Peppy's Fish Rubs

Fish Rub One:
1/8 cup olive oil
juice of one lemon
several sprigs fresh parsley
3 to 4 fresh basil leaves
1/2 tsp seasoning salt
freshly ground pepper

Fish Rub Two1/3 cup miracle whip
juice of one lemon
1/2 cup Parmesan grated
1 tsp Italian seasoning
1 tsp Worchestershire sauce
freshly ground pepper to taste
1/2 cup melted butter
1/8 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder


Choose fish rub one or two.

Place all ingredients in a blender and puree into an even mixture.

For Salmon:

Brush the pink (non-skin) side evenly with the above mixture and bake at 450 degrees F for approximately 17 minutes.  Test with for for doneness.  It should flake easily. Make sure you line the pan with aluminum foil for quick and easy clean up.

Fish this has been tried on also:
Talapia
Swai
Red Snapper

Cooking times for thinner fish are about 8 to 12 minutes.  You do not have to turn the fish.  It will cook thoroughly without doing so. Test for doneness with a fork.

Yes, it's really that simple.  Garnish with parsley and lemon wedges before serving.

Baked Ziti

Ingredients: 


1 package of tri colored penne pasta, cooked according to the directions, cooled
1 jar of your favorite spaghetti sauce.  (I like Bertolli's roasted garlic)
4 Tbsp tomato paste
1 package shredded mozzeralla cheese

1 can of black olives (pitted)
1/4 C Parmesan cheese grated
1/2 tsp italian seasoning (more if you like the taste)




Assembly:
Pour half of the spaghetti sauce over the noodles along with the tomato paste and stir well.  Taste to see if you like more sauce.  I find this a matter of personal opinion.

Add half the package of Mozzerella cheese and all of the Parmesan to the mix saving the other half for the topping and sprinkle the seasonings on as well, mixing well to get all the ingredients well mixed up. Taste it and add a little salt and pepper if desired.  (I think the cheese has enough salt in it)

Slice half of the olives in half and mix them in with your pasta, reserving the other half for the topping.

Pour the pasta into a pre-greased oven proof dish.  Sprinkle the remaining cheese over the top and arrange the olives in a pretty pattern on the top of the cheese.

Bake the ziti at 325 degrees F for about 25 to 30 minutes until the cheese is melty.

Seafood Lasagna with Crab and Shrimp

Ingredients:

2 pkg precooked lasagna noodles
6 T butter divided
2 shallots finely chopped
3 cloves of garlic minced
1 pkg sliced mushrooms
6 T flour
5 cups milk
2 cups Parmesan cheese
pinch black pepper to taste
2 t Herbes de Provence
1 8 oz package crab meat
1  package salad shrimp (in the frozen section)
1/4 C Vermouth

Directions:

Preheat oven to 350 degrees.  Generously spray a lasagna pan with non-stick spray.

Melt 1/2 butter in a pot, adding the shallots and garlic and sauteing them until they are translucent and tender.

Add the remaining butter and melt.  Add the flour to make a roux.  Add milk a little at a time until a sauce is formed about the consistency of whipped cream.  When it comes to a boil, lower the heat to a simmer and add the cheese all the while whisking.  Add the pepper and herbes de provence.  Add the Vermouth and stir well.  Taste the sauce and adjust salt if needed.

Place one layer of lasagna noodles in the bottom of the pan and sprinkle with some shrimp and some crab.  Spoon a bit of sauce to cover the noodles. Repeat process until you reach the top layer. Do not put crab and shrimp on the top layer of the lasagna.  Pour the remainder of the sauce over the noodles enough to cover the top layer.  Sprinkle with a little Parmesan cheese.

Bake at 350 degrees for about 30 minutes until bubbly.

Raspberry Vinaigrette Dressing a la Peppy

Basic Raspberry Vinaigrette Dressing

• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp honey
• 1 tbsp dijon mustard
• 1/4 cup olive oil
• 2 T finely chopped shallots
• 1 clove garlic
• salt and pepper to taste
  
  Place ingredients in blender and puree.  Chill overnight and serve.
  
