Last night I made 2/3 of the meal I planned. By the time we sat down to eat it was almost
9pm, so fish sticks
and bok
choy slaw seemed sufficient.

I loved this fish sticks recipe – it was the crunchiest
baked version I’ve ever made. I didn’t
have bread crumbs, but just tossed a couple pieces of whole wheat bread in the
blender with the cereal instead. I think
it actually worked to my advantage because the hint of moisture in the bread
really made the coating stick…to the sticks.
The slaw was the perfect side because of the vinegar-based dressing,
which suits the earthy tilapia.
More importantly, I could eat with my hands and dip my food, two deeply
engrained pleasures of mine.

Making me feel even more like a kid, I had homework last
night. Our first photography assignment
was due. To demonstrate aperture, which
controls the amount of light in a photo, we were assigned to take three
pictures of the same thing – one slightly underexposed, one normal, and one
slightly overexposed. The photo was also
supposed to incorporate shape, color, texture, form, or – my choice – lines.

In another department of The University of Hawaii at Manoa
quite different from Photography, researchers recently published a study
that looked at mercury in ocean fish.
Today the Honolulu Star Bulletin wrote an article about the research
called “Mystery of fish mercury levels solved.” There
seems to be a misconception that mercury in ocean fish is a new thing, but as
this article (and others over the years) explains, mercury has always been there
from down deep on the ocean floor.
Therefore, fish that feed deeper have higher mercury levels. For more on this study (or how to sign up for Photography class), visit the UHM website.