Zoe and Gavin .com

Zoe and I (and the Williams’) just got back from Mazatlan, Mexico!

We had a very busy week that involved the beach, swim-up bars, an island cruise, ATV’s, visiting with Oma, Opa and Zoe’s cousins, the Jarvis’s.

And a prickly pear.

(p.s. Take a look at the tennis courts in the above picture, then visit this link: Mazatlan, Mexico on Google Maps)

Check out our photo book by clicking here:
UPDATED: new photos added!


Mexico 2008 Photo Book (pdf)

It was an amazing week. Now, if you’ll excuse me, I have to go and catch up a week’s worth of school work!

Cheers,
Gavin

I know we haven’t updated in quite a while. School really cramps my style… But not to worry - it’s almost over!

The other day I tried my hand at making Cajun Blackened Catfish. Sometimes I try to cook things, and they burn, and I just tell people it’s Cajun. But this time, I pre-determined to make something Cajun.

I was going to take pictures, but the events that took place required my full attention, and I could not be distracted by using a camera. Plus, you need to be able to see to use a camera, a luxury that the fish decided I was not entitled to.

Blackening is a process of covering the catfish filet with various spices, and throwing it (literally, from a distance) onto a very (VERY) hot skillet. This sears the spices onto the filet and blackens the outside, while locking in the juicy flavour inside.

One recipe told me to make sure I do this outside. So I used the other recipe, that didn’t have such a warning. Other than that, however, the recipes were the same…

So, I buttered and spiced the catfish filet, pre-heated the cast-iron skillet to MAX (until a white ash started to form) and then chucked the fish onto the surface.

Immediately I realized that this was something that should be done outside. And at least 9 meters from any building. And with an oxygen mask on.

The house instantly filled with smoke. My lungs hurt, my eyes watered, I dropped the spatula onto the floor and ran for the window. In my attempt to blindly pry open the window, I bumped my head on the window shelf and knocked several plants onto the floor, dirt and all.

The smoke detector went off.

I squinted at my cast-iron pan, or where it should be, and I could not make out my fish for all the smoke.

I ran downstairs and opened the front door, hoping to create a cross-breeze to get the smoke out. Zoe closed the bedroom door to create a sanctuary from the smoke. I picked up the spatula, rinsed it off and flipped the fish.

It took a while for the smoke to clear, but once it did, there was an amazing smell throughout our apartment, and some very blackened fish sitting in the skillet.

Zoe says, “is it burnt? I mean, the bad kind of burnt?”

I cut the filet in half and put it on a baguette, creating what will forever be known as the Blackened Catfish Po’Boy. It was delicious. Almost worth the black lung.

I will definitely make this again, but definitely outside, on the BBQ.