I love surprises.

by Tokyo Terrace on May 25, 2009

surprise 2

Surprises are great. No matter how big or small. It’s as if someone just decided that it doesn’t matter if it is your birthday, anniversary, etc. You don’t have to do anything extraordinary. You just deserve a surprise.

Today, for example, began cloudy and looking full of rain. By the time I biked home this afternoon, the clouds had blown away and the sun was shining brightly. The best part of this surprise was the sunset over the Tamagawa (Tama River) just outside of our apartment. The sun looked like a perfectly round, pinkish-orangish-redish ball sinking behind the horizon. The purple sky surrounding it only enhanced its beauty.

Surprises never last long. Just like today’s sunset. Often, surprises are uncapturable by a camera. I tried taking a photo of the sinking sun, but it did no justice to what I was actually looking at. Every photo that I took robbed the view of its brilliance. So, I hope my words are sufficient and have put a lovely picture in your imaginations.

Another surprise for me today happened in the kitchen. Brad was working tonight and I had high hopes for my dinner at home. I was going to clean and cook my first whole red snapper. This is something I have been aching to do for months and months, but the timing has not worked out. Today, I thought, was my day.

Well, I’d love to continue with a glowing success story of my gutting a fish all alone and serving a beautifully cooked meal. Alas, it did not go that way. Here is the short story of what happened…

I would like you to meet Doug (cue music of danger) *dun dun dunnnnn…..*

Doug

Doug is the Red Snapper I bought at the grocery store today. He is a beautiful specimen. Small in size, perfect for a single diner, with beautifully pink coloring and clear eyes. (Note: don’t name your fish before cleaning- it only becomes that much more difficult to tear their guts out in the end). I probably spent about 15 minutes just staring at Doug, lifeless on my white plastic cutting board. I wondered what he looked like swimming around in the Pacific Ocean. I wondered about the fisherman who caught him. And the person who packaged him so beautifully before he was put on the shelf at the grocery store.

I blame this series of events on the book I am currently reading: The Omnivore’s Dilema by Michael Pollan. Anyone out there read it? It’s brilliant and totally worth the read. However, you have to be ready to question whether you really are worthy, or informed enough, to digest that cow, chicken, or in this case, fish. I can’t help but think about exactly where my food came from after reading that book. And I am thankful for that. Too often we forget that our food came from somewhere, something, and someone.

Doug 2

Back to Doug. I had read up on all the best ways to gut a fish. I had the step-by-step down to a science. Or so I thought. Just to clarify before I go on- I have no problem eating meat or fish. I can watch someone gut a fish, for example, I just can’t do it myself. Yet.

I prepared myself for the big moment. The first incision would be an easy one, right?

The moment my knife cut into Doug’s poor little belly, I cringed and froze. I was nearly paralyzed at the thought of removing any bloody guts.

Uh oh. Now what?

What will I do for dinner?

Brad wasn’t home, so he couldn’t save the day on his white horse. So, I quietly wrapped Doug in some plastic wrap, gently placed him back in the refrigerator, and searched through my kitchen for some new inspiration.

Here is what I found: fingerling potatoes, dill, eggs, onions, goat cheese, and lemons.

Ok, I can work with that. I chopped 2 of the small potatoes and half of the onion. They were tossed in a pan with some olive oil and cooked until browned and crispy on the outside. I boiled some water to poach 2 eggs. Next, I chopped about 3 tablespoons of dill and tossed it in with the potatoes along with some salt, black pepper and cayenne pepper. I transferred the potatoes to a dish. After poaching the eggs, they were placed on top of the potatoes, added a dollop of goat cheese, a sprig of dill and a small wedge of lemon.

Voila!

My dinner appeared in front of me in no more than 15 minutes. Surprise!

Surprise

Like I said, I love surprises.

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  • http://dragonlife.wordpress.com/ dragonlife

    Dear Gal!
    it might be a good idea to open a bottle of sake as well!
    After all, those sake barrels on top your (excellent) blog should be a good enough reason!
    Incidentally, (put that knife back on the table, please?), next time you buy fish, ask the fishmonger to dress it!
    Say: “Sakana wo oroshite kudasai”, with a big smile (hubby doesn’t have to know that!), like my lady friends always do in Shizuoka!
    Another thing that foreigners do not know in Tokyo and Tsukiji:
    The best sashimi are taken from live fish. They have to be dressed in less than two minutes. Their fillets are then placed between cloth sheets inside the fridge for a couple of days. That’s when they are best!
    If you (and hubby) come to Shizuoka, I will take you to Yui to this minuscule sushi (Ginta, wrote a post on it) where the Master will only be too happy to explain all over again!
    Cheers,
    Robert-Gilles

