Sometimes the day finishes and I look back and ask myself “where did the hours go?”. It suddenly seems as if I got hit on the head and could not account for all the hours in my day. Then I wish my days had at least 12 more hours. There’s never enough time to enjoy some well-made Bacalaitos (Codfish Fritters)
I am sure I am not the only one.
Other days are like today, where I just can’t wait for the day to end.
As the saying goes, I am “busier than a Japanese beaver”, whatever that actually means. By noon today I have accomplished a long list of tasks I set up for myself, but, you know what? I will still need another 12 hours a day to finish it all. Why is life always like that?<
Sometimes I wonder how people lived in the old days before the mechanical clock was invented and there was no electric lights. I honestly would not want to live in those days, seeing as I really like it here and now, but this need to constantly “do something” sometimes gets ridiculous.
A clock is a wondrous thing, but wouldn’t we have been better off if Mr. Galileo had overslept the day he discovered the principle for the mechanical clock?
- ½ lb of salted codfish
- ¼ cup of oil
- 3 tablespoons of milk
- A pinch of sugar
- 4 tablespoons of cornstarch
- 1 teaspoon of chopped leek (optional)
- 1 teaspoon of chopped parsley
- ½ small onion diced into very small cubes
- ¼ red pepper diced into very small cubes
- 2 eggs
- Soak the salted codfish overnight in abundant water for 3 -4 hours.
- Boil the codfish in clean water until it starts to flake.
- Change the water and soak the codfish if it is still too salty. Drain all the water.
- Flake the cod very finely.
- In a bowl mix the codfish, milk, sugar, cornstarch, leek, parsley, onion, pepper and eggs. Mix well.
- If the codfish lost all the salt in step 3 add ¼ teaspoon of salt to the mixture.
- Heat oil in a skillet over medium heat.
- Pour the mixture one spoonful at a time, shaping into small cakes.
- Fry till golden brown on both sides.
- Let them rest on a paper towel for a minute to drain excess oil. Serve hot.
Originally posted Jan 2003.