annie blog

It is funny how different children are. For instance, my third boy, the 5 year old, is a very picky eater. He eats so little that, sometimes, I wonder what is holding him together. The two older boys are good eaters and they like most things. However, the baby outdoes them all in the area of eating. This is the baby who will eat guacamole with a spoon, wants to eat any raw vegetable or fruit in his sight and expressed his first real temper months ago when I wouldn’t give him more than one orange. He is also into everything, so, as the dinner preparations were getting underway last night, I put him in his highchair for a little appetizer and so that I could get some stuff done. When dinner was over and I told Jon all that he had eaten, Jon said that I should blog it….so here it is: half of a plum, two big pieces of cheese, a slice of tomato, a hamburger (no bun), a bit of a mushroom, a bunch of fries, a glass of milk and a handful of M&Ms. And I think that I might be forgetting some stuff. Not the healthiest dinner….but it was burger night at the Barlows.

Last night, the baby (19 mo/old, E) came running around the corner into the kitchen. He was looking triumphant because he had just raided my purse and had my lipstick clutched in his little hand. I asked him, “Baby, why do you always get Mama’s lipstick out of her purse?” Without missing a beat, he said, “I-don-know.” Whoa! I really didn’t think that he would answer me. I do wish he would choose something else to get out of my purse. Lipstick just isn’t the same after a little boy has messed with it.

Last night, the baby (19 mo/old, E) came running around the corner into the kitchen. He was looking triumphant because he had just raided my purse and had my lipstick clutched in his little hand. I asked him, “Baby, why do you always get Mama’s lipstick out of her purse?” Without missing a beat, he said, “I-don-know.” Whoa! I really didn’t think that he would answer me. I do wish he would choose something else to get out of my purse. Lipstick just isn’t the same after a little boy has messed with it.

Last night, the baby (19 mo/old, E) came running around the corner into the kitchen. He was looking triumphant because he had just raided my purse and had my lipstick clutched in his little hand. I asked him, “Baby, why do you always get Mama’s lipstick out of her purse?” Without missing a beat, he said, “I-don-know.” Whoa! I really didn’t think that he would answer me. I do wish he would choose something else to get out of my purse. Lipstick just isn’t the same after a little boy has messed with it.

What did you want to be when you were young? I can’t remember if I ever knew what I wanted to be. I do remember having friends who absolutely knew what they wanted to be….doctor, lawyer, artist, etc. I think that I was/am a little envious of folks that just *know*. Not that it really matters. And, I’m sure that the percentage of people who actually are doing what they always wanted to do and are happy doing it is pretty low. Still. I guess what made me think about it lately is a catalogue that we got a few weeks ago. It was from Boden — the one for children. In it, the little girl models tell what they want to be when they grow up. It was a hoot. I loved their choices. Trampolinist, horse rider, ballerina, artist, potter….

What did you want to be when you were young? I can’t remember if I ever knew what I wanted to be. I do remember having friends who absolutely knew what they wanted to be….doctor, lawyer, artist, etc. I think that I was/am a little envious of folks that just *know*. Not that it really matters. And, I’m sure that the percentage of people who actually are doing what they always wanted to do and are happy doing it is pretty low. Still. I guess what made me think about it lately is a catalogue that we got a few weeks ago. It was from Boden — the one for children. In it, the little girl models tell what they want to be when they grow up. It was a hoot. I loved their choices. Trampolinist, horse rider, ballerina, artist, potter….

What did you want to be when you were young? I can’t remember if I ever knew what I wanted to be. I do remember having friends who absolutely knew what they wanted to be….doctor, lawyer, artist, etc. I think that I was/am a little envious of folks that just *know*. Not that it really matters. And, I’m sure that the percentage of people who actually are doing what they always wanted to do and are happy doing it is pretty low. Still. I guess what made me think about it lately is a catalogue that we got a few weeks ago. It was from Boden — the one for children. In it, the little girl models tell what they want to be when they grow up. It was a hoot. I loved their choices. Trampolinist, horse rider, ballerina, artist, potter….

This is the dinner that I had last night. (P.S. 8/9/05: I had this at a local restaurant…some of my readers thought that I actually made this for dinner! Maybe someday in the future. :))

Almon-Encrusted Tilapia with Amareto Butter Sauce and Fresh Berries

For sauce:
1/4 cup amaretto
2 cups heavy cream
1/4 cup unsalted butter at room temperature, divided
salt
ground white pepper

For fish:
1 2/3 cups sliced almonds (about 5 oz.)
2 T all -purpose flour, plus more for dredging
salt
ground white pepper
1 pinch ground red (cayenne) pepper
1 1/2 teaspoons lemon-pepper seasoning
2 T beaten egg
1/4 cup milk
4 tilapia fillets (about 7 oz. each), rinsed and patted dry
2 T butter, divided

Cooked wild-rice blend
1 cup coarsely chopped strawberries, divided

To prepare sauce: Warm amaretto in a small skillet over medium heat; when amaretto begins to bubble, quickly touch the surface with a lighted match and flame the amaretto. When flames subside, set aside. In a heavy sauce pan, cook cream over medium heat, stirring constantly, until thichened and reduced by about half. Stirring constantly, add butter, about 1/2 T at a time. (Adding butter too fast will cause the sauce to curdle.) Stir in amaretto and salt and pepper to taste. Set sauce aside in a warm place. (Makes about 1 1/3 cups sauce. )

