. There just needs to be more of these in my life. All around me, always.
Fish Tacos with Roasted Tomato Salsa
Adapted from Better Homes and Gardens
1 pound firm skinless white fish fillets, such as cod, halibut, or sea bass
1 tablespoon olive oil
1 teaspoon ground cumin or chili powder
½ teaspoon salt
¼ teaspoon ground black pepper
8 soft flour or corn tortillas, warmed
¼ cup sour cream
Roasted Tomato Salsa (see recipe below)
Chopped avocado, chopped fresh cilantro, lime wedges and/or sliced radishes
Brush fish with oil and season with cumin, salt, and pepper. Grill in a preheated grill pan or on a gas or charcoal grill on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.
Warm tortillas in the pan or on the grill rack. Serve fish in tortillas with sour cream, salsa, and toppers.
Roasted Tomato Salsa
2 medium tomatoes, cut into wedges
½ large red onion, cut into wedges
¼ cup olive oil
¼ teaspoon salt
½ cup packed cilantro leaves
1 teaspoons chopped canned chipotle peppers in adobo sauce
Directions
Preheat oven to 450 degrees F. Line a shallow baking pan with foil. Place tomatoes and onion in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt; toss to coat. Roast for 20 to 30 minutes or until nicely browned. Cool slightly.
In a food processor place roasted vegetables and cilantro. Cover and process until smooth, gradually adding remaining oil with motor running. Add chipotle to taste. Makes 1 1/3 cups.
#sponsored by free product from Nasoya, which was SCRUMPTIOUS.