Doug and I have been anticipating eating fish all week. After 6 or 7 years of him being a vegetarian and 27 years of me being a non-seafood eater, we took the plunge. On the menu tonight were fish tacos and red cabbage coleslaw thanks to our brand new issue of Everyday Food magazine.
They were good. There was a sour cream lime sauce and shredded cabbage to top the fish. I thought these toppings may help me cope with fish. Despite the accoutrements, I could not deal with the texture and stopped eating after two bites. He, however, has undid all the years of vegetarianism with a whopping 3 tacos. The coleslaw was amazing and quite simple to make. Simply shred a small cabbage with a medium carrot and 1/2 a red onion. Then pour 1/4 cup canola oil, 1/4 cup apple cider vinegar and 1/4 cup honey for the dressing. Add kosher salt to taste and voila!
A wheat English muffin with honey drizzled directly onto the muffin and topped one side with Organic creamy peanut butter and the other side with 1/2 pb and the other 1/2 homemade cashew butter. It definitely hit the spot!
All served with a glass of Pomelo wine:
We finished the meal with a nice rabbit head:
I think a Longtrail Blackbeary Wheat beer with the newly carnivore while watching Up in the Air sounds like a great way to cap off this dreary evening.
Tomorrow we are heading to Cooperstown, NY to see some awesome baseball memorabilia and drink delicious Yeungling.