tag:blogger.com,1999:blog-5830140953559218559.post6773773240195112812..comments2024-03-28T02:45:50.579-07:00Comments on COOK WITH SUSAN: Misoyaki Butterfish (black cod)Cook with Susanhttp://www.blogger.com/profile/05363302775359884256noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5830140953559218559.post-45063962487254261512010-05-03T19:27:49.436-07:002010-05-03T19:27:49.436-07:00You are so fortunate to easily run down the street...You are so fortunate to easily run down the street to Costco for this melt in your mouth delicacy. Thanks for the encouragement and the great tip.Cook with Susanhttps://www.blogger.com/profile/05363302775359884256noreply@blogger.comtag:blogger.com,1999:blog-5830140953559218559.post-12749452065382928672010-05-03T12:41:50.460-07:002010-05-03T12:41:50.460-07:00Aloha Susan,
Thanks for posting this ono recipe f...Aloha Susan,<br /><br />Thanks for posting this ono recipe for the Miso Butterfish. Haven't made it in a while, but for us living here in the islands, it's always easy to whip up for a quick dinner. In fact, I may make it for dinner tonight! This means a trip to Costco today for the miso butterfish.<br /><br />Loved your suggestion for keeping celery fresh. I use freezer paper to wrap my celery as soon as I bring it home from the supermarket. It stays crisp and fresh for weeks. If you have leftover celery ribs that look sad or wilted, just cut the ends and place in a cup of ice water to revive. It works wonders!<br /><br />Your dad called me this morning to tell me about your blog. Keep those recipes coming! What a great job. <br /><br />Cousin AnneCousin Annehttps://www.blogger.com/profile/10152994884304244131noreply@blogger.com