monger. fish monger.

 My friend encouraged me to overcome my prejudice and buy some fresh fish on the side of the road. A few days later, I noticed a hand-printed cardboard sign just around the corner: FRESH FISH. I found the guy, shirtless, cutting the blocks of sweet-smelling pink meat right off of a 20 pound yellowtail. I bought three pounds and he gave me the carcass. It turned into tangy ceviche, hearty tuna steak, and seared tuna salad and about 8 quarts of fish stock. The fish stock is so gelatinous that it's basically an aspic. A deep sea jello! Here, friends, is the result:

the noble carcass

lemon cooked ahi ceviche.

Fish Stock in the Making.

Foamy, frothy, fishy goodness!

How has it taken me 5 years living in hawaii to ever buy fish from the side of the road?

The World's Best Ice Cream Ever: Black Cherry Goat-Milk Ice Cream

This icecream was so groan-inducing, so rich, so fragrant, so tart and sweet... dear Lord. The recipe is adapted from the Vitamix Whole Foods Cookbook's Vanilla Ice Cream Recipe.

Throw the ingredients into your Vitamix (or reglar ole blender, if you must):
1 c. half/half
1/2 c. sugar
1/4 c. dry goat milk
1 tsp vanilla extract
2 c. ice cubes
2 c. frozen black cherries

If you are of the Vitamix tribe, tamp the ingredients down, blend for 20-60 seconds until the four mounds form. Serve quickly! It melts! If you are of the reglar ole blender tribe, just blend it until it's blended, and then throw it all in the freezer for a while.