Yesterday I informed Mr. H. that one of my beautiful darling friends had received a bouquet of roses from her husband. You know who you are, sending you warm hugs! I don’t really remember but I probably fluttered my eyelashes implying, joking, that I wanted some romanticism too, a different type of romanticism from me banging out Chopin on the piano. I showed him the photo of the roses. Indeed, the photo was on social media. Also, just for the record, it was the cutest un-perfect photo ever.
Of course this sparked the conversation about if I think everything I see on social media is perfect. Indeed it is not. Obviously not. How can I emphasise this negative opinion even more?
The truth is that I nearly deleted my Papaya Pieces Facebook page the other day. Yeah… I use it so little that in fact I have no interest in it. I use my personal Facebook page as if it were an email. On a merrier tone, I actually use Twitter to catch up on interesting news reports, as in articles from Time or Newsweek. And with regards to Instagram, you know I’m really loving that one to play with photos and have lots of fun with my friends.
I consider that my blog is a food blog along with plenty of ramblings on my behalf. It’s not a glamorous lifestyle blog, I don’t think I post anything that should let you think I have an overly glamorous life. I’m quite normal, so I suppose everyone else behind a blog (and their social media) must also be quite normal – normal in their own context that is.
However, I’m not sure what someone that has never met me might think of me if they look me up through the blog and social media. Come on, in real life I have bad hair days. I stress over work. I stress over lots of things that I shouldn’t do because life is too short to worry about them. I should take mental note of myself there. I’ve been feeling nearly sick for the last three days: a touch of sore throat, a touch of fever, a touch of feeling unwell. That’s definitely not great. I’ve been trying everything in my power for it to not transform into a fully fledged flu where I’d be in bed too weak to get up. I’ve been successful so far by the way, and shall have to share a soup I made in one of my next posts. If these things happen to me, they can happen to anyone, so I’m not one to glamourise what I see on social media.
Do you tend to glamourise what you see on social media?
Oven Baked Cod Fish
I was feeling uninspired to give this fish a fancy name, so I’ve called it Oven Baked, even though the oven part is only the last 25 minutes of it’s cooking. I’ve posted a similar cod fish before, but I think this one is better. It is cod fish with a touch of garlic and paprika, which is a combination with cod fish I adore, and I’m always making new recipes to improve it. This one was really great.
I used salted and then desalted cod fish. It was bought in a charming cod fish stall at the market. Another customer, a lovely 90 year old lady (she told me her age), gave me tips on how to cook it. The pieces where in the final desalting process in water. If you buy this – as opposed to fresh cod fish – I would suggest you try a tiny piece first to see if it has been desalted enough. If not, put it in some water and cook it the next day. This is what she and the stall keeper said. She also told me to drain out the excess water, something I hadn’t thought about before.
With regards to the beans in this recipe, I used cannellini beans from a jar, because Spain makes great quality legumes in jars which is a fantastic time saver. Other kinds of white beans would go just as well with this recipe.
400g cod fish, 500g white cannellini beans, 2 cloves garlic, 2 tablespoons flour, 2 teaspoons hot paprika, salt, black pepper, 3 tablespoons olive oil, 1/2 glass white wine, parsley
Preheat the oven to 180ºC.
Sprinkle the flour onto a plate. Squeeze excess water from the cod fish. Coat each piece of cod fish on both sides with the flour.
Rinse the cannellini beans. Place the cannellini beans in a large ovenproof dish.
Heat the olive oil in a large pan. Fry the cod fish there on high heat, on both sides, until the flour turns slightly golden. Remove the cod fish and arrange them on top of the cannellini beans.
Peel and cut the garlic into slices. Fry them on low heat for a couple of minutes in the same pan and oil where the cod fish was fried. Add the paprika, white wine and black pepper. Continue cooking for another couple of minutes. Pour the mixture on top of the cod fish and cannellini beans. Chop some fresh parsley and sprinkle it all over. Bake in the oven for 25 minutes.
I suggest that to make the dish look more presentable you could wait to sprinkle the fresh parsley on top of the dish once it’s come out of the oven. That way they’ll look nicer than my dehydrated looking ones.
Thank you for reading!