  • http://dragonlife.wordpress.com/ dragonlife

    Dear Gal!
    it might be a good idea to open a bottle of sake as well!
    After all, those sake barrels on top your (excellent) blog should be a good enough reason!
    Incidentally, (put that knife back on the table, please?), next time you buy fish, ask the fishmonger to dress it!
    Say: “Sakana wo oroshite kudasai”, with a big smile (hubby doesn’t have to know that!), like my lady friends always do in Shizuoka!
    Another thing that foreigners do not know in Tokyo and Tsukiji:
    The best sashimi are taken from live fish. They have to be dressed in less than two minutes. Their fillets are then placed between cloth sheets inside the fridge for a couple of days. That’s when they are best!
    If you (and hubby) come to Shizuoka, I will take you to Yui to this minuscule sushi (Ginta, wrote a post on it) where the Master will only be too happy to explain all over again!
    Cheers,
    Robert-Gilles

  • tokyoterrace

    Thanks for the tip! I never did figure out how to ask for the fish monger to take care of it…I’m still a little sheepish when it comes to utilizing my Japanese outside of my comfort zone. My hubby and I will be headed to your neck of the woods in the fall! Will let you know…

  • tokyoterrace

    Thanks for the tip! I never did figure out how to ask for the fish monger to take care of it…I’m still a little sheepish when it comes to utilizing my Japanese outside of my comfort zone. My hubby and I will be headed to your neck of the woods in the fall! Will let you know…

  • http://dragonlife.wordpress.com/ dragonlife

    Don’t worry, people in Japan are patient and willing!
    You’ll get more respect (service) for it!
    Looking forward to meeting you!
    Better talk to Melinda, she might be interested!
    Cheers,
    Robert-Gilles

  • http://dragonlife.wordpress.com/ dragonlife

    Don’t worry, people in Japan are patient and willing!
    You’ll get more respect (service) for it!
    Looking forward to meeting you!
    Better talk to Melinda, she might be interested!
    Cheers,
    Robert-Gilles

  • http://www.minnesotaimage.com/ Jenn

    I love it! This reminds me of your blog about tearing off the squid head!

  • http://www.minnesotaimage.com Jenn

    I love it! This reminds me of your blog about tearing off the squid head!

  • http://imadumpling.wordpress.com/ imadumpling

    Aww, you named your fish. I watched my dad catch a fish yesterday, gut it, and throw it on the grill. That fish fought hard. I couldn’t eat it. And it didn’t even have a name.

  • http://imadumpling.wordpress.com imadumpling

    Aww, you named your fish. I watched my dad catch a fish yesterday, gut it, and throw it on the grill. That fish fought hard. I couldn’t eat it. And it didn’t even have a name.

  • http://thesophisticatedgourmet.blogspot.com/ Kamran Siddiqi (The Sophistica

    I love surprises too. I loved how this post was written. It was somewhat comedic to me, but very interesting. I think I am going to pick myself up a copy of “The Omnivore’s Dilema.” It sounds like an interesting book.

    Well, at least next time you know, not to name the fish!

    By the way, I just love this line: “Note: don’t name your fish before cleaning- it only becomes that much more difficult to tear their guts out in the end.” I couldn’t help but laugh…

    I am sorry that the fish got to you, but at least you ended up with a good meal, right?

    Thanks for sharing this with us!

    ~Kamran

  • http://thesophisticatedgourmet.blogspot.com/ Kamran Siddiqi (The Sophisticated Gourmet)

    I love surprises too. I loved how this post was written. It was somewhat comedic to me, but very interesting. I think I am going to pick myself up a copy of “The Omnivore’s Dilema.” It sounds like an interesting book.

    Well, at least next time you know, not to name the fish!

    By the way, I just love this line: “Note: don’t name your fish before cleaning- it only becomes that much more difficult to tear their guts out in the end.” I couldn’t help but laugh…

    I am sorry that the fish got to you, but at least you ended up with a good meal, right?

    Thanks for sharing this with us!

    ~Kamran

  • oysterculture

    What a great post. I’ve read the Omnivore’s Dilemma and loved it. I also read The Sushi Economy and The Zen of Fish which you might also enjoy!

  • oysterculture

    What a great post. I’ve read the Omnivore’s Dilemma and loved it. I also read The Sushi Economy and The Zen of Fish which you might also enjoy!

  • tokyoterrace

    dragonlife: The next time I buy a fish (might be a while from now…) I will give you an update on my Japanese-speaking skills! Hopefully I can pull it off!

