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[The Creation of the Chicken]

An unworthy Deacon, named for the brother of God: James, striving to "work out his salvation with fear and trembling" within the Tradition (paradosis) of the Eastern Orthodox Faith. It is a strange and marvelous journey, and I am accompanied by the fourfold fruit of my fecundity. My wife, the Matushka or Diaconissa Sophia, is my beloved partner in the pursuit of Theosis, and she ranks me in every way.
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Wednesday, October 06, 2004

More knot tying

Remember this classic (if I do say so myself) Paradosis post from March 3, 2003?

If you are a serious angler and you REALLY want to practice your apathia, try taking a 7 year old fishing. Furthermore, try having that same 7 year old, who must have snagged the anchor rope 800 times, outfish you. Humility indeed! Though in my defense, I had to neglect all of my fishing time by providing for her ability to fish via knot untangling and snag releasing. Ahhhh...the essence of parenting captured in a single days adventure. Worth it?

YOU BET!

But, when I am left to practice my art without children?


You bring the beer and I'll BBQ the slamon.

...offered by Dn. James Ferrenberg, a sinner at 7:10 AM [+]
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9 comments


9 Comments:

So what time should we be over?


Toy

By Anonymous Anonymous, at 8:57 PM  

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hehehe...my door is always open Toy...ALWAYS!

By the way...I just noticed: here is the smile :) so lacking in all those fish pictures...I must be trying to look like some BA fisherman or something.

It's the whole: ugh ugh providing meat for family thing going on.

By Anonymous Anonymous, at 9:05 PM  

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That is hilarious that you make mention of your lack of smiles in the photos! As Toy & I were catching up with “Paradosis” – I rubbing her back and her giggling at your musings – I said to her…”You know hon’, if people didn’t know James…judging him by these pictures, they’d walk away with the impression of him being a former mutineer and not the sweet, Gentle-Ben that he is!” She giggled at that too.

Man…you must have enough fish there to make weeks of filets! It’d last a couple of nights in our house! ‘Course, that’s probably true in your house too with the way y’all host.

How do you prepare/cook yours? Let me know how they turn out…

By Blogger John, at 6:56 AM  

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Oh, man, this is when I wish I did not live seven very large states away ...I'd be mooching some salmon! The only kind we get here has been dead for awhile.

...Pan fried salmon with herbs and pepper, baby green beans in green onion and olive oil sautee with a cucumber salad in ranch, glass of wine and garlic bread....waaaaaaaah! (That's for the grownups. The kids can eat fishstix in the back yard....)

By Blogger alana, at 2:03 PM  

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Oh, and I forgot to mention: except for the facial hair, your child looks remarkably like you!

By Blogger alana, at 2:05 PM  

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With only 1186.1 miles (18 hours 14 min) separating Long Beach CA from Bothell, WA…we could be at the house by morning!

Alana, sounds like you folks know yourselves some fish. And you’re right, children too young to scale and de-bone dinner get relegated to the back porch with the Gordan-the-fisherman! I’m curious…is that white or red with dinner? I’m thinking red for both tuna as well as white fish, but I guess that preference will vary from region to region.

Toy was commenting how grown-up Kelsey was looking as well, making mention that she felt both you and Sue should get the parenting lifetime achievement award if her two greatest pastimes are outfishing dad and God.

By Blogger John, at 2:53 PM  

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Thanks ALL!

Ok...my most common recipe is quite simple:

Set the fillet in a tray made by hand with aluminum foil. Lay upon the fillet copious amounts of fresh garlic, onions, peppers, and BUTTER (the real stuff - accept no substitutes, ahem except during fasts). Make sure the juices will be collected in the tray you constructed out of the foil. Then construct a cover to seal the juices in.

Rain or shine, take that sucker outside and BBQ it - preferably on a real charcoal heat source. Cook until flakey.

Another variation apparently popular among local native americans is to lay strips of bacon across the salmon - I can attest to this being quite good.

My wife has an excellent salmon chowder recipe which she makes from scraps I collect with a fine knife after I take the main fillets off the fish - VERY TASTY.

And of course I also like to smoke some of the fish.

A fine IPA would suit me better than wine, thank you.

:)

By Blogger JamesoftheNorthwest, at 4:07 PM  

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That is truly amazing, for that is exactly how we prepare our fish too...rain or shine!

And all these years I thought it was a goofy polynesian thing.

By Blogger John, at 6:08 PM  

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Always red wine, no matter what. Or guiness, of course....

White wine is for wimps and does not have enough alcohol in it to make me happy.

By Blogger alana, at 7:21 PM  

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