Our Indoor Herb Garden

I was initially resistant to the idea of planting herbs indoors. There was the fear of the cat eating the herbs and getting sick, and also the fear of a roach invasion. In college, my houseplant wilted and sank into its pot, probably due to insufficient water and sunlight. But my husband, who does most of the watering anyway, was set on having a few herbs to turn to when the store was too far or the basil too expensive. He took a pot we had kept full of little flowers on our fire escape until the flowers died with the New York autumn weather. In it, he planted some basil, rosemary, and chives. Now we water every day, or whenever the basil starts to wilt. While the rosemary has only been used for rosemary roasted potatos and for a baked pasta, the basil has been used constantly, for every tomato based pasta sauce and occasionally for bruschetta or pizza. Unfortunately, the cat thought the chives were cat grass, and they are a flattened bunch of dry stalks. On the brighter side, she hasn't gotten sick.

More Fish Tacos

Since I love tacos and fish, here's another fish taco recipe. The last recipe was inspired by some tacos I had while on vacation in Maui. This recipe is inspired by the meat tacos I've had in Rosarito, Mx. I have substituted mahi-mahi for meat.

Ingredients
Corn Tortillas, 6
Frozen Mahi mahi, two fist-sized pieces, defrosted
Small Bunch of Cilantro
Tomato, ripe if possible
Small Onion
1 lime
Plenty of salt

Optional but highly suggested
Guacamole (simplest: 1 mashed avocado + juice of 1 lime + salt to taste)
Salsa--homemade or store bought, I like the Green Mountain brand

Chop the following: the tomato, the onion, and the cilantro. Arrange these items separately around a plate. Lightly salt the pile of tomato. Cut the lime lengthwise into 6 wedges and add to the place of condiments. Salt the mahi-mahi and cook in a lightly oiled pan (olive oil preferable but canola is also acceptable) until fish is flaky. Chop the fish into quarter-to-nickel sized flakes and lightly grill the tortillas over an open flame on both side until you see small black marks. Place a roughly equivalent amount of fish in each tortilla. Serve with salsa and guacamole. Each eater can place the condiments that they choose in their tacos.
Serves two people.