• This recipe is vegan
  
  

Peppy's Stuffed Mushrooms

Ingredients:

1 Package whole mushrooms, washed, stems removed and reserved1 Tbsp butter1 Tbsp Olive Oil
Stuffing Mixture:

1 Cup Panko bread crumbs
1 Tbsp Miracle Whip (don't use mayo, it's just not the same)
1 Tbsp sour cream
1 Can crab meat (about 6 to 8 oz)
1 Tsp onion powder
1 Tsp garlic powder
a few drops of Tabasco Sauce
Salt & Pepper to taste
1/2 cup Vermouth

1 Tbsp whipped cream cheese
1 Tbsp Herbes Provencal
1 Tbsp Balsamic Vinegar (top quality is best)
1/4 C Parmesan cheese shredded

(Added suggestion - about 1 Tbsp finely chopped roasted bell pepper)

Top with: 
1 C Shredded Cheddar/Jack Cheese


Directions:
Chop the stems and one of the mushrooms into tiny pieces and in a saute pan stir fry in butter/olive oil mixture. (Adding olive oil will ensure your butter does not burn) over medium heat until well done.  Sprinkle with salt, pepper, onion powder, garlic powder and Herbes Provencals.  Let cool.

In a separate bowl combine bread crumbs, Miracle whip, cream cheese, sour cream, vermouth, Parmesan cheese.  Add crab meat and mushroom stems.  The mixture should resemble a fairly stiff dough ball. Make sure your ingredients are well blended.

With a small ice cream scooper, stuff (place one scoop of stuffing) onto each mushroom and place in a baking dish so that the sides of each mushroom are touching.  Add about 1/4 cup of water to the bottom of the pan.

Sprinkle the top with Cheddar Jack cheese.

Bake in a 350 degree oven for about 15 to 20 minutes until cheese is golden and melty.  Serve hot. Serves about 4 people.

Essential Herb and Spice Mixes

Knowing what spices or herbs to mix together to get the flavor you want is half the battle.  In this post I will share some of my favorites. These mixes can be made in advance.  They also make pretty gifts for your chef friends.

1. Dutch Chicken Spice

2 1/2 tsp salt
1 1/2 tsp paprika
1 tsp onion powder
1 tsp curry powder
1/4 tsp corriander
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp thyme (ground) powder
1/2 tsp ground basil
1/2 tsp ground savory


2. Greek Seasoning

2 tsp oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp parsley
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried thyme powder

3. Turkish Seasoning

• • 1 1/2 Tbsp fresh ground pepper
  • 2 Tbsp cumin
  • 1 Tbsp dried mint
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp Chili powder
  • 1 Tbsp corriander powder
    1 tsp ground cloves
  • 1/2 tsp cardamom powder
  
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Peppy's Pancakes

3/4 C Milk
Juice of 1/2 lime & 1/2 an orange
1 C Flour
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 T melted butter
2 T sugar
1 tsp vanilla
1/2 tsp cinnamon

Combine milk with juice and let stand for 5 minutes.  Combine dry ingredients in separate bowl.  Add to the milk mixture.  Whisk in the egg.

Coat frying pan with non-stick spray.  Add batter and cook at medium high on each side until golden brown.

Lori's Nutty Yam Bake

I have a confession to make: I hate sweet potatoes.  I don't particularly care for them in anyway, shape or form.  So when my stepsister served up something that was absolutely delicious, reminiscent of the spices in apple pie, I asked what was in it: Sweet potatoes.  I'm a convert!! So without further ado - here is the secret recipe.

