kalutrushka

magically, i had a potato ricer at home all along. this saves the peeling step, so i can directly boil the potatoes skin-on. now, this is exactly what i need, in a time of swollen cheek and stitched-up gum. i've also found my desirable milk-butter-potato ratio. 1kg potatoes (before boiling), with 150g milk (full-fat) and 100g butter. it gives a firm mash that smells just milky and buttery enough.
a quick search on the net gave me the marinade for the salmon: 2 tbsp olive oil, 1 minced garlic clove, 1 tbsp dried rosemary, juice and zest of half a lemon, ground black pepper. i think i made a mistake pouring the marinade over the fish when i sent it to the oven. the lemon juice simply gathered and made it all too sour. but still edible and very fragrant.