There is nothing like waiting for a hurricane. I hope you don’t ever have to! Listening to the weather reports can be so off-putting. It’s coming this way, no it’s not, now it’s going this way. So we continue to wait and it is raining from some other system in the atmosphere. My husband and I are not complacent, just listening and waiting, like everyone else around us.
Last night we invited friends over to share the waiting and pass the time together – the hurricane wait dinner. I chose to make a fish en papillote (though I used tin foil instead of parchment paper) using a Pacific rockfish, thanks to Aldi. By the way, the new Trader Joe’s down the street put up their new hurricane barricades (like several other local businesses and the theater where I usher) and closed til the all-clear is sounded next week. Better to be prudent and prepared in this season than sorry.


The fish was pretty simple. Preheat the oven to 350F. I put one filet in each packet, topped with several slices of zucchini, yellow squash, and lemon and drizzled with a very little lemon olive oil with aromatic fennel fronds tucked on either side. Close up tightly, put on a baking sheet and place in the oven for about 20 minutes. And, voila, a nice main course. Our friends contributed a tasty chicken and pineapple dish.

Accompanying dishes were a kale salad (from COSTCO) and pan fried little potatoes. I sliced them in half, boiled til soft, then threw then into a pan with a little olive oil and a sprinkling of salt. In the potato water, I blanched some lovely string beans and hard boiled an egg to top the beans along with an aioli.

But something went wrong and my aioli. This morning, I pulled out my stick blender and transformed it into mayonnaise:
20 second mayo (care of Food & Wine, I think) – add 1.5 tsp. white wine vinegar, 1 tbsp. Dijon mustard, 1/2 tsp. salt, 1 egg, and 2 cups of oil in a tall, slender container. Lower the immersion blender into the container to the bottom. Puree for 3 minutes, then slowly pull the blender to the top until totally emulsified – quick and tasty mayo.
I realized I had no dessert and remembered having seen recipes for olive oil cake. I used Martha Stewart’s recipe – it has no dairy (remember, my husband shies away from most dairy, and I don’t keep milk in the house). The batter was kind of thick, but nonetheless, into the oven it went. Not bad for a first try. I topped the cake with pan-toasted and chopped pistachios nuts and served it with beautiful, seasonal berries and some crème fraiche from a previous dinner – https://www.marthastewart.com/1530508/lemon-olive-oil-cake. Give it a try.


No better way to wait out the coming storm than with friends and good food. The latest word from our fearless mayor is to expect rains and winds the force of a tropic storm, maybe starting tonight. Maybe I’ll keep my hands busy with a craft or two tomorrow.
You are an amazing cook, Annette. I assume one could use other fish? Is foil better than parchment? Your writing and photographs are wonderful. Judith of Wakefield, MA
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Hi Judith – it’s good with cod and salmon, too. I use foil because I find it easier than parchment and … I don’t want to spend the money on parchment!
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Thanks for telling me, Annette. I use both and foil is easier. I love cod and salmon and find I eat less and less meat. For example a bag of pre-cooked shrimp on a big salad is 300 calories and 0 carbohydrates. This is marvelous for me as you know I am involved in this huge weight loss scheme—down 54 pounds from March and I sally forth. Ordered a scale from Amazon today. I gave up my good one because this place is too small but I have to have one. Keep up the good work and your photographs really are super. All the best, Judith
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Keep up the good work with your weight. I’m proud of you.
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Annette, your web has a lot of interesting subjects to read , I enjoyed looking the different themes , I will make some f your wonderful and easy recipes ,Happy Holidays!!!! 💕
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