There will still be vegetable tips on the web site Bkafka.com; but they will be joined into a section called Cooking Hints and Vegetable Tips.
Today, in my endless quest for new ways to make the fish rich in Omega Three Fatty Acids that are not to high up on the food chain--mercury--a bought a lovely three-pound blue fish that was about two-inches-thick (they are running now). I slashed it on both sides on the diagonal into about two-inch wide strips. I coated it with a mixture of 3/4 cup Dijon mustard and 1/2 cup olive oil, poking the topping down into the slits and rolling the fish in the remainder and spooning up any extra onto the top of the fish. I placed it on the first rack under a pre-heated broiler and cooked it for twenty minutes--my standard ten minutes to the inch. It came out with skin that was black and crusty. I was afraid that I had ruined it; but the skin turned out to be crisp and delicious and the meat quite white and tender. It was a success and didn't even require the sauce I had made with more mustard, chopped dill, white wine, more olive oil and a smidgen of sugar. The sauce was good but got eaten on the asparagus cooked as always to perfection in the microwave.