For Porto's Sake!

From a group text sent from Opa to Kaarin and iivo & Laurie on Sunday, 6/25, at 5:26 p.m.

My first, original meal at the condo:

2 salmon filets, partially un- frozen

1 handful frozen veggies

A handful or so of Jasmine rice

At discretion: New Zealand Sauvignon Blanc

Desert Taylor Fladgate 20 year old tawny Porto. 

The method of preparation is brief:

Veggies: fresh out of the bag, into a large pan with large dash preheated to medium temperature. Keep on temp and stir frequently. 

Salmon, skin down, put into pans with veggies. Turn when you feel it necessary. Take out of the pan rather early, to prevent the meat turning int straw. 

While this is happening, rice is cooked on insta pot in water enough to give skimpy cover to rice. Press “Rice” and wait. It takes about 15 minutes for the quantity indicated. 

Pepper and salt is used on rice, salmon and veggies. That’s up to your taste. 

All cooking is done at about the same time. Transfer food to dinner plate and serve with fork, knife and napkin. This is juicy! You need a napkin for the drippings on the chin. Eat everything, even the salmon skin, unless you want to fry it later!!!

Mmm-mh! It was delicious! 

Without wanting to distract from the meal, I must recall the stories from „our“ ancestors, especially the sailors, who usually spent their evenings with mugs full of Porto, to the distraction of their hosts who feared for their stocks, which were only replenish-able through trips to the islands. I see the old gentlemen deep in conversation around the table, lit with the light of candles, one hand curled around the handle of their large pewter mugs. Oh, how I wish to be of their number! For Porto’s sake!