On a sweltering day in October, I spent a long time in a sea of sharks.
In the swelter, the fish were so big they looked like fish on steroids.
And as I tried to get to the bottom of it, the water around me seemed to become an ocean of fish.
I was in the middle of the ocean when I made this incredible shark fin dish, called Malibu Surf.
I wanted to make something that would make you feel like you were swimming in the ocean, but without the shark fin.
This is the dish I made for a friend, who wanted to eat it.
I was in my kitchen at the time, making this dish.
This was not the first time I made shark fin fish, so I had a few recipes in my back pocket that I could go back and re-create in my own kitchen.
I tried out all of them.
But one of my favorites was Malibu, which is the fish I grew up eating.
It’s the shark in the bottom.
So, I had this recipe in my head for Malibu.
And then, I did it.
It took me about an hour to make.
I made the soup, and I poured the ingredients into a large bowl.
I used a bamboo spoon to scoop the soup into bowls.
I poured it into a glass bowl.
Then I put the bowl on the stove and let it cook for a few minutes, to let the flavors penetrate.
I then poured the broth into a pot and brought it to a boil.
Then, I added the bones in the pot.
The bones were the ones I had in my garden, which I had been storing them in.
They were the bones of fish that had been preserved by the sun.
I had the bone marrow of a kingfish.
They’re the ones that are bone-dry, so they have a good flavor.
And the broth is the flavor that comes from the bones.
It has all of the flavors that the fish has in it.
The broth, I thought, is perfect for this dish, and it’s perfect for making shark fin salmon, the dish we’ll be talking about.
Now, you may have noticed I said it was perfect for a fish.
In fact, you can make it with any fish, from any size fish.
And it tastes just like the fish in the bowl I had, so that’s the reason I’m using it.
And you can actually make it in a bowl that you can get to.
But I’m making it with a fish that I grew in my backyard, which means it’s one of the most amazing things you can do in the kitchen.
It was actually the fish that was the inspiration for this recipe.
I had this idea that we could grow this kind of fish, but it’s a little harder.
We needed to get a lot of fish in here, so we had to get some bone marrow.
But then, there’s this big pond in Malibu Bay.
I thought we could just put this giant fish in there and it would be perfect for the soup.
And then, when we were in the water, it was amazing.
It tasted so good, and when we got back in the boat, the rest of the fish had gone into the pot and were all starting to grow, and the soup was starting to bubble.
But when we brought it back to the boat the fish seemed to be a little sluggish, so my dad had to go back in to take care of it.
I have this big, big, giant shark fin, which was about two feet long, which made this dish feel like it was a little bit more than half a bowl.
And I think that was one of our biggest selling points.
I just wanted it to be the perfect size and I wanted it not to look like a shark fin and it was also not too shiny, so the broth wouldn’t taste like it had been cooked.
So that was really what made it a big success.
We’re going to be making this soup again next week, and we’re going over this recipe and how it was done.
It looks so much like the original recipe that I think it will be a very popular one.
And if you’re like me, it’s going to make you wonder what else you could make with the ingredients you have at home.
And if you like sharks, make this Malibu Shark Fin Soup, too.
Malibu surf is a dish you can find at your local Chinese market or online, and you can have it with rice or noodles or whatever.
And because the soup is so similar, you won’t have to worry about getting too many fish.
But if you have a big fish like a kingfisher, you might want to have a bigger bowl.