Recipe: Miso Sablefish

Hope everyone had a great weekend! It was a long weekend here in the U.S., and I went to a record fair, had a lovely dumpling brunch, took in a super fun comedy show, and finally saw Camp Miasma (LOVED it). And I drew you a newsletter comic! As promised, here’s a reasonably simple version of Miso Sablefish!

My partner Niles also likes to broil this dish rather than baking it. I’m a little scared of the broiler (which is a ridiculous thing for an adult woman to say), but it does make for a deliciously crispy skin. If you aren’t afraid of the broiler, try broiling this on high for 8-10 minutes, depending on the thickness of your filets.
Upcoming Events:
This coming weekend, September 12 and 13, I will be at the Small Press Expo, in Bethesda, Maryland! This is one of my favorite comics shows ever, it’s always such a stellar show full of talented artists. If you’re anywhere in the DMV, please swing by! I’ll have books and prints, minicomics, magnetic bookmarks, and I will be very happy to see you.
What I’m Into Lately:
I have convinced my book club to read Glorious Exploits by Ferdia Lennon, one of my absolute very favorite books of the last few years. I’m rereading it myself now, and it’s just as delightful the second time around. This time I’m reading a physical book instead of listening to the audiobook, and while both are fabulous, the audiobook is read by the author and it’s just so so so charming. The book is about two unemployed potters in Syracuse during the Sicilian Expedition of the Peloponnesian war, the Athenian prisoners that Syracuse is slowly starving to death in their quarries, and the importance of art even in our darkest and most difficult times (a subject matter that’s a little salient for me these days). It broke my heart the first time around and I can’t wait for it to break my heart again.
What Toki’s Into Lately:
I’ve been testing some of the recipes for the cookie book, and I tried extra hard to make these ones into Toki portraits. Toki wasn’t as pleased to pose with his cookie counterpart. (Special thanks to Sara Varon and Liz Mason for helping me get this shot!)


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