Tuesday, 2 October 2012

Whitebaited Breath

Moody October sky
Don't you just love October? The summer is still a warm, barbecue-flavoured memory; September has lulled you into a false sense of security; and then, all of a sudden, October batters in with hailstorms and getting-up-in-the-dark blear.

But it's no problem this time - we have some autumn sunshine lined up, Mediterranean style. And, when we get back, I'll get to work on planning weekends away, and other distractions, to break up the moribund months of the long winter.

The closest I've got to collecting seafood recently is stealing lovely crispy-coated whitebait off my wife's plate at The West End Hotel in Fort William, last weekend. I followed that - and my own massive portion - with a bowl of huge and very tasty moules cooked marinière. The mussels were, I was assured, fresh from nearby Loch Linnhe. They certainly tasted it, and I had a bit of a carb-out dunking all manner of absorbent matter (food only) in the delicious creamy sauce, before finally attacking it with a big spoon.

Another reason that these mussels met with my approval was that they had decent hard shells. Wee splintery shells, such as the ones on some of the mussels you get prepacked in the supermarket, are not on. Call me fussy but I want to be able to drink the tasty cooking liquid safe in the knowledge that I'm not going to lacerate my throat or stomach with shell shards.

And where are we going on holiday? Turkey! We're very much looking forward to the food and I'm hoping there are lots of fresh balık (fish) dishes on the all-inclusive menu. I made us a Turkish taster meal last weekend - no fish on the menu but plenty of meat with fruit in it, tomato salad with loads of raw garlic in it, kahve (Turkish coffee) and baklava (filo and honey sweetmeats). We were fragrantly stuffed after that lot.

As for the language, I can now remember how to ask for red wine. My wee nephew suggested it might be an idea to learn how to ask for food, too - just so we don't starve or get too drunk.

No comments:

Post a Comment