Autumn!
Autumn is coming, and I'm so excited because it is my absolute favorite time of year. Not only are the trees spectacular, I know that Winter is on its way. Although Winter isn't my favorite season (I'm not a fan of treacherous, icy roads), Autumn makes me feel like it's nature's way of tucking in the world, gearing up for hibernation. In this "hibernating" state, I love to make lots of venison roasts, ragu (thanks to my cousin, Lindsay and her Italian family), soups, stews, Guinness Pie (no, I won't cook the cat...yet), pheasant, lots of risotto (which is good at any time of year but warming and comforting in the winter), and chicken and noodles (speaking of warming and comforting). Not to mention fall vegetables (such as squash), and fall pies (apple, pumpkin), pumpkin bars, and my grandma's famous apple dumplings. Not sure if I will post that recipe yet....it is a family secret and I may have to get special permission. Plus, I utilized that to come up with my apple pie recipe, so I might just have to keep that to myself. But, if you are friends and family, you can be guaranteed a taste!
Aside from food, Remi always seems to have more energy, and I love how the horses' coats get fuzzy and furry. In the Springtime I am more than ready for their coat to shed out to reveal the sleek and shininess. Stay tuned for more recipes! Tomorrow night I am making one of my favorite easy meals:
Parmesan Crusted Fish
Pepper
Salt
Flour
1 Egg (beaten)
2 Cups Parmesan
1 Diced Dried Chili Pepper
1 T of Olive Oil, 1 T of Butter
Oh yeah, I almost forgot to add this! - 2 Tilapia (or Cod, or any mild white fish) -
1 Acorn squash, cut in half
4 T of brown sugar
2 T of butter
Preheat oven to 350
Bake acorn squash upside down on a cookie sheet for about 30 - 45 minutes
Remove squash from oven and turn onto a plate so the flesh is facing up.
Place butter and brown sugar into the squash and place in a baking dish (so the squash won't tip over).
Bake another 30 minutes.
I also will be making mashed potatoes...I have to have potatoes. We are kindred spirits, potatoes and I.
Aside from food, Remi always seems to have more energy, and I love how the horses' coats get fuzzy and furry. In the Springtime I am more than ready for their coat to shed out to reveal the sleek and shininess. Stay tuned for more recipes! Tomorrow night I am making one of my favorite easy meals:
Parmesan Crusted Fish
Pepper
Salt
Flour
1 Egg (beaten)
2 Cups Parmesan
1 Diced Dried Chili Pepper
1 T of Olive Oil, 1 T of Butter
Oh yeah, I almost forgot to add this! - 2 Tilapia (or Cod, or any mild white fish) -
- Season fish with salt and pepper (maybe a bit of garlic as well)
- Dust with flour
- Dip in the egg
- Cover with Parmesan cheese (really pack it onto the fish)
- After the butter has melted and the oil is hot (but not too hot - medium heat), place the fillets into the skillet and cover.
- Cook on each side about 2 minutes (or until golden brown)
- This recipe takes less than ten minutes to throw together and have ready, so before that, I usually roast my veggies and have my potatoes cooked and ready to go.
1 Acorn squash, cut in half
4 T of brown sugar
2 T of butter
Preheat oven to 350
Bake acorn squash upside down on a cookie sheet for about 30 - 45 minutes
Remove squash from oven and turn onto a plate so the flesh is facing up.
Place butter and brown sugar into the squash and place in a baking dish (so the squash won't tip over).
Bake another 30 minutes.
I also will be making mashed potatoes...I have to have potatoes. We are kindred spirits, potatoes and I.
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