Ingredients:
3 Korean Yams (red skinned sweet potatoes to me have the best flavor)
1 C sugar
1/4 C Butter
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 C milk
2 eggs

For the topping:
1/2 C flour
1/2 C brown sugar
1/4 C butter (Cold)
1/2 C pecans - chopped
1/2 tsp cinnamon

1. Poke holes in the potatoes and cook them in the microwave for about 12 minutes, depending on size.  The potatoes should be very tender when fully cooked.  Cool the potatoes and remove the peel when done.

2. Place all the ingredients in the first group in food processor and pulse until fully pureed.

3. Pour into a rectangular baking dish.

4. Rinse out the processor bowl and add the ingredients for the topping, omitting the pecans.  Pulse until a crumbly mixture is formed.

5. Sprinkle the mixture on top of the potato mix

6. Sprinkle the chopped pecans over the top

7. Bake at 350 for about 35 minutes until golden.

8. Serve hot

Serves up to 6 people.

Oxtail Soup - A Dutch Treat, For Sure!

Ingredients 
1 Pkg oxtail (about 2 lbs or 750 gr)
2 Tbsp Tomato paste 
2 small onions, diced
1 large carrot diced
3 celery stalks, diced in small pieces, making sure to include green leafy parts
10 black peppercorns 
2 whole cloves
2 Bay leaves 
2 sprigs thyme
1/2  C Sweet wine such as Marsala
Salt and Pepper to taste

Parsley for garnish

Place all the ingredients in a crock pot and allow to simmer for approximately 4 to 5 hours until oxtail is very tender.  Remove meat from bone and place in to soup.  Garnish with parsley and serve with croutons. Serves 4. 
Refrigerate any leftovers immediately.

Gosha's Polish Mushroom Soup Recipe

Most of you know I'm coocoo for mushrooms - any time of day, and any day ending on "y".  This recipe brought me back to my roots.  While it has its origin's in my Polish friend's kitchen, I am certain that many other Europeans will appreciate its simplicity and lovely flavor.  Bon Appetit!



Ingredients:

2 Tbsp European butter (such as Plugra)
1 small shallot - finely chopped
1- 8 oz package of mushrooms diced in bite-sized pieces
1 Tsp dry rosemary (or a sprig fresh from the garden)
1 8 oz container of sour cream + 2 Tbsp water
1/4 C Wondra flour
1/4 Dry Vermouth
2 packages of vegetable broth such as Emeril's Organic

Salt & Pepper to taste
1/4 C finely chopped parsley.

In a sautee pan melt butter, sautee shallots until golden, add mushrooms and cook until tender.  Adding a little salt to the shallots will allow them to sweat. Reserve all liquid.

In a crockpot, add 2 containers of vegetable stock and Vermouth and bring to a simmer. (On high)  In a seperate bowl whisk together the sour cream, water and Wondra. (I use Wondra because it is superfine and even inexperienced chefs manage to get a sauce without clumps).  Pour the sour cream mixture into the broth, whisking all the while.

Add the sauteed mushrooms and shallots. Allow the entire soup to simmer for about 1 1/2 to 2 hours for the flavors to fully develop. (On low setting)  Taste to ensure there is sufficient salt and pepper.

Place soup into bowls, sprinkle with parsley and croutons.  Serve hot!

Belgian Waffles Made by Dutch Lady

This morning we had a mini-crisis on our way to our regularly scheduled breakfast show.  While I was making waffles, I realized I had nothing that resembled cow's milk.  I often keep powdered milk or evaporated milk on hand for just such an emergency, but even those items had been used.  I got the idea of using coconut milk, which I normally only use when making curries.  The result? Fabulous waffles.  So fabulous, in fact, I just had to share the recipe!

Ingredients:

• 2 cups all-purpose flour
• 1/2 Cup brown sugar
• 1/4 Cup regular sugar
• 3-1/2 teaspoons baking powder
• 2 eggs, separated
• 1 1/2 Cups coconut milk
• 1/2 cup butter, melted
• 1/2 cup canola oil
• 1 pkg vanilla sugar

Sliced fresh strawberries or bananas

Dipping Chocolate - melted in a double boiler.  PEOPLE: Splurge on a good quality bitter sweet chocolate.  Chocolate chips don't melt properly and end up grainy!!  16 oz quality chocolate and 2 Tbsp butter.  Melt these constantly stirring in a double boiler and keep warm for dipping.    

