With a Grateful Prayer and a Thankful Heart: 11/1/09 - 11/8/09

Thursday, November 5, 2009

Collection of Vintage Edgar A Guest Books

I am sharing my collection of books filled with sweet poems by the prolific
poet and journalist, Edgar A. Guest

Tuesday, November 3, 2009

Backyard Birds, Tufted Titmouse, Blue Jay and Sparrows

Here are just a few of the visitors we've had at the feeder this week.

Tufted titmouse
Blue Jay




sparrows
I wasn't fast enough to get a picture of the chickadees or cardinals ~
they are more skiddish and quickly flew off.

And...
even with the chilly, rainy weather, there is another bloom on the Angel Trumpet

Tilapia

Surprisingly good, was my reaction! I love, love, love most all foods with few exceptions. I love shellfish... shrimp, crab, lobster. But fish... ugh... even so-called mild fish... it just always tastes... well, fishy!

My husband and kids love all kinds of fish and serve it often. I have to turn the other way when they slurp down oysters and muscles and other nasty looking ocean stuff. So, when I found a package of individually wrapped Tilapia for a very inexpensive price in the frozen section of the grocery store, I reluctantly put it in my cart.
After a fast and easy preparation and just a few minutes in a grill pan, there sat what looked and smelled rather appetizing... even, do I dare say, inviting.
I served it with a lemon pasta dish, asparagus and crusty bread and planned on leaving the Tilapia for my husband.
(See, I didn't even dress the plate with pretty lemon slices and sprigs of parsley 'cause I never thought I'd be posting this recipe)

My senses thought...
hmmm... well... maybe I should give it another chance... after all, I am trying to add more healthy omega-whatever to my diet. I'll just take a tiny piece of the golden, crusty edge just to sample it...

and... i liked it. a lot.

Here is the very easy recipe:

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Blackened Tilapia
4-6 tilapia
2 tablespoons paprika
2 teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons dried, crushed basil
1 teaspoon onion powder
1 teaspoon dried thyme
1 cup unsalted butter, melted (I used far less)

Heat iron skillet (I used a grill pan) on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side.




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