I have so many arbitrary thoughts scattered about and jumbled in my head right now, that I wouldn’t have a clue where to begin. For instance, my love of candles, where did that come from? I just blew out a candle on my night stand, and now my room smells of Fall and Campfires. AWESOME!! (Even though I have never gone camping before).
That being said, now that that is all out there, I don’t have too many kitchen mishaps, and I wish that I could keep it that way. However, that’s not necessarily the case. Ever since returning from New Orleans, I have been obsessed with the history, the culture and lo and behold, the FOOD. So, I decided that I was going to make blackened catfish. That’s right. BLACKENED CATFISH.
I did not, however, attempt this outside. I probably should have. Now I know why they call it blackened. And I think it would have been best if I had done it on the grill in the outdoors in order to reduce the amount of smoke and fumes that I was breathing in. I thought I was going to choke with the smell of the catfish and whatever else I had been breathing in.
Fast forward about ten minutes and the catfish was cooked well done, well, most of it anyways. I’m not entirely sure if there is a type of sauce that should be served with blackened anything.