To start, separate the eggs, placing the yolks in one bowl, the whites in the other.  Combine the whites with the vanilla sugar and whip until stiff peaks form.  (Solid white).

In a separate bowl, combine the flour and baking powder, and mix well with a whisk.  Beat the egg yolks, sugar, butter, oil, and coconut milk.  Next add the flour all the while mixing.  At the very end, add the egg whites by folding them in with a spatula, not with the mixer.

Heat up your waffle iron.  Place an adequate amount of batter in each of the spaces and cook until golden brown according to your appliance's directions.

When all the waffles are cooked, dip each in the melted dipping chocolate and place on waxed paper.  Some folks like to insert a popsicle stick prior to dipping.

If you really want to go all out, top with fresh fruit and whipped cream.

Jarah's Pasta Salad

Good Morning everyone. This morning while at the grocery story, my son was drooling over the penne pasta salad.  I don't particularly like preservatives and additives, so I promised we would make it at home.  Here is our super duper secret recipe.

What a terrific way to connect with your children: cooking together, allowing them to mix, measure and talking about life in general. So much better than brain rot (AKA - video games!)

Jarah as was my sous-chef this morning.  Here is what we made:

Whole Wheat Penne Pasta Salad

2 Cups cooked penne pasta

1 Cup fresh baby spinach coarsely chopped
3 cloves garlic through the press

1/4 C fresh flat leaf parsley finely chopped
1/2 C fresh mozzarella balls, cut into 1/4s.
1 plum tomato - ripe, deseeded and chopped 
2 Tbsp roasted pepper finely chopped

Dressing:
1 1/2 tsp dried minced onion
1 teaspoon Herbes Provencal
1/2 teaspoon basil
1/2 teaspoon taragon
salt & pepper to taste
1 1/2 Tbsp Champagne vinegar
1 1/2 Tbsp Olive Oil
1 Tbsp brown sugar
Juice of 1/2 lemon

Sautee spinach and garlic in a sautee pan with a little olive oil until wilted. Make the dressing.  Mix in the spinach/garlic mixture.  Next add the pasta, tomato, peppers and cheese.  Mix well.  Place in fridge for a minimum of 2 hours to allow flavors to develop.  

Enjoy!

The Three Musketeers.  From L to R: Jarah, Collin and Mustafa

Excavating a More Accurate Picture of Yourself

My insecurities stem mainly from being afraid of being humiliated or being afraid of not belonging. These issues go back to very early childhood where I never fit in and because I was different I was often humiliated and bullied by those in authority when I asked for help. When you repeat this pattern from nearly 40 years, you start to believe that you are unworthy of belonging and unworthy of love and acceptance. As a result you allow other people to define who you are, you accept their image of you and you throw your own idea of who you are out the window.

When you finally come out of this coma, you are so lost because for so long people around you have been telling you you are nothing but dirt and to find the middle of the road where you are confident instead of arrogant is difficult because you already have a skewed view that confidence is always arrogance or cockiness. It takes time to come out of this emotional abuse. It takes nurturing of a wounded soul. It takes, at times experiencing extremes so you can appreciate the middle. But most of all it takes excavating who you really are and what you really like because for so long you have been overpowered by abusive people you don't even know whether you like something because it is something that they've always liked or whether you like something because you genuinely like it.

Sometimes, for a brief period of time, people get you in their grips and confuse you. Perhaps their remarks make you doubt your reality.  This might be because you are so susceptible to criticism and taking other people's word as gospel.  You are, in short, afraid of being wrong, and afraid that your newly found self is not really real. The more you practice doing things outside your comfort zone, the more you learn how to feel that authentic self the more you learn to rely on your own instincts, the easier it gets to shrug off other people's opinions and go about your business. I think catching yourself when you say things can't be done, and calling your self names like stupid, dumb, ugly, crazy, lazy, fat is a huge huge step in excavating who you are deep down inside.