To prepare fish: Preheat the oven to 400 degrees. In a food processor, grind almonds to the consistency of coarse meal. Add 2 T four, 1/4 teaspoon salt, 1/8 teaspoon white pepper, cayenne and lemon-pepper; pulse to combine well. Pour additional flour into a shallow bowl for dredging.
To make an eg wash, stir together egg, milk, 1/8 teaspoon salt and a pinch of whilte pepper.
Dredge each fillet in flour, coat with egg wash, then coat with almond mixture, pressing firmly to adhere.
Place 1 T butter in each of 2 large ovenproof skllets; place over medium-high heat until butter melts. Add fish to the skillets; saute until bottom is golden brown, about 3 minutes. Turn fish; transfer skillets to oven and cook 7 to 9 minutes, until fish flakes easily. Arrange each fillet on a bed of rice, drizzle with about 1/4 amaretto Sauce, and top with 1/4 cup strawberries.

This is the dinner that I had last night. (P.S. 8/9/05: I had this at a local restaurant…some of my readers thought that I actually made this for dinner! Maybe someday in the future. :))

Almon-Encrusted Tilapia with Amareto Butter Sauce and Fresh Berries

For sauce:
1/4 cup amaretto
2 cups heavy cream
1/4 cup unsalted butter at room temperature, divided
salt
ground white pepper

For fish:
1 2/3 cups sliced almonds (about 5 oz.)
2 T all -purpose flour, plus more for dredging
salt
ground white pepper
1 pinch ground red (cayenne) pepper
1 1/2 teaspoons lemon-pepper seasoning
2 T beaten egg
1/4 cup milk
4 tilapia fillets (about 7 oz. each), rinsed and patted dry
2 T butter, divided

Cooked wild-rice blend
1 cup coarsely chopped strawberries, divided

To prepare sauce: Warm amaretto in a small skillet over medium heat; when amaretto begins to bubble, quickly touch the surface with a lighted match and flame the amaretto. When flames subside, set aside. In a heavy sauce pan, cook cream over medium heat, stirring constantly, until thichened and reduced by about half. Stirring constantly, add butter, about 1/2 T at a time. (Adding butter too fast will cause the sauce to curdle.) Stir in amaretto and salt and pepper to taste. Set sauce aside in a warm place. (Makes about 1 1/3 cups sauce. )

To prepare fish: Preheat the oven to 400 degrees. In a food processor, grind almonds to the consistency of coarse meal. Add 2 T four, 1/4 teaspoon salt, 1/8 teaspoon white pepper, cayenne and lemon-pepper; pulse to combine well. Pour additional flour into a shallow bowl for dredging.
To make an eg wash, stir together egg, milk, 1/8 teaspoon salt and a pinch of whilte pepper.
Dredge each fillet in flour, coat with egg wash, then coat with almond mixture, pressing firmly to adhere.
Place 1 T butter in each of 2 large ovenproof skllets; place over medium-high heat until butter melts. Add fish to the skillets; saute until bottom is golden brown, about 3 minutes. Turn fish; transfer skillets to oven and cook 7 to 9 minutes, until fish flakes easily. Arrange each fillet on a bed of rice, drizzle with about 1/4 amaretto Sauce, and top with 1/4 cup strawberries.

This is the dinner that I had last night. (P.S. 8/9/05: I had this at a local restaurant…some of my readers thought that I actually made this for dinner! Maybe someday in the future. :))

Almon-Encrusted Tilapia with Amareto Butter Sauce and Fresh Berries

For sauce:
1/4 cup amaretto
2 cups heavy cream
1/4 cup unsalted butter at room temperature, divided
salt
ground white pepper

For fish:
1 2/3 cups sliced almonds (about 5 oz.)
2 T all -purpose flour, plus more for dredging
salt
ground white pepper
1 pinch ground red (cayenne) pepper
1 1/2 teaspoons lemon-pepper seasoning
2 T beaten egg
1/4 cup milk
4 tilapia fillets (about 7 oz. each), rinsed and patted dry
2 T butter, divided

Cooked wild-rice blend
1 cup coarsely chopped strawberries, divided

To prepare sauce: Warm amaretto in a small skillet over medium heat; when amaretto begins to bubble, quickly touch the surface with a lighted match and flame the amaretto. When flames subside, set aside. In a heavy sauce pan, cook cream over medium heat, stirring constantly, until thichened and reduced by about half. Stirring constantly, add butter, about 1/2 T at a time. (Adding butter too fast will cause the sauce to curdle.) Stir in amaretto and salt and pepper to taste. Set sauce aside in a warm place. (Makes about 1 1/3 cups sauce. )

To prepare fish: Preheat the oven to 400 degrees. In a food processor, grind almonds to the consistency of coarse meal. Add 2 T four, 1/4 teaspoon salt, 1/8 teaspoon white pepper, cayenne and lemon-pepper; pulse to combine well. Pour additional flour into a shallow bowl for dredging.
To make an eg wash, stir together egg, milk, 1/8 teaspoon salt and a pinch of whilte pepper.
Dredge each fillet in flour, coat with egg wash, then coat with almond mixture, pressing firmly to adhere.
Place 1 T butter in each of 2 large ovenproof skllets; place over medium-high heat until butter melts. Add fish to the skillets; saute until bottom is golden brown, about 3 minutes. Turn fish; transfer skillets to oven and cook 7 to 9 minutes, until fish flakes easily. Arrange each fillet on a bed of rice, drizzle with about 1/4 amaretto Sauce, and top with 1/4 cup strawberries.