I got everything set up in my makeshift recording studio (aka the vacant apartment below us). Then I realized that the old windows with paper-thin glass didn't block the sounds from the street at all. I had assumed that with quarantine, it would be quiet enough. But even one person talking or playing music outside came through as if I were standing right next to them!
So I'm back to recording somewhere in our apartment. Where? Good question! The only good place is near one of the two big windows in the living room. I'll have to take the picture off the wall and move the couch. And most importantly, I'll need to exile the kids from the apartment for 1-2 hours at a time. That's not easy when we're under quarantine.
Just a short video of us on our daily walk/soccer practice/scooter ride.
Also this is the soup we ate tonight. Yum. Everything is approximate. I usually double the recipe because big family.
Salmon & Fennel Chowder
2 Tbsp butter
1 onion, chopped
1 leek, chopped
1 fennel bulb, chopped
3 Tbsp flour (use corn starch or skip if you are gluten-free)
1 3/4 quarts fish or chicken bouillon
2 large potatoes, cut into 1/2" cubes
1 pound boneless, skinless salmon, cut into 3/4" cubes
1/2 c milk
1/2 c cream
Tarragon
salt and freshly ground black pepper
Melt butter. Add onion, leek, and chopped fennel and cook over medium heat until soft and golden, stirring from time to time.
Stir in flour. Lower heat to low and cook for 3 minutes, stirring occasionally.
Add bouillon and potatoes. Season with salt, pepper, and tarragon and bring to boil. Lower heat, cover, and simmer for 15 minutes or until potatoes are tender.
Turn to low and stir in milk and cream (do not boil). Add salmon and turn off the heat. Within just a few minutes, the salmon will be cooked through without being overcooked.
Eat right away while the inside of the salmon is still tender and medium rare.
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