The great Australian dream of home ownership is truly great, isn’t it? Somehow wrapped up in nonsense about freedom and opportunity we end up enslaving ourselves to ridiculous mortgages and weekends spent cruising Bunnings trying to find a parking space amid all the other folk pursuing their own Aussie dreams.
Our dream has just had a nightmarish phase as the simple sale of our flat coincided with US debt default worries, downgrades and stock market ‘volatility’ which made for some gut wrenching weeks as buyers fled the market and we were left with two mortgages, sleepless nights and a skin breakout that had me reaching for the concealer stick as though I was 14 all over again.
But thankfully we found just one person willing to pay at least something for our place. Let’s just say we weren’t in a great bargaining position and I could totally empathise with the contestants on ‘The Block’ who were barely able to mask their disappointment even under 8 tonnes of TV makeup and some pretty dresses.
But with everything signed and cooling offs cooled, the move is back on after a delay of several weeks. Which explains why my posts have been a bit all over the place. Too stressed to be inspired, I’ve been digging through the files to find pictures and old post ideas. My camera is buried in a box (hopefully) somewhere safe, so my only photography method is my iPhone which makes me as modern-as-tomorrow but not exactly precise.
So if you’ve thought there’s been something fishy with my posts – you’d be right! We’re nearly back on track though, so as a tribute to all things dodgy and cobbled together, here’s my ‘something fishy’ fish burritos recipe to enjoy.
Something fishy burritos
1 red onion, finely chopped
1 zucchini, finely chopped
1 tsp minced garlic
1 tsp ground cumin
2 tbsp finely chopped parsley
1 tbsp olive oil
125g can corn kernels, drained
400g skinless, boneless firm white fish fillets (try barramundi)
10 bought tortillas
In a bowl, mix together the onion, zucchini, garlic, cumin, parsley and a squeeze of lemon juice.
Heat the oil in a large non-stick frying pan over medium heat. Add the onion mixture and cook, stirring, for 2–3 minutes, or until starting to soften. Tip in the corn and keep everything mixing around for another 2–3 minutes or until the vegies are lovely and soft. Remove and set aside.
Sprinkle the fish with salt and black pepper and add whole to the pan. Cook over medium heat for 3–4 minutes on each side or until cooked through. Squeeze over a little extra lemon juice. Remove from the pan.
Warm the tortillas according to packet directions. To serve, pile up the vegie mix, break off some fish and add lettuce, tomato, avocado, cheese and mayonnaise (if using). Roll up to serve.