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OT - Eff Off/Forn Friday

Aniki-Moderator's picture

That's right - I'm doing a combination of Friday things. Some coworkers are being PITAs today and I'm in the mood to cook. So...

Eff off to:

  • Whining that you cannot properly view a work email on your iPhone when attempting to do the required work. Well boo-fackin-hoo. When you're doing the required work from that email, you're supposed to be doing the work on a SECURED COMPUTER, not your freaking UNsecure personal phone. Asshat.
     
  • People with the crap attitude "if I didn't see it/don't know about it, it didn't/can't happen". Surprise, surprise, Doubting Thomas. Things CAN happen and they DO - despite your lack of knowledge or approval or that you don't know anyone like that. Did ya see the moon landing? It happened. Have ya seen the bottom of the Marianas Trench? It's there. And, yes, my exh had a private pilot's license and we often flew in a 2-seater Piper PA-28 Cherokee. Just because you didn't see the airplane or us in it doesn't mean it doesn't exist or that it didn't happen. (Damn, but I actually enjoyed flying in that plane with psycho exh. It was one of two things he did exceptionally well.)
     
  • DH having to work OT tormorrow. Again. 
     
  • Mystery illnesses that drag on and have yet to be identified, despite a multitude of tests. Gaaaaaaaaaahhhh...

 

Forn Friday

Forn' is 'food' and 'p0rn' combined. This Finn is craving fish. Specifically, Lohikeitto. That's Finnish Salmon Soup for those who no habla. Since DH is working tomorrow, I'll be stopping at the grocery store for the ingredients and will spend Saturday making my Lohikeitto and rieska (Finnish flatbread). Maybe some Banana Nut Bread, too...

 

LOHIKEITTO

  • 1 lb salmon filet, skinned and cut into large chunks - reserve the skin
  • 4 Tbsp unsalted butter
  • 1 large leek, trimmed, sliced, and well rinsed
  • 5 cups fish stock (buy it if you don't make your own)
  • 1 lb russet potatoes, peeled and diced
  • 1 large carrot, sliced
  • 1 cup fresh dill, finely chopped, divided
  • 1 cup heavy cream
  • 1/4 tsp allspice
  • salt and pepper to taste

 

  1. Melt the butter in a soup pot and saute the leek for 10 minutes, or until nice and soft.
  2. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat, and simmer gently for 10 minutes.
  3. Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
  4. Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the reamining dill, and salt and pepper to taste.
  5. This soup makes great leftovers and the flavors will mature and get even better!

 

Hope you have an enjoyable weekend!

Comments

classyNJ's picture

Eff Off to it being in the 50's again this weekend.  

I will be making my honey cake regardless.

classyNJ's picture

So not light on calories but goooooooodddd.  Im at work so I pulled this one from the intranet.  I do not use almonds and I use bundt cake pan so cook a little longer checking often.

2 cups honey
1 cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla extract
6 large eggs
2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon grated lemon zest
2 cups raspberries
1/4 cup chopped blanched almonds

INSTRUCTIONS

For cake: Preheat oven to 350ºF. Grease and flour a 10-inch tube pan.
In a bowl, cream honey and butter until light. Add vanilla and eggs, beating well after each addition
In a separate bowl, combine flours, baking soda, and salt. Sift dry ingredients into creamed mixture alternately with yogurt and sour cream, beating after each addition. Fold in lemon zest, raspberries, and almonds. Pour into prepared pan. Bake for 45 to 55 minutes, or until cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting onto a serving plate
.

Aniki-Moderator's picture

That sounds absolutely delicious and raspberries are DH's favorite. Thank you for sharing! *kiss2*

susanm's picture

Interesting addition of allspice.  I have never seen that before in a cream based soup.  Definitely makes you think of what intrepid travelers and traders the Nordic people were to have something from so far away show up in a traditional dish!

susanm's picture

I do!  I am trying to imagine how salmon and allspice will combine and failing miserably.  So I would definitely want to try it.  I will give anything a chance.  What is the worst thing that can happen?  You don't like how it tastes?  The HORROR!!!!!   I think we have all had far worse things happen to us, KWIM?   LOLOLOL

Aniki-Moderator's picture

I suggest you make the soup WITHOUT the allspice, then add a pinch to a small bowl or cup, then taste to see how you like it. Smile

Merry's picture

Eff off to the room full of parenting fails allowing a room full of feral children to terrorize the doctor's office waiting room. No, lady, your little Rachel doesn't listen to you because all you do is tell her to stop with no consequences when she doesn't.

Losing my mind  

 

Aniki-Moderator's picture

Gads! I think you should stand up and scream, "I can't take it! Get me some MUZZLES! Get me some RESTRAINTS! WHY IS NO ONE PARENTING?!?!?!?!?!"

CLove's picture

1. Eff-off to nasty-a$$ Toxic Troll who is in Hawai'i for 12 days.

2. Eff-off to my check engine light still being on, in spite of H working on it.

3. Not enough rain.

4. People on my social media distracting me from pretty timeline photos with their political tripe.

Salmon soup Filipino style:

Using the fish head and chunks of fresh caught local salmon, fresh ginger and garlic, lemon or fresh tamarind, bok choi and served over steamed rice, with salt, pepper and patisse for dressing.

Aniki-Moderator's picture

CLove, that soup sounds deeeeeeelicious! I soooooo want some salmon soup RIGHT NOW!

Cover1W's picture

That soup, I would make it if DH ciuld do dairy. How'd it go? I love cooked fennel, and fennel shredded in salads!

Aniki-Moderator's picture

Cover, the cream is not cooked for long - it's basically just warmed up. 

I've only had one almond milk that I find tolerable (Califia). Gimmy's suggestion is good, too.