Hickory dickory dock this blog post is such a crock
Sometimes I wonder what it would be like to work from home. This week I’ve been on Spring Break, and since I have a book to finish writing (almostdone almostdone almostdone), I get to try out this whole working from home gig.
I apologize for the amount of times I’m going to punch you in the face with citrus this week. But not really. It hurts, I know.
I swear, I wasn’t going to share another recipe from “Emeril at the Grill,” but last weekend, we tried his Pork and Chorizo Burgers , and you’ve got to try them.
Day 81. Happy Friday!
One of our friends called to say he needed to come by our house and pick something up.
“Scalloped” is an attractive word, isn’t it?
Since I began working from home, I have no doubt I have saved a ton of money by not buying those yogurt-granola cups and salad bar lunches everyday.
Sole Amandine is a very old French classic, but, as we can all appreciate, the recipe is a simple one. Essentially, the dish is pan-seared filet of fish with a sauce of browned butter, almonds, and lemon. What I love about the recipe is that it works amazingly well with any type of fish; trout, haddock, tilapia – you name it.