Asking people you trust to be balanced and truthful  individuals how they view you may give you some insight on who you really are.  But you have to be open to receiving it as well. It is because of the dissonance between who you truly are and who you have been told you are and who you believe you are. It takes some sensitivity to understand how relentless abuse can affect someone and their personality.  To accept it with out judgment.

For example, my mother is terrified of driving anywhere outside her town and is scared to take a different route to someone's house because of it as well. To someone like me, who has lived in some of the nation's largest cities, this is something that I can't understand.  However, it is her reality, and I have to accept that her feelings are valid and that she may never be able to break out of this fear which in MY view is just ridiculous. Trying to understand that this fear is real to her is really difficult, but there has to be a reason that she can't do it.

While it is possible to change one's attitude and believes at age 65 it is not likely. What is important is to accept people where the are in their journey and to accept that their fears are real to them.  I know for myself that when I feel as if someone is about to lower the boom on me - specifically the significant males in my history - I shut down and I will never raise that subject again. It takes a great amount of sensitivity to understand where someone is coming from and that is  not always easy to do.

It is possible however, that the other party has some strength or talent that is blatantly obvious to others, yet does not ever occur to them as being special. This is why I think compliments are so important. But for the the giver and for the receiver. Because if you hear something once you don't really think it is true.  But if a person hears over and over that they are loved, accepted, they have a wonderful talent for something, it starts to neutralize the poison of the past.

The goes for positive messages.  The more you hear positive, kind and encouraging words, the more you start to believe them.  So, when you speak to yourself, make sure you are telling the jack ass that is hounding you with unkind words to zip his lips and let the person who accepts you for who you are receive you with open arms.

Ranch Dressing

Peppy and String Bean's Ranch Dressing

This morning, joining me in the laboratory that is also my kitchen, my little sous chef, String Bean and I made Ranch dressing.  It is so simple, I wonder why the heck we don't make more stuff from scratch?!?

Here is the recipe:

1 C Mayonaise (reduced fat works just fine)|
1/3 C Low Fat Yogurt
1/2 teaspoon each - dried parsley, dill, and chives
1/4 teaspoon each - onion and garlic powder
salt and pepper to taste

Place all ingredients in a bowl and whisk briskly until well blended. Place in a covered container and refrigerate for at least 1 hour to allow the flavors to develop. (Overnight is best)

So when asked how did it taste?

String Bean: "Tasted delicious!"
Li'l Bear: "Taste just like real ranch dressing"

So there you go - mother recommended, kids approved!

Enjoy with your favorite fresh veggies.  String Bean's is celery and Li'l Bear's are cucumbers.  For me, there is no other than tomatoes!

Oven Barbecued Brisket

For the Sauce:
1 C tomato ketchup
2 Tbsp apple cider vinegar
4 cloves of garlic through the press
1 T prepared mustard
2 tsp liquid smoke (I prefer mesquite, but they also have hickory)
1/4 tsp hot pepper flakes
1/2 tsp cumin
1 T olive oil
1/4 cup brown sugar
1/4 cup honey
pinch of thyme
pinch of marjoram
pinch of oregano

• Preheat oven to 300 F (remember the secret to good brisket is low and slow.) 
• Rinse brisket under cold water and pat dry w/ paper towel.  
• Season generously with salt and pepper. 
• Sear on all sides in frying pan with a bit of oil to seal in the juices.  
• Place in casserole dish with fat side up. 
• Do not trim all the fat off, as this is a necessary ingredient to making good brisket.

Top with:

1/2 onion - thinly sliced red onion in rings

Combine ingredients for the sauce and whisk to blend.  Pour over the brisket.

