My dinner!

[lizziebennet]

Wow, how did it get to be Friday already?

Since posting about food is the easiest, and since I'm convinced you all want to hear about the dinner I just made, I present:

Fasting Tuna Patties!

I would post on whatwecook , but I really don't know what I did exactly. Maybe I should anyway?

(Explanation of the the fasting thing: usually during Orthodox fasts, we

Comments

[lizziebennet]

I think that the traditional Catholic thing is just no meat on Fridays, and during Lent? I don't know though, for sure. Orthodox make it more complicated! :) It's funny, before I was Orthodox, I did not differentiate in my head between fish and meat, and now I totally think of them as two different things.

Oh me too! Agreed on the raw thing, and on loving it lightly steamed. Add a little salt and pepper, and I swear it's better than candy.

[o_m]

Do you really not eat oil during stricter fasting days? :-0 I cook most things with sunflower or olive oil.

[lizziebennet]

No, I use oil. Except maybe during Holy Week, and the first week... I don't know many people who don't, actually! :) I was just trying to explain the system, and it was complicated enough without saying, but really we use oil anyway, but there are still these feast days...

I wish it were easier to find sunflower oil here--I remember liking it in Russia!

[starfish82]

I've always been confused about the oil thing. Like, are people really expected to abstain from all oil, or just olive oil? Or is even olive oil okay?

[lizziebennet]

Well, according to the strictest monastic interpretation, all oil. According to a less strict view, olive oil. Or just not worry about oil at all. Everyone I know eats oil most of the time, many (most) eat olive oil. More people follow the "wine" part--if it's not a "wine and oil" day, and it's a fast, they won't have wine.

I pay some attention to the oil thing during the first week of Lent and Holy Week (or at least on Clean Monday and Holy Friday) but otherwise I don't worry about it.

[ceiling_taffi]

That sounds yummy (especially with steamed broccoli!) - I've never stuck gluten in things other than bread-like products, but I can see that it'd hold things together pretty well. :-)

One thing I've found with at least potato-based fish cakes/patties/whatever is that if you bake them (roll in breadcrumbs or whatever, squash into patties, slap on nonstick-sprayed sheet and spritz the tops with a small bit of oil/nonstick spray), they don't have to be as hold-together-ish initially, and they take less effort (and less oil) to cook, if you're cooking a bunch of them, which I usually do as I tend to use tinned salmon or mackerel instead of tuna, and it's a bigger can. :-)

Also, vegan raspberry-chocolate cookies? It's the right time of year to make those, right?