I got up on 11:00am this morning...when I drew the blinds, guess what did I saw at that time? Boundless snowflake are dancing in the sky! It's hard to imagine the scene of snowing just after a warm sunshining Friday!

There are still quite a lot of passers-by in the street, caring nothing about the snowing weather as me, and going on cheerly. 

Since it is spring for Calgary now, the snow melted when it touched the ground. No sign left to show their traces. After one hour, the snow stopped and birds went out to sing and fly. I finished my lunch and talked with my net friends on line.

This luch is simply and easy. I tried to cook the fish chin by the oven. The taste is quite goluptious! Let me introduce it here below.

I bought the frozen fish chins from T&T about four days ago. I can not have them one time because I am single here. So I salted them and stored in the refrigerator.

Today I took three fish chins out and put them on an aluminium paper plate, with minced cilantro, shallot pieces, ginger pieces, some soy sauce and peanut oil. Then I used the aluminium foil to pack the plate, put it on the oven plate, and set the temprature to 325℃. After 20 minutes, I shut down the oven and did not take it out untill 10 minutes later.

Unripping the aluminium foil, a fine smell comes suddenly! I can not help having one piece of fish at once. Wow, it is really tender and delicious! The taste is comparable to the Cantonese soy-sauce steam fish! On the other hand, because this is fish chins, the texture-taste is more delicate and smooth than other parts of a fish. It will be a good recommendation to entertain my guests next time!

【Chinese version】

十一点,终于依依不舍地起了床...拉起百叶窗,你猜我看到了什么？漫天飞舞的雪呀！没到卡城之前，真是很难想象温暖的阳光忽然停滞、瞬间雨雪飞扬的景象。

街上还有不少行人，似乎也和我一样，不在乎这瞬间风雪的天气，照样兴高采烈地跑着。因为已经春天了，所以雪落到地上即时便融化了，没留下任何痕迹。一个小时后，雪停了，鸟儿们又快活地飞出来，歌唱着。我也吃完了午饭，在电脑前跟网友们聊天。

今天中午的饭菜依旧简单，但我似乎又多做了。尝试了一下用电炉烤鱼下巴，没想到效果还不错！下面给大家介绍一下。

从冰箱里拿出三四天前已经腌好的鱼下巴---当时买回来是一大包急冻侧鱼下巴，洗干净后给它们涂上盐，放进盘子里。因为自己一个人，吃不了那么多，所以只拿了三个出来做汤，余下的洒点胡椒粉，又放回冰箱里去了。今天也一样，又拿了三个鱼下巴出来，放在锡纸盘里摆好，当然上下都铺上了切碎的芫茜，扔了几根葱段姜片，浇点生抽生油，再拿出卷锡纸，把锡纸盘包好，放在烤盘上就完事了。

温度调的是325度，是最常用的一个温度段吧，烤到20分钟的时候，我就把烤炉给关了。关炉后里面炉温尚高，所以又等了10分钟才把碟子拿出来。

撕开锡纸，香气扑面而来，连我这个向来不爱吃鱼的人也迫不及待地立刻夹了一块尝尝。果然肉质鲜嫩！和广东的豉汁蒸鱼有的一拼喔！并且，由于是鱼下巴的肉，所以味道更为细嫩幼滑。看来，以后招待客人时，有好菜拿的出手啦！