• Seal the brisket with tin foil so that no steam can escape
• Place in oven and cook for about 3 hours.  
• Remove foil.  

2 cups small red potatoes, cut into quarters
1 cup baby carrots

• Add potatoes and carrots and continue to cook for an additional 1 1/2 hours until veggies are tender.  
• Check periodically to ensure there is enough liquid left in the pan, adding a little beef broth to the pan if necessary.

Remove from oven and let sit for a few minutes before slicing.

Chicken and Leek Casserole

2 good size leek - sliced
1 large onion diced
4 cloves of garlic minced
1 can of chicken (or about 2 cups of cooked chicken, shredded)
1 Tbsp fresh parsley (1 tsp dry)
1 sprig of thyme (1/2 tsp dry)
1 sprig of marjoram (1/2 tsp dry)
1 tsp mustard powder
1 tsp curry
1/2 tsp turmeric
1/2 tsp seasoning salt such as Adobe with cumin
1/2 tsp ground coriander
pepper from the mill to taste
1 C shredded Mexican blend cheese
1/2 C mayonaise or Miracle whip
2 oz cream cheese
1/2 cup heavy cream (or milk - which I didn't have on hand)
8 oz wide egg noodles boiled and drained.
1 1/2 cups of crushed potato chips.
Olive Oil

Grease a casserole dish. Preheat oven to 350 F (175 C)

Heat skillet on stove adding enough olive oil to sautee onion, leek and garlic.  Simmer onions and leek until very tender, adding garlic at the very end. Add herbs.  Add mayo, cream cheese and cream, stirring all the while.  Add cheese.  Your sauce should be the consistency of clam chowder. Taste to see if any additional salt is needed.

Mix sauce with noodles and pour into casserole dish.  Top with crushed potato chips.  Bake at 350F/175 C for 25-30 minutes until bubbly.

This is what happens when you are forced to get creative with stuff you have on hand. :-)

Peppy's Pot Roast Recipe

Nothing is as delicious as a pot roast made in a slow cooker.  It is a bit of agony if you will be home while this cooks as the whole house will smell like a restaurant.  But the results are well worth it.  Any left overs can be reheated, or sliced and put on a sandwich!  Yum!!

To start, you will need one of these:

This is typically what a chuck roast will look like. Look for a piece that is well marbled, but with excess fat removed.

A slow cooker and about 8 hours to make an absolutely delicious roast.

The good news: Chuck Roast is pretty inexpensive to buy.  The bad news: it is very fatty.  The good news: it give the meat excellent flavor.

Ingredients:
1 chuck roast 2-3 pounds.
1 pkg of lipton onion soup mix
1 can of tomato paste
freshly ground pepper
1 tsp thyme
1/2 tsp rosemary
1-2 bay leaf
2 stalks of celery cut lenght wise (for flavoring); 2 stalks of celery cut in 1 inch pieces added in the last 1 1/2 of cooking
1 carrot, cut lenght wise (for flavoring); 2-3 carrots cut in bite sized pieces, added in the last 1 1/2 hr of cooking
3-4 red potatoes cut in bit sized pieces - added in the last 1 1/2 hrs of cooking.
3 cloves garlic cut in 4ths
1 large red or vidalia onion cut into quarters - 1 onion diced to add at the 1 1/2 hour mark
1 cup red wine
1 cup water

Turn the slow cooker on low.  Add liquid ingredients to the pot, mixing in the tomato paste and soup mix until smooth and uniform.  Add spices. Gently place the meat in the cooker and add the vegetables. (You will be removing these later on and replacing them with fresh ones so that they're not mooshy). Place the lid on your cooker and walk away.  Let the cooker do its thing.  Try to avoid lifting the lid unless a bit more liquid is needed.  Cook for about 6 1/2 hours. At the 6 1/2 hr mark, remove the vegetables you put in and replace them with fresh ones.  Cook for an additional 1 1/2 hours. Taste test to see if additional salt is needed.  This is delicious the next day when put on some crusty bread as a sandwich!

