THE RIVER

     My so-called trainer, from the gym across the street, has been on maternity leave for several months, therefore, I'm on maternity leave as well.   A darn good excuse, but not quite good enough.  The weather has been fine, we live short blocks from the river, I have a step-counter and a nodding acquaintance with the idea of 10,000 steps a day, so life, now, looks like this.  We wake, we brush our teeth, get dressed and head out to walk along the Willamette.
     Here's what we saw, today:  a freighter loading with wheat, we suppose, the letters on its side proclaiming Happy Results! under a Chinese character presumably making the same claim.  It has sunk lower since yesterday, and must be shortly on its way across the Pacific.  A fisherman down the tumbled rocks of the river bank, his coffee steaming beside the pole he judiciously adjusts to attract a salmon passing upstream to spawn.  A fat man walking a tiny dog (his wife's?).  A yellow tug positioning twin barges loaded with gravel, aiming downstream.  Trains maneuvering along the east bank, whistles shrill against the morning sunlight.  Above all, the whisper of a half moon in the bright sky, looking like a broken button, of no consequence.
     This blog is supposed to be about recipes, about family.  And on my return to my computer I learn that Roger has to wait another two weeks to learn, we hope, finally, how the doctors will plan to remove the shoe from his chest.  How long oh Lord?
     That's the family part, for this post.
     As for a recipe?  Thinking about the lone fisherman, here is a favorite of long standing.  The kind to which the cookbook automatically opens when you take it from the shelf.  In this case, Moosewood Restaurant Cooks at Home.  It's not the sort of meal that your kids will love, but it's easy when you're just cooking for the grown-ups.  The recipe, which I'll copy exactly, says it's for two people.  In my opinion you don't need quite that much rice, but you should probably start with the stated amount and down-size next time if you agree.

2 firm fish fillets or steaks, 5 - 6 oz. each (halibut, after many iterations, my favorite)
1 cup cooked rice
2 cups coarsely chopped bok choy
2 scallions, chopped
sliced water chestnuts (as many as seem right to you)
1 TBS vegetable oil
1 tsp. grated ginger root
1 garlic clove, minced or pressed
2 TBS soy sauce
2 tsp. sesame oil
chili oil (optional)

(See below for editorial comments)

Preheat oven to 450 degrees.
Take two 12 x 24 inch sheets aluminum foil, fold each to make a double thick square.  Brush a little oil in the center part of each square.
Spread half the rice on the center of each square, then layer the bok choy, fish, scallions on top of the rice.
In a small bowl, combine ginger, garlic, soy sauce, sesame oil and a few drops of chili oil if desired.
Pour half the sauce over each serving.  Carefully fold into airtight packets.  Bake for 20 minutes.
To serve, carefully open packet and transfer the contents to plates or bowls.

Comments:
1.  Brown rice is best.  You can use leftover rice from last night, or make the rice specifically for this recipe.
2.  I haven't tried this with salmon, but I think it would work.
3.  I make one and a half times the sauce recipe, as we like it deeper in flavor than as suggested by the author.  And always use the chili oil.
4.  You can make the packets up and put them in the refrig for a few hours ahead of time.
5.  The packets have never leaked, but you should put them on a cookie sheet or tray in the oven, in case.

See, pretty easy, and the halibut, being steamed in the aromatics is fabulous.  Yum!