Monday, August 16, 2010

Fishcakes Plain

Fishcakes. I love fishcakes. And they are Very Glossta. Here's the raw materials, chowder fish from Connelly's and a bunch of potatoes. Uncooked fishcakes, frozen for later, over cooked fishcakes. On a plate with two over easy, the natural habitat of the fishcake in my book, though they can occasionally be found with baked beans.

The hot sauce in the urine sample jar, btw, is srug (Yemenite Chili Paste, see elsewhere) homemade in Israel. I am not just proud, but positively smug to say that my homemade version was universally preferred by the Israelis.

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