Transformative Writing and Fish
Aug. 20th, 2020 03:09 pmFirst, I don't know if I've linked any of my latest stories here, but I've cranked out a few new ones since I last psoted about them.
I've written a few fan stories for the Disney movie Bolt, the latest being Bolt Noir, which is dictated in a (more-or-less) film noir style by the main protagonist.
I was watching an old Peter Gunn episode on the Classics Channel when the cat dame wandered into the room.
I'd never been much for the boob tube in the old days, but when Penny started leaving it on to keep me occupied while she studied for school, I got hooked. I liked the oldies best because they were in black and white, so I didn't have to deal with colours.
The other is an ongoing collection that I am calling Transformers Television, which is a series of shorts that take a rather dystopian view of the Transrormers universe as seen through a ads, promos and previews on the Autobot/Decepticon TV networks.
On another front, I am making cedar plank salmon for dinner tonight. It has been a few years since I last tried this, but when I was placing a delivery order from the store yesterday I noticed that they had a sale on fresh Steelhead filets, so I put in a line item for some fish and found a recipe that looked good (and even uses fresh thyme and rosemary from my herb garden).
When the delivery came this morning, the driver mentioned that they were sold out of both fish I'd ordered, so they'd removed it from our bill.
Uh - thanks. Not sure if they noticed that a lot of other things on the order were things that go with ... fish. Fortunately, we had a frozen Steelhead filet in the freezer that is a year or two overdue to be used, so I brought that up right after the driver left and put it on the counter to thaw.
Everything was going smashingly until I got to the part of the recipe where it mentioned putting the skinless filet on the plank.
I pulled the salmon out of the fridge. Well, at least one side of it was skinless, so that would work, right?
Before I could handwave the issue away any more, it suddenly occured to me that I know how to skin a fish. One would think that growing up on the ocean, I would be an expert on all things fish, and I admit that I know how to gut, scale and debone a fish, but skinning them wasn't usually a thing. The skin is very tasty if you crisp it up nice.
But I've seen it done on the Internets. All you need is a knife, a board, a paper towel and (obviously) a fish with skin on one side. The knife could have stood to be sharper, but at the end of the process I had a fish skin in one hand, and an unmangled filet in the other.
Thanks, Internet.
I've written a few fan stories for the Disney movie Bolt, the latest being Bolt Noir, which is dictated in a (more-or-less) film noir style by the main protagonist.
I was watching an old Peter Gunn episode on the Classics Channel when the cat dame wandered into the room.
I'd never been much for the boob tube in the old days, but when Penny started leaving it on to keep me occupied while she studied for school, I got hooked. I liked the oldies best because they were in black and white, so I didn't have to deal with colours.
The other is an ongoing collection that I am calling Transformers Television, which is a series of shorts that take a rather dystopian view of the Transrormers universe as seen through a ads, promos and previews on the Autobot/Decepticon TV networks.
On another front, I am making cedar plank salmon for dinner tonight. It has been a few years since I last tried this, but when I was placing a delivery order from the store yesterday I noticed that they had a sale on fresh Steelhead filets, so I put in a line item for some fish and found a recipe that looked good (and even uses fresh thyme and rosemary from my herb garden).
When the delivery came this morning, the driver mentioned that they were sold out of both fish I'd ordered, so they'd removed it from our bill.
Uh - thanks. Not sure if they noticed that a lot of other things on the order were things that go with ... fish. Fortunately, we had a frozen Steelhead filet in the freezer that is a year or two overdue to be used, so I brought that up right after the driver left and put it on the counter to thaw.
Everything was going smashingly until I got to the part of the recipe where it mentioned putting the skinless filet on the plank.
I pulled the salmon out of the fridge. Well, at least one side of it was skinless, so that would work, right?
Before I could handwave the issue away any more, it suddenly occured to me that I know how to skin a fish. One would think that growing up on the ocean, I would be an expert on all things fish, and I admit that I know how to gut, scale and debone a fish, but skinning them wasn't usually a thing. The skin is very tasty if you crisp it up nice.
But I've seen it done on the Internets. All you need is a knife, a board, a paper towel and (obviously) a fish with skin on one side. The knife could have stood to be sharper, but at the end of the process I had a fish skin in one hand, and an unmangled filet in the other.
Thanks, Internet.