    Jenn:Yes, this was very reminiscent of the squid blog. For those of you who haven’t seen it, check it out by using this link: http://thewhitesintokyo.blogspot.com/2008/11/squid.html

    imadumpling:I’m glad to hear someone else gets attached to their food as much as I do! Seriously- Dough and I were tight…

    Kamran:I’m glad you enjoyed the post! It was definitely a humorous experience for me and I am glad that came across in the writing. Definitely read the Omnivore’s Dilemma. It is amazing listening to the author’s thoughts on where food comes from. I’m nearing the end of the book now and it is amazing to read about his thought processes after seeing various types of food being grown, slaughtered, and eaten. Yep. Definitely a good read.

    Oysterculture:Thanks for the book suggestions! I am needing a new book to read after I finish the Omnivore’s Dilemma, so those will be perfect!

  • tokyoterrace

    dragonlife: The next time I buy a fish (might be a while from now…) I will give you an update on my Japanese-speaking skills! Hopefully I can pull it off!

    Jenn:Yes, this was very reminiscent of the squid blog. For those of you who haven’t seen it, check it out by using this link: http://thewhitesintokyo.blogspot.com/2008/11/squid.html

    imadumpling:I’m glad to hear someone else gets attached to their food as much as I do! Seriously- Dough and I were tight…

    Kamran:I’m glad you enjoyed the post! It was definitely a humorous experience for me and I am glad that came across in the writing. Definitely read the Omnivore’s Dilemma. It is amazing listening to the author’s thoughts on where food comes from. I’m nearing the end of the book now and it is amazing to read about his thought processes after seeing various types of food being grown, slaughtered, and eaten. Yep. Definitely a good read.

    Oysterculture:Thanks for the book suggestions! I am needing a new book to read after I finish the Omnivore’s Dilemma, so those will be perfect!

  • vicariousmom

    You are adorable! Beautiful post.

  • vicariousmom

    You are adorable! Beautiful post.

  • http://cinnamonspiceandeverythingnice.blogspot.com/ Reeni

    I’m sad now. I had fish for dinner, and although I didn’t clean it myself you certainly made me think… Your alternative dinner looks great!

  • http://cinnamonspiceandeverythingnice.blogspot.com/ Reeni

    I’m sad now. I had fish for dinner, and although I didn’t clean it myself you certainly made me think… Your alternative dinner looks great!

  • Aunt J in Hendersonville

    Terrific post! I could so clearly picture – and sympathize with – the entire scenario.
    First pic of Doug made me a little queasy (did you
    notice those lips)?!
    Second pic did me in. There was this man at our church, years and years ago (your mom and I were pre-teen). Mr. Bohannon, I think that was his name… Anyway, poor little Doug was the spitting image…
    I’m glad you didn’t gut him.
    Thanks – that was a delight!!!
    Love you!
    Aunt J
    ps: Ask your mom to tell you the Mr. Bohannon story.

  • Aunt J in Hendersonville

    Terrific post! I could so clearly picture – and sympathize with – the entire scenario.
    First pic of Doug made me a little queasy (did you
    notice those lips)?!
    Second pic did me in. There was this man at our church, years and years ago (your mom and I were pre-teen). Mr. Bohannon, I think that was his name… Anyway, poor little Doug was the spitting image…
    I’m glad you didn’t gut him.
    Thanks – that was a delight!!!
    Love you!
    Aunt J
    ps: Ask your mom to tell you the Mr. Bohannon story.

  • vicariousmom

    We were at church. I was about 7 or 8 years old and Mom and I were sitting behind Mr. & Mrs. Bohannon. I was always drawing sketches of people instead of listening to the sermon. This particular sketch, when shown to Mom had a great effect upon her. She got the giggles and couldn’t stop. Everyone was looking at her but she still couldn’t stop. It was very funny. The man “did” look like a fish and I had captured the comedy of it.
    Ha Ha Ha

  • vicariousmom

    We were at church. I was about 7 or 8 years old and Mom and I were sitting behind Mr. & Mrs. Bohannon. I was always drawing sketches of people instead of listening to the sermon. This particular sketch, when shown to Mom had a great effect upon her. She got the giggles and couldn’t stop. Everyone was looking at her but she still couldn’t stop. It was very funny. The man “did” look like a fish and I had captured the comedy of it.
    Ha Ha Ha

  • http://tokyodrinkingglass.blogspot.com/ mel

    What a lovely post! I love that you called your fish Doug; I always envision an account when I hear that name.

    And I also enjoyed the Omnivore’s Dilemma. So well written!

    Take care and have a great trip. Hope to meet up when you return!

    Best,
    Melinda

    PS – I added your link to my blog. :)

  • http://tokyodrinkingglass.blogspot.com mel

    What a lovely post! I love that you called your fish Doug; I always envision an account when I hear that name.

    And I also enjoyed the Omnivore’s Dilemma. So well written!

    Take care and have a great trip. Hope to meet up when you return!