Pot Roast Sandwich with Steak Fries

Recipe for Fried Fish and Tarragon Aioli Sauce

We recently discovered a tasty and inexpensive fish called Swai.  At $2.99/lb, you can't go wrong.  Even my finicky eater, who normally abhors fish, enjoys this meal.

Here is how my honey likes it best:

2-3 fillets of Swai
=======
For Dredging
1 C unbleached flour
salt & pepper to your liking
1/2 tsp paprika
1/2 tsp mustard powder
1 tsp dill
1 tsp tarragon
1/2 tsp majoram
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Egg Wash
2 eggs
2 tablespoons of milk
===============
Outer crust 

1 pkg Panko breadcrumbs (Japanese style)

Instructions 
1. Rinse fillets and pat dry with paper towel
2. In a bowl, crack eggs and  mix with milk.  Beat until well combined.
3. Combine flour and herbs, stirring well to evenly distribute herbs;
4. Place the breadcrumbs in a Ziplock bag
5. Cut fillets in strips measuring approximately 2 x 3 (more manageable)
6. Dip the fillets in the flour mixture coating both sides evenly.
7. Dip the fillets in the egg mixture
8. Place fillets one at a time in the breadcrumbs bag and shake until evenly coated

9. Fill a heavy skillet with approximately 1 inch Canola oil for frying. Preheat oil.  Test oil for temperature by taking one breadcrumb and letting it fall into the oil.  When the oil is ready the crumb should hit the bottom of the pan and immediately float to the top and sizzle.  (alternatively you can measure the temperature which should be about 350F degrees). On an electric stove this is a medium to medium high setting.

10. Fry fish pieces one or two at a time not to crowd the pan for about 4 minutes per side until golden brown.  Drain on paper towel.

Tartar Sauce:

This tastes best if made in advance and placed in the fridge to allow flavors to marinade.

Cornichons are tiny little pickles as pictured above.

1/2 C Mayonaise
2 Cloves Garlic minced
3 Cornichons diced in very small pieces
1 T capers
1 tsp dill
1 tsp tarragon
pepper
juice of one lemon

Serve dish with lemon wedges.  My kids love potato salad with this!

Spring Essentials - According to a real woman with curves (RWWC)

There is nothing more important than having the right bra for the right occasion.  For women who are have bigger breasts, it is imperative that she chooses the right bra to give both support, lift and shape but also are comfortable to wear and in a fabric that feels good.

 Above: Le Mystere 9955 Dream Tisha
During the spring and summer, a T-shirt bra is a must.  Choose one in white, beige and black.  It might sound obvious, but it is worth restating - save your darker bras for dark colored tops.  It is tacky to see your bra outline under a pretty blouse or t-shirt.  (Yes! Really!!!)

Above: Wacoal Basic Beauty 855192

Above: Fantasy 4510 Smoothing Molded Cup

In addition, before you purchase your next bra, make sure you are measured.  One of the reasons that we end up with a ton of bras is because we are looking for the perfect fit and feel.  Before you buy, test drive.

Try on a few models you like and see which one fits the best.  It might sound embarrassing, but ask the sales associate to help you decide which fits the best.  Look at yourself in the mirror and ensure that your cups do not runneth over, the straps are set an an angle to prevent them from falling off your shoulders and that your flesh does not spill over the band.   Some bras are cut more generously than others so make sure YOU TRY IT ON!!!  

On the day that you go bra shopping, wear a T-shirt or top that you expect to wear the bra under.  Make sure you try on the bra with the garment. If you are someone who easily gets nipplus errectus, ensure that you choose a bra that is lightly padded so that the nipple outline is not visible through your clothing.  (Unless this is a look you are going for, (again T-A-C-K-Y) it is not a look you would want during a business meeting or job interview.)

