It's quite easy to smoke your own fish in the kitchen. A tough wok with a tight fitting lid, plenty of kitchen foil, shavings of fragrant wood or even a well flavoured tea or leaves, such as Jasmine or a citrus, and a well oiled rack. For extra punch, you can use a well flavoured fish such as mackerel. Five to ten minutes and robert's your mothers brother.
What you DON'T do, is get into a double episode of "Wheeler Dealers", tell a madly barking dog "Shurrup making that racket!" while wondering 'what's that odd smell?' 40 minutes later.
That's my kitchen. It's not a close up. Naturally, the first thing I did was grab a camera....
No harm done. Except the pong. What gets me is our smoke alarm goes off if Bear so much as looks at the toaster. Not a whisper this time. Ah. The Bear. Hmm. Do you think "A big boy did it and run away" will be a good excuse?
2 comments:
Now do you get why they dont like to leave you alone old friend?
Hi Gems.
Fair point. But as I've said before, that's cool in the short term, but this isn't like chicken pox or the flu.
I'm stuck with this permanently. Sure, there's stories knocking around the Stroke association of 'miracle cures', and I don't entirely dismiss them.
But for most of us, we have to take one day at a time, and get on with life as it is.
Living means risk, otherwise it isn't worth living. Besides, other people have lives to live too.
Cheers mate :) x
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