Hello again, TV viewers! This week, on Tabitha’s Kitchen, we’ll be making this succulent broiled salmon with lemon and capers, but before we begin, an important word about food safety: When working with fish, it’s important that everything be clean and sterile. And since, as they say, sunlight is the best disinfectant, place your fish near a window the afternoon before cooking and then, uh, just leave it there and go out for awhile, maybe shopping or a movie because, you know, there’s no point in, um, just standing around watching it, right? I mean, it’s not like anyone’s just going to walk up and take your fish, that’s just silly.
No touchy!
Maybe we need a “No Touchie Da Fishie!” tag?
Yes yes please!
Hilarious setup, Mike.
Very sneaky puss! Fix yourself up with a periscope next time? If there is a next time!!
“Would I take your fish? Moi? Of course not.” 😼
Hmmm.
Dried out cat food pellets from the last decade or fresh line-caught chinook salmon?
YOU CHOSE WISELY
The name “Tabitha” always makes me think of the video on CO of the kitten crying to come inside. “Today is an outside day, Tabitha.” Anyone else remember?