Walk in the Glow of Each Other's Majestic Presence

We had a dish somewhat like this last month at Menton. It was delicious, but I thought it could be better. So when the Fish Ladies had striped bass at the farmers market today, I decided now was the time to see what I could do.

I worked from three different online recipes (one for cod with chorizo and a bunch of other stuff in clam broth, one for monkfish in saffron broth that lacked chorizo, and one for striped bass in ginger-miso broth), taking advice from each and coming up with the following:

( Recipe and photo behind the cut )

It was really awesome. The savory balance came out very nicely and the flavors worked together amazingly well. I am extremely pleased.

( #90 Honey-Walnut Frozen Yogurt )

For Gilly's party, I made five flavors of tropical sorbet. It feels like cheating to count them, but they were new recipes and I did make them, so here they are:

( #91 Mango Sorbet )
( #92 Papaya Sorbet )
( #93 Pineapple Sorbet )
( #94 Banana Sorbet )
( #95 Coconut-Almond Sorbet )

On the day of the party I became concerned that there wouldn't be enough food that wasn't duck or dessert (those of you in attendance will know how foolish this concern was) so I made up three different pasta salads. Oddly enough, I'm not sure that I've ever made a pasta salad before.

( #96 Roasted Vegetable Pasta Salad )
( #97 Smoked Salmon Pasta Salad )
( #98 Pasta Salad with Tuna )

I'm getting very close to the end of this project, about two months early. I've really enjoyed the impetus to try new and different things and discover some really excellent recipes. I'm trying to decide what I'll do once I've reached one hundred. Options include:

• keep going until the one-year mark and see how far I get
• do another hundred, under the same guidelines
• do a different challenge (25 New Vegetable Recipes? 25 New Cookie Recipes? 100 New Desserts?)
• go back and re-cook the ones I especially liked, with improvements and more photos
• take on a non-cooking challenge

If anyone has suggestions--things you'd enjoy reading, things you think I'd enjoy doing, things you think I need to focus on--I'd love to hear them.

In honor of gilana, tonight I tried a recipe from an issue of BHG that Mom gave me, with a few minor changes.

( #65 Herbed Cheese-Stuffed Salmon )

Served with rice pilaf mixed with spinach and roasted broccoli, this was a very tasty meal. I went ahead and used basil in the broccoli this time and it was the best yet.