Scattershot

The one camellia that is blooming, a sasangua variety, has the stage all to herself and I believe she is up for the challenge. I honestly don't remember this one blooming before but surely it must have. The plant is quite mature. It's a Red Yuletide sasangua and you can have all your frilly, multi-layered, multi-shaded blossoms you want but this simple one truly knocks me out. 

And I know red is not supposed to go with pink but I strongly disagree, at least in this instance. 

Yesterday's weeding did me no favors as I noted last night. I had thought it would be good for the strain/sprain/pain/whatever because on Friday I was fairly active, carrying moderately heavy things and hanging out the laundry and sweeping and so forth and I felt markedly better when I got up yesterday. I guess plunging a trowel repeatedly into the ground was a different matter though. And, since I pull weeds with my left hand (trowel with the right, weed with the left), my wrist didn't feel that great either. 
I am not bitching tonight, however. I am, instead, being a whiny baby. 

Okay. I'll stop now. 

Glen did bring fish home. Tonight I am going to cook some triggerfish which I don't think I've ever cooked before. I'm not even sure I've ever eaten it before but it's supposed to be a delicious fish, being described as having a sweet, crab-like flavor. I find that the secret to cooking most fish is to just not ruin it. And by "ruin" I mean trying to get all gourmet with it instead of keeping it as simple as possible. Ruin can also mean overcooking it. Or of course undercooking it but with thinner filets, the danger of that is slim. I used to try and get all fancy with my salmon but May taught me that the best way to cook it is to simply set it in a hot skillet with some oil or butter, put salt and pepper and lemon juice and dill on it, cook until it's getting done, flip it, add more of what you put on the other side. The skin will loosen in the hot pan and peel right off. The fish is done when it's flaky and not wet. Our dog Pearl loved salmon skin more than anything else. On her last night before we let her go on to no more pain or confusion, I cooked salmon and gave her the skin and she loved it. 

Since we're talking about fish, I would like to mention the best fish I have ever eaten (and I have eaten a lot of fish) which was in Cozumel seven years ago at Christmas. 

I wrote about one of the days Mr. Moon and I were so incredibly lucky to have eaten red snapper on the beach there and that link is HERE.  The shrimp ceviche was not to be forgotten either.

We have got to do that again. I owe to myself. 

Good Lord. I've spent an hour discussing almost nothing but cooking fish and my boo-boo's and who needs to hear about cooking fish? Or my boo-boo's either, for that matter. 

Overall it's been a sweet day except for the part where I had to do an online pre-check-in for my Friday appointment with the urologist. I HATE those things. They ask the most personal questions. Are you married? How much do you drink? How much caffeine do you consume? Have you ever done recreational drugs? Do you have mental illness? Do you ever wet your pants? 

Fuck! 

And there were about twenty (not kidding) documents I had to docu-sign giving them or not giving them permission to discuss my details with anyone and if so, who would that be? What are their phone numbers? What is your relation to them? Also- do I have a living will? Do they think I'm going to fall down dead in a consult with a urologist? 
What kind of a world do we live in? 
This kind. 

I shall now go cook some stone-ground grits which take an hour. And some fish. And a salad from lettuces that look like this. 

And arugula. Why in hell did I plant so much arugula? 
Who knows? 
Not me. 

Love...Ms. Moon