Two things

The first is that I pulled out my watercolors and watercolor pencils and painted tonight. It felt good. The lamp is too wide, and the fruit are better than the landscape I tried, but I just really enjoyed playing with color.

One of the women I was in class with took me aside on the last day and told me that "You have a terrific artistic energy," which is something that I find flattering, but I'm not entirely sure why. She didn't say I have talent, because, frankly, I don't. Actually, now that I think about it, what is "artistic energy."

The second item is a question. I'm possibly interested in taking a self-defense course. I'm not feeling threatened in any way, just for the record, but this, like taking a drawing class, is something I've wanted to do for years.

The question is "What type?" I've always been attracted to the philosophy behind Aikido, but several people have said they think I may need to know how to attack as well as defend (as a psychological issue). Capoeira (sic?) interests me. And I think I could possibly find Savate/Canne courses in DC (It's French kickboxing. Its weapon is a walking stick.) But I don't know enough about any of them. It's also always awkward to be the fat girl in the room. Being the old lady is also going to be a challenge. Suggestions, thoughts?

Belated Sunday recipe

There was an article recently in the food section of The Washington Post that maintained marinating only needs to take about five minutes. Apparently, whatever changes are going to occur happen very quickly. It's good to know. It's also good to know that unless you're using papaya juice, which has enzymes that dissolve proteins, it doesn't hurt to leave it longer.

I find preparing marinades and letting the meat soak overnight is a great way for a cook to anticipate the party. Beyond that, especially with grilling, preparing the marinade can be the most labor intensive part of the meal. Get it out of the way early, then only the last minute stuff will need to be done.

The Professor does a really killer Korean Barbecue marinade, but, sadly, I don't have his recipe.

The Marinade I use for meaty fish is based on "Veronique" style dishes found in French restaurants.

For two pounds of fish:
1 Tablespoon of neutral oil (light olive oil, canola, safflower, vegetable)
1 cup of sweet white wine (for those allergic to alcohol, white grape juice or white grape juice and water may be substituted)
1 to 2 Tablespoons fresh tarragon coarsely chopped or 2 teaspoons dried
Handful Seedless white grapes (optional)
1 Tablespoon of chopped shallot or sweet onion or white of one leek (optional)

This can be done with any firm fish. I especially like it with monk fish. If you cut the monkfish into chunks, it works well on skewers for shish kebab on the grill. It also works for fillets under the broiler and can be done for baked chicken.

For Two Pounds of Chicken:
This was an inspiration for a grill party we were having. We had marinated the meat in The Professor's Korean barbecue and the fish in the marinade above, but we couldn't figure out what worked for the chicken. We used boneless chicken breasts cut into chunks, again, for shish kebabs. It also works well on fish.

Margarita Marinade
1 Tablespoon of neutral oil (see above0
1 cup of lime juice
1 Tablespoon of Kosher salt
1/2 cup of Tequila
1 to 2 teaspoons of ground cumin

The cumin makes it. Really, it's good.

And if you have a grill, I recommend shish kebab parties. The meat or other (tofu, tempeh, mushrooms) gets put out in a line with the chopped vegetables. Everyone puts together his or her own skewer depending on taste. That way, no one has to eat bell pepper. *G*