There is no quick and simple answer to solving the world's problems. Thinking globally (preventing the collapse of the earth's seafood systems means busting huge corporations that illegally overfish) and acting locally (eating the small, seasonal fish in our little area: full of omega 3's, culturally relevant and o so delicious!) is one way to get things going.
Let's us (you, me, and everyone we know) start a small fish sensation. Smelt, anchovies and sardines in this part o town...carp, shrimp and whatelseyagot in other parts of our USA. Let's eat the wee things, not the big things, for at least a little bit. Let the sea refurbish, replenish, and do some housekeeping. Viva La Revolucion!! And Fish On.
Dessert has the shortest shelf life of any perishable in our kitchen. There are three of us, but one of us eats enough for three because he’s growing, and the other one doesn’t want to get shown up so he has to eat plenty, too. If I don’t defend my slice I only get half my portion, and sometimes not even that …you do the math.
Typically we make our desserts after dinner, when homework and dishes and projects are done. The first serving is ready before bedtime, but the real pie-gorging happens the next morning at breakfast. If you’ve never had pie for breakfast you really should, at least once. Sometimes rule-breaking tastes really, really delicious.
I know, post already!! Life is at breakneck speed these days, and somehow it's difficult to capture the scope of it on a tiny mobile device.
But the short of the story is we're moving again in August after two short years in Ballard. We'd finally tamed our clutter monster, established a pretty good eat/sleep/work/play routine, met our nieghbors and discovered our backyard when ta-da! Stuff got complcated again. The take home lesson for me here is to never finish anything.
I will say this: if life is a banquet, this family's pretty well fed. Some of us are even eyeing someone else's plate... Are you going to eat that?