Above: Elomi 3911 Smoothing Underwire

When shopping for a good bra, expect to spend a little more.  It is the curse of us larger breasted women - we are not able to fit into the cutesy-tootsie models at Vicky's or Wallyworld that are generally available at a lower price. Some of the best places to purchase a bra are at Maidenform, Nordstrom and Macy's.

All of these places have a good assortment of bras for RWWC's and helpful staff to ensure you leave with something you will wear. Doesn't it make sense to invest in a bra that you will wear instead of 3 that poke, prod, spill over or have straps that fall off your shoulders?  Make sure you ask your sales assistant how to properly care for your bra so that it will last the longest.

When you get home, cut the tag out of your bra and put it in your wallet.  Why?  So that the next time you go to purchase a bra, you will have the model number, brand and size handy.  Please do us all a favor and stop worrying about the size you are purchasing.  Pick a bra that is built for comfort and class.

Above: Bali Passion for Comfort

Once you have tried on a bra, you may be able to purchase it at a discount on line.  Some places to check out are www.onehanesplace.com , www.biggerbras.com, barenecessities , www.herroom.com.

Did you find other places to shop for bras? Please leave a comment, we'd love to know!

Known Strangers....

So here is what hit me today in learning how to deal with Mr. Hot Dog Water:

My reality and my desire were out of sync. What I wanted is for us to have an amicable divorce. I have tried everything in my power to make it so. What I have failed to recognize, however, is that it takes two people committed to the same ideal.

If indeed we had been committed to the same ideal, wouldn't we still be married?

I recognized today that I put way to much stock into being nice. As I was driving in the car, I was thinking about the term that insurance companies use to disqualify you from being part of your ex-spouse's health insurance: known strangers.

While I would have preferred to have had a working relationship with my ex, this is clearly not possible. Therefore he must become a known stranger. Known strangers in my book have the right to courteous and professional communications, but have no right to the inside mechanics of my life, be it professional or personal. They cease to have the right to reside in my inner circle of friends and family.

This fundamental shift from someone that I used to trust to take a bullet for me to being a known stranger is one that is extremely difficult. To change the expectations of what this person is capable of doing for or with me. This leads me to the following conclusion: I don't have to be friends with him nor his girlfriend. I don't have to agree with his parenting style, the way he dresses or anything else. It would be preferable to have a working relationship with him in which things are communicated clearly, and there are some fundamental issues on which we see eye to eye. Obviously if this were the case, I would like have stayed married.

Ultimately, the relationship between Mr. Hot Dog Water and I becomes a business relationship instead of a personal one. Failure for him to abide by the divorce decree or any other legally binding documents will have breach of contract ramifications. Failure for him to abide by local, state and federal laws with respect to payment of alimony, child support or in the manner in which he treats the children will have their repercussions as well.

For so long I have felt responsible for keeping this relationship friendly without his contribution to the same goal. My dependence on him financially has undermined my ability to make good choices. My false belief that I could not live without his approval (and thus financial and/or emotional support) have gone on long enough. In order for my life to truly move forward, to absolve myself from the bitterness, anger, hatred, resentment, I have to change my view of what I would have liked this situation to have looked like.

While for me personally friendly, peaceful, warm and honest relationships are a priority, I cannot hold him responsible for the same things. The only thing I can do is control how I allow him to treat me. I don't have to put up with him AT ALL.

Therefore, I have decided that Mr. Hot Dog Water is released on his own recognisance, to do as he wishes (which he was to begin with), as a known stranger to me. I will still hold him responsible to take good care of our children, but I will no longer expect him to treat me fairly, politel, nicely or otherwise, as it seems that this falls outside the realm of possibility. This would be expecting him to be a person he is not, nor will ever be. I will have to adjust and change my reaction to him.

After all, my experience in the business world has adequately prepared me to set clear boundaries with respect to what I will and will not allow. This will be no different.

Fare thee well, unknown stranger, I'm moving on.