so, i'd been rocking ("rocking" in the loosest sense of the word) the bleach-blonde-with-dark-roots look for a long time - i didn't really have a plan, i guess, i was just trying to get it long enough that i could pay for a cut and dye in one go-round. sam, after politely asking what, exactly, was going on with my hair, said, "you're diy everything else, why can't you dye your own hair?" i've never tried before, but i guess i figured i didn't have much to lose, so i set off to walgreens and matched a box to my roots the best i could. i didn't do it myself, actually - it turns out sam is an amazing colorist, about three hundred times more careful and thorough than i ever would have been. i couldn't believe how great it turned out! right back to my original color. so i kind of got a big head and decided i could cut my own bangs, too, which is never a good idea. but it could have been worse, right?
top: old quail
skirt: forever 21
shoes: nine west
hello! it is pretty hard to believe, but it seems that winter is pretty much petering out - it was a pretty quiet and sneaky winter to begin with, and now it's slipping out without ever really making itself known. i barely got to break out any tights at all, all winter long!
regardless, end of winter means that striped bass season is about to start - which means i have a lot of freezer space to clear out. sam's been making fishing trips nearly every week, so i have vacuum sealed bag upon bag of various kinds of fish taking up precious room (room that i would really like to have for, say, ice cream.) so i decided to make a big batch of fish chowder last night to clear it out a bit.
+ + + + + + + + + + + + striped bass chowder
serves, like, 10 or something. this is a lot of chowder.
2 leeks, sliced thin and rinsed well
1 yellow onion, diced
2 T butter
5 small potatoes, peeled and cubed
1 bunch of carrots, scrubbed well and chopped
4 celery stalks, cubed
several sprigs of parsley, some reserved for dressing
lots of black pepper & salt
crushed red pepper
1 fillet of striped bass - mine was probably a pound and a half or so, cut into bite sized cubes
a couple cups of corn (i used frozen organic sweet corn.)
3 cups of chicken broth
about a half gallon of whole milk
splash of cream
start your leeks and onion sauteing in a big soup pot in the butter on low heat; once they're soft and transparent, add the chicken broth and turn the heat to medium.
add your potatoes and carrots, your celery, most of the parsley, thyme, and peppers; turn the heat to low and add about half the milk, and let it simmer for a good long while, until the carrots and potatoes are soft and the broth has thickened a bit.
add the corn and the fish, and the rest of the milk, and cook until the fish is cooked through. add the cream and season with salt and pepper to your liking; garnish each bowl with fresh parsley. serve with a nice crusty bread, warmed in the oven. i'd advise you make this one quick, while it's there's some semblance of a chill in the air; this will freeze well, too.