Praise then darkness, and creation unfinished

I picked up a nice piece of flounder filet from our usual fishmonger this morning, and cooked it for lunch.

Cut fish in half, to serve easily to two people. Melt plenty of butter in the pan over a low light. When it's melted, pour most of it into a bowl and mix in ginger paste (about 1 part ginger to three parts butter), and a handful of dried chives. The chives were a last-minute impulse, and any number of herbs might do as well.

Turn the heat up under the pan. Cook the fish in the remaining butter for about two minutes on the first side, turn and cook another minute. Spoon the ginger butter over the fish.

I served this with thin slices of baguette, and lemon wedges. It was good.

I'm chatting with livredor about the difficulties of explaining what each of us does professionally. In my case, part of the problem is that people don't see why it's difficult enough to be necessary, but I've hit a thought that might be useful, so I'm recording it here:

My job is to be the person who asks the writer questions, because once it's in print the reader doesn't really have the chance.: