Fishtailed

Fall always brings out my nesting sensibilities and an instict to do things my foreparents did, like can fruits and veggies. Last year I made preserved eggplant and I decided to try drying tomatoes and preserving them with the peppers I grew this year. I dried one batch on tomatoes then, when it wasn't enough, went to the store to buy more. I read up on canning, so stuck them, the peppers and some garlic and herbs in boiling balsalmic for a few minutes, then sealed them in a jar with oil. I then submerged the jar in boiling water and oil started to leak out of the top...as I tried to pull the jar out with tongs, it slipped, splashing boiling oil and water in my face. Fortunately I didn't suffer any disfigurement.
I then moved on to preserving lemons, which seemed less risky-- no boiling. Just salt and lemon juice. I also made a sourdough starter-- so I have a jar of flour and water fermenting on my kitchen counter. This caused a sticky paste all over the counter and sink.
G brought a book of Israeli cooking home from the library and decided we should cook a whole fish. Where better to buy a whole fish than Whole Foods? G pointed a whole red snapper out to the fishmonger, who looked at my wary face and asked G, "Did you ask her about this? She's the boss." He told us he was African so knew about cooking a whole fish (and likely looked at me and ascertained my familiarity with whole fish was limited to an aquarium at the Chinese restaurant). I told him it was okay (head, tail and all) and that it was G's project. I went off to look at the imported cheeses. Anyway, $30 later we had a fish and cheese.
When we got home, G got to work. I made an orange-date cake while he prepared the fish. We used every kitchen appliance we have and the sink was full. We ate while watching "The Break Up". We both made sure we did the dishes after. I think there is an obvious evolution from canning/fishing/preserving: take out.