armed, dangerous.

I'm packing for my trip at the moment, and I think we'll be lucky if we ever see me again. My luggage makes me look like the most suspicious person alive. It's full of: extremely sharp knives, lots of them; six detonator-looking things used to control toy helicopters; four digital cameras for surveillance purposes, plus lots of miscellaneous, mysterious electronics like contact mics and MIDI interfaces...let's see, maybe I can find some C-4 or ballistic weaponry to add to my arsenal in the next 48 hours. I can already see my bag being detonated by the bomb squad on the runway in Atlanta. Maybe I should shave before I hit the airport as well if I really want to avoid a cavity search.

There are more dangerous scenarios, I guess...I could have a layover in Phoenix on my way to rehab.


Before my knives were in my luggage, they performed several less dangerous functions. One of the best things I've made since I've been here was salmon rillettes, based on a recipe from David Lebovitz's site. We only had smoked salmon, and it worked perfectly well, but I'd like to try the combo version too. These were a Thanksgiving appetizer eaten by Pitts and myself on toast and crackers.


smoked salmon rillettes.

5 tablespoons unsalted butter
1 tbsp olive oil
200g smoked salmon, cut into thin strips, then cut into ½-inch (2 cm) pieces
1 tbsp fresh lemon juice
4 tbsp chopped chives or scallions
1 tbsp capers, minced

pinch pimenton or freshly-grated nutmeg, or maybe both but I've never tried it
freshly-ground white pepper if you've got it, I never do so I use black

Mash butter and olive oil together with a fork. Stir in other ingredients to combine. Refrigerate for a couple hours, then let return to room temp before serving. Spread on toast or crackers.

INTERESTING UPDATE: I just made this with the same amount of butter and oil, but with 250g steamed salmon and 150g smoked salmon. 2 tbsp of capers and 2 tbsp of lemon juice were the only other changes. I guess what we end up with then is something slightly healthier.


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