Tuesday, June 20, 2017

Winter Solstice Steak and Blue Cod Redux

It's the winter solstice here in the Southern Hemisphere, though the temps are 55F. We celebrated with a tender, juicy ribeye, grilled up on Art's homemade charcoal grill. Served with a saute of beets and blueberries.

This morning we looked at the blue cod fillets we brought back from Doubtful Sound. Enough for two meals! For breakfast, then, a cabbage stir fry with onion, garlic, hot peppers, and ginger topped with chunks of luscious blue cod. Delectable start to the day.

 Any day in NZ wouldn't be complete without...

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