Saturday, September 22, 2007

Tilapia and Polenta


Hubby is at it again. Dinner menu is Tilapia and Polenta. He does this "thing" with the polenta by adding garlic, chicken stock, salt, pepper and Fontina cheese. Brings to a boil and talk about delicious! Smooth and creamy. Fries the Tilapia 'till it's crisp around the edges..yum...He used to make this incredible lemon sauce to go with the fish. Guess I'll have to go begging.

Nothing much doing here today. Got up early to hit the stores. If you get there before the crowds you don't have to fight to get to what you need. Around here that usually means getting there by 7:30am or so.(grocery) All else usually opens around 9 or 9:30. I hate Saturday shopping. If you wait 'til later in the morning...well, don't. I remember getting up at 5:00am just to get to Wal-Mart before the crowd.

Well, bought a few books at Books-a-Million so there's no time like the present to go get started. Y'all have a great night or day, which ever comes first!

2 comments:

Anonymous said...

Recently, I tried going to a smaller purse only to forget I needed space for cell phone, sun glasses, hand sanitizer, extra binky! :)

Your daughter sounds a lot like mine; she'd have jumped on me for putting her @ #5. Actually, she knows I have a blog but doesn't know where it is. hehehe

Anonymous said...

I LOVE Tilapia.....

Preheat Oven to 350 F
Grease a 9x13 pan or dish
Mix pumpkin, milk, eggs, sugar, cinnamon and salt together in a separate bowl.
Pour into 9x13 dish
Sprinkle all of the cake mix gently over the wet ingredients
Sprinkle all the pecans over the dry cake mix
Drizzle the butter over the pecans
Do Not Stir!
Place in oven and bake for 60 minutes.
Do Not over bake!
Let cool then place in the refrigerator for at least 3 hours of overnight.
You can make this several days ahead of event, just keep covered with plastic wrap.
Enjoy!