Help, my deadline keeps running far far away


I love widgets and  the milestone function. I do however I find that the date is far too easy to change. If you have been reading my blog you may have noticed that the date keeps changing on my Day Skipper’s Test and not in a good way. In my zealousness for adding more widgets this also applies to the VHF Radio Test as well.

The deadline keeps moving further away. It’s a bit like that piece of paper you drop on a windy day and you bend down to pick it up and it races a few steps away, you run over to it and are within reach and again the wind gust comes up and off the paper goes again. Well I am running after my little piece of paper at the moment.

I can’t blame it on the wind, can’t blame it on anyone. I have been out of the country. And when you travel you are just so doggone tired that the thought of reading is enough to put you out like a light. I was asleep by 8pm the first week. Back to my childhood sleep patterns. You do what you have to do. I did photograph each page so I could take away the material to study instead of having to carry a book. And in my rush to do so in bad light some of the pages were hardly the best camera angles or clarity. I wish they had a pdf copy of the data to buy instead of paper sometimes.

I even took along with me a short piece of rope to practice knot tying. Really. I could just have used a shoelace you were thinking, weren’t you… My shoes have zips. I was lucky they didn’t stop me at customs and inquire the purpose of the rope. Scissors and water bottles are banned so why not rope too? I took it as carry on. Again really. I thought movies catch up time was far more important and relegated my rope to remain in my bag for the entire journey. No that’s not true. I did get it out once to do a reef knot to see if the length was long enough. It was. I never was much good at prioritising.  It’s funny how innocent everyday objects now have become dangerous. Life has become more complicated. I prefer simple.

The intentions were good but I just didn’t get around to reading it while away. I am back and I am determined to get back on track. The deadline might jump ahead again but as long as I am chasing it I will get there in the end.
Note to self: Make one milestone at a time.

Aji-tataki (pounded mackerel)


I caught my first AJI today.
Aji is either a yellow tail, a jack mackerel or a horse mackerel depending on what book you check. I know it as aji.
Fish names differ from country to country, language to language and growth size too.  Confusing!
Anyway I caught my mackerel with a massive hook and bait of squid. Seriously. I only caught one fish today but I am grateful to the sea for providing my entree. The fish jumped about in the net and by the time I had the rod down and about to remove the hook, the fish had already done it by itself. One less job to do and then it just about hopped into the bed of salt ice in the chilly bin. I don’t think all fish will be so delighted to be caught.

I tried out a new gadget to fillet the fish but need more practice.

It looks like a large potato peeler with an unguarded blade.

I followed the instructions and pushed down too hard and went through the bone. Then I went too lightly on the other side and so the fillet was less. I will know for next time. And with practice I will get better. It is a bit gimmicky though. I think I prefer using a knife. I used the leftover fish to make fish stock. I’m thinking risotto next.

But before the filleting I removed the scales from the fish with this scary looking device as shown above.

I removed the skin of the mackerel and then removed the bones with tweezers. Yeah, it is a lot of work but if you have eaten fresh mackerel it is worth the effort. There are so many old mackerel being sold that gives it a bad name. It is one of my favourite fish to eat and instead of catching a red snapper today I was delighted with the mackerel! I know I must be one of the few. Or am I?

Aji Tataki Recipe

Ingredients:
Mackerel, filleted and deboned
a little grated ginger or substitute with lime juice
a little soya sauce
finely chopped long onion or if not available then chives (optional)

Now the fun part with the bones removed you use the back blunt edge of the blade of the knife and pound the mackerel to make the texture. (It removes all worry of missed bones, after the pounding they don’t stand a chance)
Add a little grated fresh ginger, not too much and pound and mix it together.
Transfer the mackerel to the serving dishes and pour a touch of soya sauce and it is ready to eat.
Serve immediately.
Best eaten with chopsticks.
Dined alfresco today, lovely weather.

Prego. Buon appepito!

  • Have you made this?
  • What kitchen tools do you use?
  • What hook and bait do you use to catch mackerel?

Luna Rossa boat launch


Early this morning I was greeted by the sight of the Luna Rossa boat on the water. A beautiful colour contrast to the particularly gray weather and dull surrounding structures. I look forward to seeing it in action when it leaves the marina on Wednesday.
The weather did improve and it became a lovely day with blue skies. Water was calm and the water temperature was 15.6 degrees Celsius. I even saw one madman dive off his boat into the water for a swim. I don’t think that is warm enough. I swam in the waters in Dunedin in summer when I was knee high but now I know better or I’m getting soft.
I am really into red at the moment and so I approve of the design above the waterline.
I even treated myself to a red G Shock GB 6900 4JF watch with bluetooth technology which connects with my iphone. Can’t wait to link the two devices. Did I mention I liked gadgets? I bought that so I didn’t have to worry about my watch getting wet. Bluetooth was a bonus.

Technology meets fish


This has been the closest that I have been to the water if you don’t count having a bath.
What is it?
My sushi order.

Conveyor belt sushi (“Guruguruzushi” or “Kaitenzushi”) with a touch panel screen where you order sushi plates at your leisure. The “shinkansen” bullet train arrives at the table via the Pre-order Conveyor belt. You collect your order and then push the button so the train goes back to the chef for the next order. Childish sounding I know, but it is so much fun. Who said I had to grow up?
Technology meets fish.

But wait there’s more…
When it comes time to pay you call the waiter/waitress by pushing a call button. They scan the plates with a hand scanner and then the bill is calculated.
How?
There is an IC chip in each plate. The plates are colour coded depending on the cost of your order. You pile up the plates like in the picture so they can calculate easily. This is the way.
What a brilliant way of using chip technology.
Didn’t need my rod for this meal.

Restaurant: Morimorizushi
Type: Sushi
Seating: Booth or counter
Taste: 5 ***** / Excellent
Pride: Local fish, local rice, local vinegar, local soya sauce
Location: Kanazawa City, Ishikawa Prefecture, Japan (The Japan Sea side not too far from Kyoto)