Ruby had plans for the morning, so she wouldn’t be around until noon. At one point Yang decided to take her into the kitchen and show her how to make cupcakes. When they were done she was a mess of flour, but she was grinning and the cupcakes didn’t turn out too odd when they took them out of the oven. James joined them in the kitchen to ice the cupcakes, laughing along with both of them while he did.
In the front Qrow sat at his cake table, reorganizing his cake book in the downtime. Every time James laughed, he looked up and glanced at them through the window before frowning and going back to his cake sheets.
1 ½ pounds cod or other whitefish cut into 1-ounce strips
2 recipes Todd’s Slaw, recipe follows
Preheat oven to 300 degrees F.
To make the batter:
Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd’s Slaw.
2 bunches scallions (green parts only), for garnish
Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.
After Ruby arrived, Qrow gave Yang the rest of the day off and the girls went for lunch. With Winter off to see to her sister, it was just Qrow and James again. James settled behind the register while Qrow disappeared into the kitchen, their usual routine for the shifts that were just them.
Eventually, though, Qrow wandered back into the front, settling in the chair behind the counter so he and James could chat while he worked on designs for their t-shirt. There just wasn’t anything to keep them occupied in the shop right now.
“So where’d you work before this?” Qrow asked, trying to make conversation.