By Lilith, astrogourmet and hula queen, abbreviated from the\u00a0 \u00ad 8\/3\/2010 belly show on bayfm.<\/p>\n
Fish live in water and water sign PISCES more than any other sign need
\nto keep their fluids up, they’re notoriously fond of liquid refreshments \u00ad
\nthey drink like fish, and are usually partial to liquid rituals around food:
\ndipping chilled grapes in dessert wine in a pool strewn with rose petals,
\nsipping exotic liqueurs beside a moonlit sea or eating mangoes in the bath:
\nundeniably the most appropriate setting.<\/p>\n
As you’d imagine they favour sensuous slithery food: oysters, rice noodles,
\nthe sexy texture of melting brie, the\u00a0 perfume of lusciously succulent,
\njuicy fruits.\u00a0 Mood is as important as food to a Pisces. They need a feel-good ambience because romantic Pisces likes to feel the luuurve in the cooking, to eat with loved ones and yes, you can open that wine now.<\/p>\n
Famous fish foodies include the exuberant “Dances with Saucepans” Ainsley
\nHarriott of the BBC cooking show More Nosh, Less Dosh among many others –
\nposh Swiss chef Anton Mossimann who runs his own exclusive private dining
\nclub in London – and the photogenic Hell’s Kitchen gourmet spunk
\nJean-Christophe Novelli who became personal chef to the Rothschilds at the
\nage of 20.<\/p>\n
Other well known Fish are Mrs. Beeton, the most famous
\ncookery writer in British history, and the notorious and formidable Fanny
\nCraddock.\u00a0 Even though her only claim to culinary fame appears to be the creation of the prawn cocktail she was billed as the Queen Of The Kitchen, probably because she presented her TV shows in ballgowns, big jewels and mega-make up when nineteen-fifties housewifes all wore aprons. One of the pitfalls of being a fabulous Piscean is a constitutional vulnerability to substance abuse,and Fanny had a major amphetamine habit which made her so explosive and rude to her guests the BBC had to sack her.<\/p>\n
And another Pisces foodie was Adelle Davis, the American health author who
\npioneered the fledgling field of nutrition\u00a0 during the mid-20th century,
\nadvocated whole unprocessed foods , recommended dietary supplements to prevent disease and was an outspoken critic of food additives, but also published in 1961,
\nunder the pen name\u00a0 Jane Dunlap, a classic of psychedelic\u00a0 literature
\ncalled Exploring Inner Space: Personal Experiences Under LSD.<\/p>\n
Being the sea creatures they are, Pisces are ruled by Neptune and I’ve A Scandinavian recipe for\u00a0 raw salmon cold-cured with salt, Method: Lay both halves, skin side down, on a plate. Sprinkle with the salt, sugar Open the package every 6-12 hours and baste, inside and out, with the By Lilith, astrogourmet and hula queen, abbreviated from the\u00a0 \u00ad 8\/3\/2010 belly show on bayfm. Fish live in water and water sign PISCES more than any other sign need to keep their fluids up, they’re notoriously fond of liquid refreshments \u00ad they drink like fish, and are usually partial to liquid rituals around food: dipping […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":111,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-297","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=297"}],"version-history":[{"count":6,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/297\/revisions"}],"predecessor-version":[{"id":299,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/297\/revisions\/299"}],"up":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/111"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nchosen one of my personal favorite recipes for the healthy protein of their
\ntotem.
\n
\nGRAVLAX SALMON \u00ad <\/strong><\/span><\/p>\n
\nsugar, pepper, dill and alcohol.\u00a0 No cooking’s required, but it does take
\n2-3 days to cure.
\nIngredients:
\n1 fresh salmon, and it must be fresh
\n3 tablespoons salt
\n2 tablespoons sugar
\n1 teaspoon freshly ground black pepper
\n1 good-size bunch dill, roughly chopped, stems and all
\n1 tablespoon spirits: aquavit, lemon vodka, your choice..<\/p>\n
\nFillet the salmon, or have the fishmonger do it for you; it needn’t be
\nscaled, but leave skin on.<\/p>\n
\nand pepper, spread with all of the dill, splash over all of the spirits.
\nSandwich the fillets together, tail to tail, then wrap tightly in plastic
\nwrap.\u00a0 Cover with another plate and weigh down with something heavy on top.
\nRefrigerate.<\/p>\n
\naccumulated juices.\u00a0 On the second or third day, when the flesh has lost its
\ntranslucence, remove skin and slice thinly on the bias, and serve as you
\nwould smoked salmon – with rye bread or pumpernickel, potatoes and home made
\nmayo, anything really.<\/p>\n","protected":false},"excerpt":{"rendered":"