Probably should have waited to take the pic until after I sauced it and added parsley..: but hey. hard to go wrong with Neah Bay cod.
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Where on the cow does that cut come from?
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Maybe invest in some larger plates? 
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Looks like meat loaf 
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ShiShi fish dinner, love it! Where did you get the fish?
Ah, direct from the source! I’m also in Seattle and we make it out to ShiShi Beach most years so obvs go through Neah Bay.
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I’ve gone out the last couple of years with some buddies. Four days of hauling in halibut, cod, sablefish, black rockfish and king salmon. Definitely get a forearm workout!
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Mine has been delayed to tonight. I ran out of time when I foolishly picked last night to make duck à la orange for the first time.
Don’t ask me why I chose last night – a single parenting, World Cup game viewing, weeknight – to be the night I’d try my hand at duck à la orange for the first time because I don’t know! Felt like a lot of work, but that’s how many first time dishes land with me. On the whole, I liked it. Next time I’m going to roast the duck on a roasting rack (as opposed to the bed of root vegetables the recipe called for, as the cook on the underside of the duck wasn’t where I want it to be. Sauce turned-out great, though, and isn’t that the key to this dish, anyways? A bottle of 2019 Our Wines - Pinot Noir paired adequately, but this meal was much more about the food than the wine, so all was good. Green beans and mashed potatoes on side dish duty.
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Wow kudos. I got a case of b-day Our Wines and I really like them for weeknight meals and unfortunately I was in the group that didn’t get theirs this year/last year anyway….I always thought of champagne with your duck dish would pair well.
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Thank you very much for the Wine recommendation. I did a search on the website for pairing recommendations and came up empty. I kind of panicked and just reached for the cheap Pinot. Will make a note of your champagne suggestion on my printed out recipe and we’ll go that route next time. 
Kids came over tonight so threw a leg of lamb on the rotisserie, watching the fat drip and flame up on the coals is a religious experience! The simple things in life. And the wines did there job
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It was too hot for anything except the wok last night, so we decided on a few (mostly) Szechuan dishes - smashed cucumbers with garlic/fermented red jalapeno oil, sesame squash, and Taibai Chicken.
The chicken is a lovely recipe, very flavorful and (to me, anyway) classic Szechuan, with deboned skin-on chicken thigh, dried chilies, pickled Szechuan chilies, whole Szechuan pepper, chicken stock, dark soy, Shaoxing wine, scallion, white pepper, tiny bit of sugar/potato starch, and touch of sesame oil. The dried chilies and scallion bulbs are removed close to the end, just before adding the scallion greens, then the whole thing is finished with a sprinkle of sesame oil. The squash is sauteed in butter, with a little soy and garlic powder, then toasted sesame seeds and sesame oil added at the end.
Served over what was supposed to be cauliflower rice, but ended up more like cauliflower mush. Oh well.
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