A cheery hot pot recipe and the fish

Hi Folks-

Well after a stream of Holiday Mondays here we are back to our regularly scheduled programming. Not only have we all survived the holidays but an intense deep freeze as well. I somehow don’t trust that it isn’t going to sneak back down to 15 below and am still wearing multiple layers… many, many layers.

Wrenching our diet back from the delightful excesses of holiday eating we had tofu garlic hot pot tonight. I’ve been making this recipe, or one like it, for years. It calls for baby bok choy and shiitake mushrooms which we don’t usually have at the store but, because I made it tonight, we do. So if you want to make it tomorrow after stopping at the store, you can, here’s the recipe, Hotpot . I up the mushrooms, use a Tbl of chili paste, am slightly more generous with the ginger and garlic and use 6 instead instead of 4 cups of broth. I also used rice noodles because that is what I had on hand. Peter and Sophia and I sat down to eat it and I was wondering who all else we were going to invite because we had so much. Turns out it was a good thing I didn’t invite anybody because we polished off the entire thing!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To




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