Father, n. A quartermaster and commissary of subsistence provided by nature for our maintenance in the period before we have learned to live by prey. Ambrose Bierce, The Devil’s Dictionary, 1911
Father’s Day has come and gone and this dad has, like many, increased his undy collection.
Unlike last year, Father’s Day this year was an indoor occasion due to this never ending winter that still has a tight hold on the garden state. But Father’s day; a sleep in and breakfast in bed and peace and quiet until about 10am.
Father’s Day this year was pretty slim for presents; this is fine though, I’m not moaning. This year is Imogen’s first year at school, and the Thursday before there was a Father’s Day market after school where she got me a notebook, a pen and a beautiful tie (which I duly to work); just what a dad needs hey!
Because the BBQ was out of action due to the weather, red meat was off the menu – kitchen vent is on the fritz. But not to worry. Lately I have had a hankering for fish, and more importantly Asian inspired fish dishes. On this night it was sweet soy-glazed salmon (no photo unfortunately). Absolutely gorgeous!! Now you gotta be careful with fish. It is so easy to overcook, especially when you start it in the pan then transfer it to the oven. But this salmon was just perfect.
Just before sticking the salmon in the oven I pulled out my wine from the fridge and left it sit for 10 minutes to raise the temp; I don’t like my white wine too cold, especially when it is a bottle of Giaconda Beechworth Chardonnay 2005 – Cette boutielle porte le No. 03154. Slightly golden in the glass, the nose sprang to attention with a waft of butterscotch and licorice powder standing out. The palate was still being held together with crisp acid, not achingly tort, but very much the master holding everything in place – nougat, citrus, mealy hazelnuts and a great minerality feel about the wine. Now it’s not the best Giaconda chardonnay I have had – the 2002, but it still such a great wine, and thankfully I have been patient and still have two bottles left.
Drink with soy-glazed salmon
Drink till 2014
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