It's not about the house.

Friday, April 3, 2009

Johnny's Beard

...is exactly half white.



He swears it was like that before he left, but I don't think so.

Although, hm...


...maybe I just never noticed it before.

You wanna see something else weird, though?

Here's a picture of the brother he just buried:



Opposite!

I don't know how to interpret that in the grand scheme of things.

Anyone?

7 comments:

Charlie said...

intrepretation = johnny's going to live forever??

Charlie said...

p.s. his beard has been that way for a long time...i always thought it was weird (just like johnny!).

Sparkle Plenty said...

I gots no intrepretations nor explanations for this unique beardery, but I do gots this: What a GOOD-LOOKIN' family. Both of the brothers depicted have what I like to refer to as swashbuckling devil-may-care good looks.

I'm glad Johnny's back home safe!

(Here is a greedy request--feel free to ignore. PLEASE post your recipe for the fish cakes? I've wanted 'em ever since you mentioned 'em in passing--and I want salad. And asparagus. Yes.)

ege said...

Charlie -- I like it! On both counts!

Sparkle -- Oooh. The bad news is, I don't have a recipe for fish cakes. The ones we ate, we bought.

(I know, I know.)

Although the truth is I'm lying. I do actually have a recipe for fish cakes. Charlie gave it to me! But it's all healthy-like, made with canned tuna and vegetables and things. The bad news is it doesn't turn out so much a "fish cake," per se, as it does a "pile of canned tuna and vegetables and things." At least not when I make it.

But I'd be happy to pass along my (Charlie's) recipe for a pile of canned tuna and vegetables and things, if you're interested...

su said...

Cod Fish Cakes Recipe
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Ingredients
1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

Method
1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes 12 fish cakes. Serves 4-6.
Note my monger always has what he calls chowder fish which he sells for quite a discounted price. And as long as you are mincing them anyway it certainly is worth the asking.

Charlie said...

Mmmmm tuna fish cakes! (Mine turn out like cake's not a "pile" of crap.)

Hubert said...

The beard is a, mainly, male family trait. I counted seven of them. All pointing downwards at a precarious angle. All hairy in a distressingly weird fashion. Johnny's Beard is possibly the only point of resemblance to several of his relatives.