Friday

Pan fried tilapia (Not really a recipe, see June 15, 2008)
Harvest grains (Yes, we import this TJs product)
Peas with pearl onions

Hot tea
Cupcakes
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Perhaps we were inspired by the thousands of fish frys going on in the Buffalo area for the Fridays during Lent, perhaps we just like fish this way, you can decide. we are revisiting our healthful fried fish for this first Friday of the Lenten season. I cannot get over how easy, how flavorful, and how un-greasy this is! Yum! We get the harvest grains form my parents who have access to Trader Joe's. They're a grain blend with Israeli cous cous, quinoa, and other whole grains, plus some orzo. You make it with a broth, not water and it turns out to be this AMAZING side dish, with virtually no work. Desipte the lack of great fresh veggies in the markets, M and I are really beginning to think spring, so frozen baby peas and little onions fit the bill tonight. We know spring will come...eventually!

Prep Notes
Difficulty: Super easy
Chopping: None
Time: 40 minutes
Make ahead: I would do all of this right before serving.

Reaction
J: "Who expected this love of fried food???"
M: "Rediculously easy."

Sunday - Happy Father's Day!!!!

Pan fried fish - no recipe needed :)
Harvest grains
Artichokes

Hot tea
English toffee
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We're having a celebratory meal tonight! All of us love fish and this is a new method we've tried out. Pan frying sounds like heavy batter and lots of oil, but it doesn't have to be. We dip the fish in skim milk and then dredge in seasoned flour (flour, salt, pepper, and a bit of cayenne). You then heat a thin coat of oil in a large skillet over medium heat and fry the fish until browned and cooked through. A spatter guard is useful, but not very necessary if you keep the heat moderate. The rest is just yummy - a mix of non-traditional grains from TJs and artichokes, one of our favorite vegetables. What a great meal!

Note: We had our nascent Father's Day tradition (two years!) of doughnuts in bed this morning. What a life!

Prep Notes
Difficulty: Super easy
Chopping: Artichoke leaf tips, top and stem
Time: 30 minutes
Make ahead: I always make the artichokes ahead so we can eat them room temp. The rest should be done last minute.

Reaction
J: "Fried fish meets 'the 5' - AMAZING!"
M: "A fish for all seasons."