Friday, July 7, 2017

One hundred percent gravlax

I'm sorry, but I'm not going to be able to give it my all today. I'm making gravlax.

This is the part of the making gravlax where it sits in the refrigerator for two days.

I did the part already where I put copious amounts of salt and honey, some peppercorns and fennel seed, and a tablespoon or so of gin on two fillets of salmon as their bright orange flesh looked up at me smiling, blithely having forgotten their death. I did the part where I carefully sandwiched the fillets of salmon together, wrapped them tightly in plastic, and put a flat, heavy weight on the fish. I also did the part where I put it in the refrigerator to cure. So I am at the part of the process where I think about it all the time.

I am thinking about it now.

I am going out to the front desk of the library I work at.

"Can I get a library card?" Someone will ask me.

And I will think "Gravlax."

"Can you tell me if you have a copy of the new DVD Lion in?"

"Can you tell me how my gravlax is doing?"



"Did you just say 'Gravlax'?"

"Do you want to see some pictures?"

"Uh. Do you have pictures of your gravlax?"

"No, but we can look at pictures of other people's gravlax while mine is curing in my refrigerator. I can tilt the screen for you."

"I don't know. Okay, I guess. If no one is in line behind me."

"Nice, huh?"

"Wow. It's making me hungry. What are you going to do with your gravlax?"

"Thank you for asking. I am going to eat it."

"Do you have a copy of the new DVD Lion in?"



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