    Best,
    Melinda

    PS – I added your link to my blog. :)

  • dan

    I imagine Brad came home and gutted the fish with his bare hands… sans knife… ok, maybe not, but I like to picture that as much as what actually happened.

    P.S. hurry up and come out with a cook book so I can just have all of these recipes in one place…

  • dan

    I imagine Brad came home and gutted the fish with his bare hands… sans knife… ok, maybe not, but I like to picture that as much as what actually happened.

    P.S. hurry up and come out with a cook book so I can just have all of these recipes in one place…

  • tokyoterrace

    Haha- oh Daniel. Brad didn’t even clean the fish yet! Doug is still in our refrigerator…sigh. And I would LOVE to come out with a cook book someday…I do have a recipe tab on my blog that you can click on. Look at the top of the home page and you will find it there. All the recipes are right there in one place, just for YOU! See you in a couple weeks!

  • tokyoterrace

    Thanks, Mel! I don’t know why, he just had the face of a ‘Doug’…?

    Your link is on my blog as well!

  • tokyoterrace

    Haha- oh Daniel. Brad didn’t even clean the fish yet! Doug is still in our refrigerator…sigh. And I would LOVE to come out with a cook book someday…I do have a recipe tab on my blog that you can click on. Look at the top of the home page and you will find it there. All the recipes are right there in one place, just for YOU! See you in a couple weeks!

  • tokyoterrace

    Thanks, Mel! I don’t know why, he just had the face of a ‘Doug’…?

    Your link is on my blog as well!

  • tokyoterrace

    I’m thinking my fish monger will do the honors of cleaning my fish next time…it’s just too hard! At least your fish served its purpose! Mine is still in the refrigerator… Thanks for the comment!

  • tokyoterrace

    I’m thinking my fish monger will do the honors of cleaning my fish next time…it’s just too hard! At least your fish served its purpose! Mine is still in the refrigerator… Thanks for the comment!

  • http://thesophisticatedgourmet.blogspot.com/ Kamran Siddiqi (The Sophistica

    I actually just ordered myself a copy from Barnes and Noble. It was very affordable too. I should be receiving it within a few days, but I don’t know when I’ll have time to read it, considering how busy I am…

    Thanks for the book recommendation!

  • http://thesophisticatedgourmet.blogspot.com/ Kamran Siddiqi (The Sophisticated Gourmet)

    I actually just ordered myself a copy from Barnes and Noble. It was very affordable too. I should be receiving it within a few days, but I don’t know when I’ll have time to read it, considering how busy I am…

    Thanks for the book recommendation!

  • http://thewhitesintokyo.blogspot.com/ Bradley

    Knife? Bare hands? I gut fish with my teeth.

    -Bradley-san

    (My only real experience with gutting fish was rainbow trout and small mouth bass, so a red snapper is definitely a step up, and was tougher than I thought it might be. You definitely need a sharp knife. And NOT naming the fish certainly helps too.)

  • http://thewhitesintokyo.blogspot.com/ Bradley

    Knife? Bare hands? I gut fish with my teeth.

    -Bradley-san

    (My only real experience with gutting fish was rainbow trout and small mouth bass, so a red snapper is definitely a step up, and was tougher than I thought it might be. You definitely need a sharp knife. And NOT naming the fish certainly helps too.)

  • Your Sister

    I read it :)
    Merry Christmas re:the book.

  • Your Sister

    I read it :)
    Merry Christmas re:the book.

  • Michaela

    I am so glad you are reading Michael Pollan’s book. He was instrumental in the making of the upcoming film, Food, Inc. I posted story on it on my wall the other day. I am going to read his book too and go see the movie. Very important work, I believe. Great post. We are def related. ;)

  • Michaela

    I am so glad you are reading Michael Pollan’s book. He was instrumental in the making of the upcoming film, Food, Inc. I posted story on it on my wall the other day. I am going to read his book too and go see the movie. Very important work, I believe. Great post. We are def related. ;)

  • delightfullysweet

    Wonderful post! =)

  • delightfullysweet

    Wonderful post! =)

  • http://tokyoterrace.wordpress.com/2009/05/28/i-love-surprises-part-ii/ I love surprises- Part II. « Tokyo Terrace

    [...] Blogs I like. « I love surprises. [...]

  • tokyoterrace

    Thank you! I just posted Part II if you would like to check it out!

  • tokyoterrace

    Thank you! I just posted Part II if you would like to check it out!

  • tokyoterrace

    Thanks Rebecca- it was the perfect gift. How about for my birthday you give me “In Defense of Food”?

  • tokyoterrace

    Thanks Rebecca- it was the perfect gift. How about for my birthday you give me “In Defense of Food”?

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