My Dark Passenger/ Pan Crisped Fish with Spinach in a Lemon Tarragon Sauce

My dark passenger exists within. It is the one who protects me from the world and only comes out when provoked. My dark passenger is the one who you see when you look through my eyes into my soul, she is fearless, unemotional and can conquer the world. She is the one who will turn your head and drop your jaw, she is the one who will protect me from pain and shield me from the contempt of others. She lays in darkness and feeds on light, but she has been dormant for some time. Maybe it was to see if I could stand on my own two feet and conquer the world only to fall into a pit of despair and need to summon her yet again for wisdom and protection. Maybe she is the one who can fix what has been broken. 

My dark passenger is curious. She wants to rule the world whether it be global or her own. She is the only one who truly sees the truth in others as within herself. She feeds of the satirical side of life and her wit and sarcasm are not to be compared to another. She is strong and can defeat her enemies. She will never look back at the carnage she leaves behind only smile and strut away. She doesn't care about the destruction she leaves in her wake. She will destroy all those who trespass against her with the truth and will bring down your house of cards that was once strategically built if you betray her. She is a righteous beast who only wants peace,

My dark passenger looks to right so many wrongs, she looks to change the world and end the violence that we see so much of today. The endless wars over Gods and beliefs that have so many trying to destroy each other. Why? Why do we keep fighting the same wars, that's insanity afterall.

My dark passenger is a sexy beast. She is the one who will leave you craving for more. She is a passionate vixen who will cast her spell for those to fall under. She is the one who will excite and arouse you to your highest peak. She will remain faithful to the ones that believe in her but once they stray she will extinguish the flames and kill your fire. She is the one she is your one and only. She is a goddess, a fiery creature from my soul. Her heart is not someone's sacrifice to be left at the altar for a dark force to engulf in it's cold, steel digestive tract. She is the epitome of Aphrodite...at least for someone if not for myself. 

My dark passenger is the one I need to cast upon the world to leave my mark then recoil back into the dark depths of my soul until her services are needed again. 

My dark passenger is here, Not for your enjoyment but for your fear. The one who needs her the most is me and it's time for her to set me free.


Dragons Herb

The name Tarragon is a corruption of the French Esdragon, derived from the Latin Dracunculus (a little dragon), which also serves as its specific name. It was sometimes called little Dragon Mugwort and in French has also the name Herbe au Dragon. To this, as to other Dragon herbs, was ascribed the faculty of curing the bites and stings of venomous beasts and of mad dogs. The name is practically the same in most countries. Pan Crisped Fish with Spinach and Lemon Tarragon Sauce ingredients:  1/4 cup Unsalted butter 2 teaspoon Shallots, fresh, minced 1 tablespoon Parsley, fresh, minced 2 teaspoon Fresh tarragon, finely minced 2 tablespoon Freshly squeezed lemon juice 2 tablespoon Olive oil 1 each Garlic clove, minced 14 oz Baby Spinach 1/4 cup Flour 1 teaspoon Salt 1/2 teaspoon Black pepper, freshly ground 2 each Eggs, slightly beaten 11/2 cup Panko bread crumbs 4 each Flounder fillets, fresh directions: 1. Prepare sauce. Heat a large skillet over medium-low heat. Melt butter, then saute shallots until lightly golden, stirring often, about 3 to 4 minutes. Turn off heat. Add parsley and tarragon, and then lemon juice. Pour sauce into a small bowl, removing all sauce from pan with a rubber spatula. Set aside. 2. Prepare spinach. Heat 1 tsp. olive oil over medium heat in same skillet you used for sauce. Saute garlic for about 30 seconds. Add spinach, cover, and cook until wilted (stirring several times), 3 to 4 minutes. Remove spinach to a plate and set aside. 3. Prepare fish. Set out three wide, shallow bowls. Place flour, salt, and pepper in one bowl and stir to combine. Place lightly beaten eggs in second bowl, and bread crumbs in third. Dip each piece of fish into flour, then eggs, and then bread crumbs. Press bread crumbs lightly onto both sides of fish, then place on a plate or sheet pan. 4. Heat remaining 2 Tbsp. oil in skillet over medium heat. You may have to cook fish in two batches. Sauti fish until coating is golden on both sides, 2 to 3 minutes per side. Repeat with a second batch, if necessary, adding additional oil to pan if needed. 5. Check that sauce is still liquid; if it has started to solidify, reheat in microwave for a few seconds and stir until smooth. When fish is ready, divide spinach among four plates, top with fish, and spoon a quarter of the sauce around (not on top of) spinach and fish on each plate. Serve immediately. Suggestions: Fresh tarragon can be substituted for 3/4 tsp. dried. Large fillets should be about 1 to 1 1/4 lb. each.