My mother likes to tell the story of the night she went into labor with me. She had been climbing a ladder at a client’s house just a few hours before, installing new drapes and valances in their living room. For dinner that night she and dad had salmon croquettes. And then a little while later her water broke and I arrived just before one in the morning on my due date. It’s a random little string of inconsequential events that she would otherwise never have remembered except that it happened to precede the birth of her only child.
I’m not sure if it’s the repetition of this story throughout my childhood or the fact that my final in utero meal was a salmon croquette, but I have always been incredibly found of all manner of fish cakes. I love the strange chewy Vietnamese fish balls in pho, I adore crab cakes and salt cod croquettes. It had been a long time since I had made fish cakes at home, so I was pretty excited to make a middle eastern inspired cod cake in a spicy, smoky tomato sauce for dinner on Saturday night. I thought they were delicious. Matt thought they were interesting. I wanted to call my mom and tell her that I had one-upped her salmon croquettes, but I didn’t. Continue reading