LIFE IS GOOD

Greetings, my cats. I think I’ll share one of the good moments in my latest life. There is so much bullshit happening in the world right now that I think, every once in a while, we need to focus on the good. It’s not that I’m refusing to bear witness to the evil and nonsense happening at home and abroad; I think we really benefit from being grateful. Grateful for hope, health, safety, and happiness. Repeat after me … may I be happy, may I be healthy, may I be safe, may I be at ease. After you’ve done this little mantra for five minutes, read on.

Have you ever had sea bass? I know, it’s available in most fine eating spots, but let me ask with a little more detail. Have you ever gone to the store and looked for the fat part of the fish? Sea bass is beautiful. It’s white, light, and a little translucent. It’s a lighter textured fish than a halibut or salmon. The meaty part of the filet has thick little flakes which, when prepared properly, will just slide loose with a little push from the fork or my nose. Mind you, this is not an everyday meal unless you’re independently wealthy or just a fool with your money. It’s a treat for every once in a while.

To prepare sea bass to my taste, Betty makes a tasty glaze and spreads it on the cut. By the way, Betty has the gift of “chefery.” My word. I don’t know that she seasons much, but if she does, then just a little sprinkle of sea salt. Then, Betty lays it on a really hot grill. I know, some will say you can’t grill sea bass, but that is their mistake. It doesn’t take long on one side before it’s ready to turn. Maybe five minutes for each side. Be careful, we don’t want to lose any of the fish to the grill gods by letting a hunk slide through the grate. Okay, now we’re ready. Take it off the grill and let it rest.

What vegetable do you want to grill to go with heaven’s gift? I suggest selecting some fairly thin spears of asparagus. Lay the asparagus out on a baking sheet and coat the asparagus with olive oil. Then, sprinkle a little sea salt over the spears. While the sea bass is resting, lay those spears on the grill and let them sizzle. I prefer mine with a little char, but that’s a personal preference. This method works well with little brussel sprouts if you want to bake them in the oven. Another point of personal preference, I really like the little leaves that char on the sprouts and then pop off into the baking sheet. The best!

Now, I’m ready to eat. What to drink? I’m glad you asked. I opened a bottle of Tempranillo from Vivac (vee vok). I mentioned this wine in an earlier post about New Mexico. This is a wine from Vivac Winery in Dixon, New Mexico. The vineyards are at located at 6,000 feet above sea level, which makes this one of the highest altitude wineries in the world. The tasting notes, for those who don’t want to make up their own, are that this grape juice “shows dried dark fruit, earthy notes, woody aspects and sweet spices. Supple acidity, velvety tannins with a hint of minerality and bold fruit.” Okay, fine. I think it just tastes soooo good and pairs up well with my sea bass.

Put your bib on and enjoy the flavors and mouth feel of these delicacies! Mmmm. Just hold me up by my tail and let the blood rush to my head!!

You’re welcome,

Buster

Please excuse the plastic wine glass. We’re on the road.