The last I saw of him he was off to get some mates to help him get the fishbone up the 'wall'.
I made a cuppa and went to the shed for a few minutes, when I came back we had a whole 'army' and not a fishbone in sight. What's more, no fish bits left. How do they do it? I never realised Ants like Fish so much, so I gave them a bit more that I kept for the dog's breakfast. She was not amused. She thought it was a mouse I was feeding.
I found if I want to keep the Ants off the worksurface, they don't like vinegar. I use just white cheap vinegar to wipe surfaces and a good soak on chopping boards before I use them. The ants stay away for a few hours.
There are all sorts of ants in a colony. There are the searchers; these are the little guys that move quickly and run about looking for food and leaving a 'trail'. Then there are the 'heavies'. These are realy big compared to the searchers. They move slower and in ant terms are probably not that bright. However they are realy encouraged by the 'little guys', who are about medium size. They kind of herd 'Heavies' about and get them to do the big stuff. I am rambling on because I am waiting for the video to load.
You betcha the file is too big and I get an OOOps from Weebly.
Just decided I need to get a toothbrush on that grouting.
Might as well tell you about the Fish. We had 1 Pollock and 2 Bream and 4 Mackrel. We put the cleaned Bream in the freezer whole. He is a lovely size. The Pollock I took some goujon slices off the fillets, and they are in the freezer. Amazingly the Pollock had mostly digested a miniscule lobster, so it smelt of Lobster and was all pink inside. Then I lightly steamed the fish heads and the pollock and stripped all the nice head flesh out of them. Made a reduced stock with the water in the steamer and the bones, this is nice for adding to those bottles of French soup to thin it out a bit, or to make a fish soup anyway. I made some fishcakes with the head flesh.
I liked the pictures I took of cleaning the fish, so i am going to put up some gruesome fish stuff after the Ant. If you don't like gooey bits don't go past the ant video, because some people find fish gutting a bit disturbing.
Hooray for Ants, hope he becomes famous and gets an oscar or something for this one day.
Wierd how your voice sounds played back.
Now I am going to have a 'dig'.
The brown fish is a Pollock, notice the eye is bulging, and you may not be able to see it, but the underneath fin has a 'bouyancy' bubble in it too.
Not at a fish counter though.
When fish that normally swim lower down are brought up quickly this is what happens to them.
They kind of explode, like divers when they get the 'bends'. The fish don't swim in the sea, and get themselves into a fisherman's net for nothing. They do it so that they can feed us. It is the way of life.
I am disgusted by the waste of life that has to be discarded because of fishing quotas. See my post on the recent Poet Lauriets summit. When marine parks are managed well everybody benefits.
this would not disturb anyone. If you go to a fishmonger or supermarket the food you buy has been 'de-humanised'.
By that I mean we are not 'in touch' with the real cost of our food.
Nothing of these fish has been wasted or discarded, even my pet kitchen ants got a second helping from the Dogs portion of the Mackerel.
I made fishcakes with these, and will put them in the freezer once i have finished this post... Just pick it out like a crab. I discard the gills. Actually I don't know why, probably because that's what my grandparents did.
I don't know what they will be like because I just made up a new recipe, and we probably won't eat them for a couple of weeks.
Yup, those are the eyes floating around in it. I just simmered it for about 20 minutes in the same water I steamed the fish with. No I didn't bother washing the pan until I finished making the fishcakes. We are on a well, so we have to consider our water usage.
We usually bath, and share it... not at the same time, it's not big enough. Then I use the water in the garden.
I had some left over mash in the fridge from last night. 200g
I also had a small bit of Celariac, which is a hugely underrated vegetable in the UK. It was probably about 100g. I grated this and put it in the steamer basket.
The green bits are rough chopped flat leaf parsley which grows like weeds all over the place.
I used on small onion. I chose it because it was a bit soft, and when I cut it in half was a bit mouldy under the skin, so I just peeled of the manky bits. I put this unchopped in the steamer as well, and steamed the celariac and onion for about 10 minutes over the fish stock.
I put the mash in the blender with 2 anchovy fillets chopped up fairly small, about 6 capers also chopped up a bit, the rough chopped parsley and a very good helping of ground pepper. Aha, forgot the secret surprise, I fancied putting a couple of teaspoons of horseradish sauce in it... so I threw caution to the wind and whacked it in. Gave it a whizz until it was pretty well creamed.
Then I gently folded in the fish flakes.
OOps, forgot. I toasted two slices of the pumpkin bread until it was pretty brown and chopped this up first and blended it. That's so that the breadcrums didn't stick to the inside of the blender after I did the potatoes.
(We already ate the crusts as we were having a 'crusty'day yesterday).
They were still fairly warm, but easy to shape and stuck together well. so I divided the mix into four and shaped them, then rolled them in the breadcrums. They have been in the fridge a few hours now so that they have 'set'. I will put a bit of greaseproof paper between them, and pop them in 2 small freezer bags for 2 meals.
I will let you know what they are like when we eat them.
I would rather keep chickens, but worms are fine.
The chickens would never lay, because the dog would worry them sick.
Besides I don't have to get anyone to look after the worms if I am on holiday.
I probably won't post for a week as I am off doing things.
Sweet dreams and peaceful sleep. Wake refreshed and do your best!