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mamadebThe fish store man said they'd be open until 7:30 today. I was counting on that for my salmon for Thursday, when I have guests.
I got there at 6PM, and could get there no earlier, and they were CLOSED. As were all the other food stores. I was completely sunk - the only thing I could think was to make a canned salmon pasta salad, and while I had enough for a meal maybe, it would be very close, and I'm making pasta for Jonathan and me tonight. I called Jonathan and literally screamed at him.
I only hope he's already left work to go to a supermarket (I'll have to rinse off the fish,and Mitchell had better be satisfied if it's farmed salmon because there isn't time to go looking for anything else) to get what I need. And if I'm lucky, he'll get here in time for me to put it in the oven so I can start cooking it before Yom Tov. I want to serve it cold - I have to go to shul on Thursday morning for yizkor so I can't stay home to cook, I'm making fleishig on Wednesday night and I can't cook on Wednesday for Thursday. But if I start the cooking before yom tov starts, I'll be okay.
It's a complete and utter *mess*.
ETA;Jonathan went to Whole Food, which is on his way home. He's buying ridiculously expensive wild salmon and he'll be home in an hour. This same wild salmon? Half price at my local fish store. *sigh* But brother-in-law will not eat farmed salmon if he can avoid it, for environmental reasons.
I got there at 6PM, and could get there no earlier, and they were CLOSED. As were all the other food stores. I was completely sunk - the only thing I could think was to make a canned salmon pasta salad, and while I had enough for a meal maybe, it would be very close, and I'm making pasta for Jonathan and me tonight. I called Jonathan and literally screamed at him.
I only hope he's already left work to go to a supermarket (I'll have to rinse off the fish,and Mitchell had better be satisfied if it's farmed salmon because there isn't time to go looking for anything else) to get what I need. And if I'm lucky, he'll get here in time for me to put it in the oven so I can start cooking it before Yom Tov. I want to serve it cold - I have to go to shul on Thursday morning for yizkor so I can't stay home to cook, I'm making fleishig on Wednesday night and I can't cook on Wednesday for Thursday. But if I start the cooking before yom tov starts, I'll be okay.
It's a complete and utter *mess*.
ETA;Jonathan went to Whole Food, which is on his way home. He's buying ridiculously expensive wild salmon and he'll be home in an hour. This same wild salmon? Half price at my local fish store. *sigh* But brother-in-law will not eat farmed salmon if he can avoid it, for environmental reasons.