May 2005 Archives
Mad Oilman had is in-laws in town and they expressed an interestin shooting handguns (as details on Mrs. Oilman's site By The Way
All in all a good day at the range. As it was a weekday, we basically had the place to ourselves. Here are some of the results (all are 10 yards).
The first target is the one used with our new S&W 617 revolver. This is a 2-1/2" circle
Not bad. Since the gun is new, the trigger is still pretty stiff. The way we shoot .22, I don't think it will take long to break it in properly. And groupings should tighten significantly.
Next up is the Ruger Security 6 .357 Magnum. Now this is the kind of shooting I can be happy with. (3 target)
And yes, that target represents six shots. Nothing like following one shot with another down the same hole.
Finally the H&K USP Compact .40 S&W. This grouping was my second magazine (first group had two flinches which I solved quickly). Again, I'll take this any day. (3" targets)
This target was shot near the end of the session. Fatigue is setting in but respectable results.
All in all a good day at the range. 450 rounds of .22lr, 150 rounds of .40 S&W, 100 rounds of .38 Special and 24 rounds of .357 Magnum. And the more I shoot the H&K, the better I get. Practice does make perfect.
Due to some reshuffling of web services, it's been a while since I've had the chance to post. Mrs. Oilman handles all of the IT duties in the household and she has had her hands full with her own transfers. This recipe was made on May 8th.
This recipe is Sea Bass in a Bag and Stuffed with Herbs which is published in Jamie Oliver's The Naked Chef Takes Off. Overall a pretty good book.
The FoodTV linked recipe is nearly the same as the one in the book.
One 4 lb. sea bass ( I used a 3-1/2 lb red snapper)
1 red onion
1 fennel bulb
1 clove of garlic
salt and pepper
1 tablespoon fennel seeds
4 handfuls mixed herbs (I used parsley, dill, tarragon and basil)
3 lemons
6 glugs olive oil
Here are the majority of the ingredients laid out. Fresh herbs make a difference
And here's our fish. Fresh as can be. It's good to have a good fishmonger in the neighborhood.
So let's get to work!
Laying out enough foil to hold the fish and all ingredients is the first step. Next, make a base of red onion, garlic and fennel directly on the aluminum foil.
The snapper is stuffed with the herbs and rested on top of the bed of veggies. Salt and pepper are also added at this point.
Fennel seeds and lemon slices top it all off.
A few glugs of olive oil all over and now it's time to seal this thing up. Here it is after in is tightly sealed and ready to go in the oven.
About 35 minutes later (10 minutes per pound) and it's time to remove it from the 425 degree oven. It smells phenomenal at this point as all of the flavors have blended together in the steam of the aluminum foil.
I like to transfer this directly in the serving tray as nothing will be lost. Especially all those wonderful and flavorful juices at the bottom.
Simply pull the foil gently out from under the fish and all of the juices and veggie goodness stay right where they should. Some quick rearranging and it's ready to serve.
And how does it taste? We'll, here's what's left after three people had their fill.
An excellent and very simple recipe.
April 23rd? Damn how time flies. Mad Oilman forgot how much the week before, during and after OTC evaporate with all of the visitors. International business is interesting in that you can deal with both vendors and customers for years at a time without actually meeting them. So OTC means the floodgates are opened.
That, and a well deserved vacation in the near future means Mad Oilman is buried. Utterly buried. Posting may be light for a couple of weeks until normalcy returns.
