Time to take a short break from the grill. (Well, sort of.) I noticed in the store the other day that red snapper was available at a good price, and that got me to thinking. PJ likes snapper, usually stuffed with something like crab. But putting the fish into a nice sauce is also a [...] Read more »
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The plane leaves in less that 48 hours for Ireland, and I’m ready to go. Well, okay, I’m not quite ready. Other than finishing a report or two, traveling home, then shopping, packing and stuff like that, though, I’m ready. The relatives came over and you fed them. Oh, you ate too! If you’re like me, you “tested” everything regularly before it found its way to the overloaded tables for the Big Meal. Then you ate again, just to be sociable; you ate so much that your I.Q. dropped to somewhere below your shoe size, [...] Read more » When my wife and I moved back to the Republic after completing our “missionary work” (four years in purgatory proselytizing to the heathens in the wilderness of Michigan, up near Santa’s house somewhere), we lived for a short while way out northwest of the city. We were actually in Williamson County, and a long drive [...] Read more » I’m a big fan (don’t take that too literally!) of Tex-Mex cuisine. Maybe “cuisine” is too snooty a word for these tasty, hearty dishes. It’s the cooking of working men and women, with few pretenses and no plan to grow up into a “cuisine.” Anybody who hangs around the Chile Underground even the tiniest bit knows I’m a fan of beer. But even I never considered bathing in the stuff! (Well, okay; there was this one time back in grad school, but I’m hoping the other victims perpetrators participants remember even less about the incident than I do.) Sometimes you want fish, but you just don’t want to cook. Like maybe it’s really hot out. Or you just want a quick, chilled appetizer. 1 lb tilapia fillets (or similar whitefish) I just went back to school. |
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