Sunday Seafood

My fish stock is at a slow simmer. Our house smells wonderful, its filled with the sharp briny scent of the ocean. The smell promises spicy and rich flavors filled with memories of salt marshes and long forgotten meals of Autumns past.

It's time to cook. Three pounds of Snapper await my attention, after I stand and stir a rue until its nut brown. I must chop onions and celery and green pepper and garlic and fresh thyme.

I'm  happy.

Standby.

Stephen