Grilled, Roasted, Riced

I am always reluctant to admit such things, but I have been feeling rather down since the sixth anniversary of Irv's passing last week, and there have been a few troubling developments in "big life stuff" to cope with too.'

The best thing at such times is to stay busy "doing stuff", and I have been distracting myself with such activities as clearing up my pantry, tossing over-the-hill condiments, tidying shelves and cupboards, rearranging drawers etc. How many jars of minced ginger does one really need, and more importantly, how many does she have room for? 

All the toing and froing has not done much for my appetite though, and it was time to do something about that state of affairs last night. The treatment for the malaise was grilled tilapia, lovingly anointed with a little butter and Meyer lemon, plated with a little heap of savoury rice, and a few lightly roasted vegetables. Meyer lemons have just begun to appear in local markets, and the glorious, golden, fragrant little wonders are one of the things I love best about this time of the year (along with Moroccan clementines, persimmons and pomegranates).

In the best of all possible worlds, there would be no blood sugar issues, and I would be making enough macarons, mille-feuilles, chocolatines and profiteroles to stock a bakery, but that is not in the cards. One has to draw a line somewhere. Did I mention croissants? There would certainly be croissants too.

Prodding the tilapia last night, stirring the basmati rice and poking the veggies with an old wooden spoon was a treat, and the kitchen smelled wonderful while I was doing it. Culinary exercises are the best kind of mojo, and I must remember that.

I don't plan to start taking photos of my efforts in the kitchen and posting them here, but last night's exercise lifted my spirits, and it made my heart glad.