Archive for July 30th, 2009

First, a movie review.  “Horsemen” with Dennis Quaid. 


I really like D.Q., not sure why because I can’t think of a movie where he’s really impressed me.  I think I just like his face.  As for this movie, creepy.  This one makes you wonder what kind of a mind comes up with a story like this.  It can’t be true because it is just too horrific.  Three of us watched it: Ted, my mother, and I.  We really don’t know why we watched it all the way through.  Are we just as sick minded as the writers?  Hope not. My review/recommendation is:  if you like Dennis Quaid, give it a try but be prepared to be overwhelmed by the extreme cinematography presented in this movie.

I took an early lunch to high tail it off to NH Shopping Center and catch the fish guy selling fresh Poissons.  John had some great selections today and I bought quite an assortment.  


Luckily I caught him at a lull in business so I didn’t have to wait around. 

He even posed for a fishy photo…


Tonight we enjoyed some fresh catch:  Trout – on the grill in foil packets. Another easy week night dinner to serve 2.


  • 2 trout (about 5 oz  each) – cleaned with heads on.*If you prefer, you can have your fish monger remove the heads but seriously, there is so much flavor in a full fish, it’s a shame to remove the head.  By the way, I said I was a “Pescatarian” and enjoy fish, not strictly Vegetarian in which event you may not appreciate eating fish to begin with, never mind the head “thing”.
  • 8 sprigs thyme – 4 each fish. *Rosemary would be GREAT but I don’t have it in my garden.
  • 8 sprigs flat leaf parsley– 4 each fish
  • 4 large basil leaves – 2 each fish
  • 1 celery stalk – cut in 1/2 to use 1 half in each fish
  • 2 slices of lemon – 1 each fish
  • 2 tsp olive oil (1 per fish)
  • salt and pepper
  • 2 TBS lemon juice (1 TBS per fish)
  • 8 cherry tomatoes, sliced in half – 4 per fish
  • 2 large basil leaves (torn)
  • 1 TBS olive oil

Directions:  Preheat grill to medium high.  Using aluminum foil, tear off 2 squares.  Each large enough to enclose and seal each fish. 

Put together thyme, parsley, basil, celery, and slice of lemon, making 2 bundles – one bundle for each fish. 


Place each fish on its piece of foil and salt and pepper in side of fish. Drizzle the inside with the 1 tsp olive oil (each fish) and insert the herb bundle.


Place the cherry tomato halves on top of the fish.  Top the tomatoes with the torn basil, salt and pepper and drizzle with 1/2  TBS olive oil per fish and 1 TBS lemon per fish.  Now wrap up your foil to seal in the fish and flavors.




Put onto the grill and cook about 8 – 9  minutes per side.  Be careful when unwrapping because the dinner will be hot and may let out steam.  This dish was GLORIOUS! For meateaters, it tasted like chicken.  Ted said I should have bought 4  trout.



So here I am preparing the above dinner, I look up and this is what I see outside the kitchen window…who knew they liked bird seed?!


You just have to feel so lucky sometimes to live in New York State.  Beautiful!



Healthy way to start the day:

It was shoulder day!  My legs were unbelievably sore from Tuesdays work out.  I did a 10 minute fast walk (4.5) on the treadmill at an incline of 5.  10 minutes on the rowing machine and 10 minutes on the elliptical.  Shoulder and ab workout for 30 minutes.  Shane and I went on a 40 minute walk – just a little sprint here and there. 

Breakfast was steel cut oats cooked with 2 peach apricot honey bush tea bags. Berries added to the shake and half a grapefruit.  Ready-set..get to work.

Have a great Thursday night. What are your weekend plans?


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This weeks CEimB recipe was picked by  Gabi of  The Feast Within blogsite.     It was a web based recipe from Ellie Krieger and can be found here:  Foodnetwork.com

Cobb Salad: Romaine, Baby spinach, Baby arugula, chicken, ham, egg, tomatoes, avocado, feta and cheddar cheese in home made dressing.

Cobb Salad: Romaine, Baby spinach, Baby arugula, chicken, ham, egg, tomatoes, avocado, feta and cheddar cheese in home made dressing.

Being that there was egg in this salad, that spurred conversation about an old favorite of my father’s:  Bombay Oyster.  A Bombay Oyster is a raw egg dropped into a glass with vinegar and salt and pepper.  Down the hatch it goes.  My response….”Dad – you can keep that recipe to your self“. 

I wasn’t going to participate in CEimB this week but decided..”oh what the hay!”   So I made 3 different salads. Why?  1. I don’t eat meat, hence had to find a sub for the chicken and the ham.  I also prefer not to eat egg yolks.  2.  My mother won’t eat eggs at all nor does she like blue or feta cheese.  3.  Ted and Dad eat everything.

This was going to be really easy, right? 1, 2, 3  and on the table.  Au contrair

Mum boiled the eggs earlier in the afternoon.   When I got home, I broiled a hickory ham steak with honey mustard (3 min. per side).  Ted diced the avocado, which was hard.  I think I picked up an unripe avocado.  Even with all that help, this meal seemed to take me F O R E V E R to get onto the table. 

Step 1:  Prepare the dressing.  olive oil, red wine vinegar (I used balsamic), lemon juice, dijon mustard (I used Sweet-hot), worcestershire sauce, garlic, salt and pepper.  I mixed this in a jar instead of a bowl and that way I could just give it a shake and chill until ready to use.

DSC_0228Step 2:  Slice up the ham. Toss away the fat and bone. Slice up the chicken.  Dissect the eggs.  Slice the tomatoes.  Re-dice the avocado (just being picky).  Grate cheddar cheese for Mum and Ted who prefer cheddar over feta. 

Step 3:  Pull apart the romaine lettuce so it was in semi bite size pieces then give it a wash and a whirl in the salad spinner. I added baby spinach and baby arugula because I couldn’t find watercress.


Salad spinner











Step 4:  Assemble every ones customized salad.

I added rosemary sticks for some crunch. 

My father's salad - with everything.

My father's salad - with everything.

My mother's salad: No egg. No Feta.

My mother's salad: No egg. No Feta.

My Salad with vegetarian turkey breast strips and no egg yolk just the white - a cherry tomato is stuck in the middle.

My Salad with vegetarian turkey breast strips and no egg yolk just the white - a cherry tomato is stuck in the middle.

Ted's Salad:  Same as Dad's but on a larger scale.

Ted's Salad: Same as Dad's but on a larger scale.

Everyone was thrilled. We all enjoyed the dressing.  In fact, Ted said he would have liked more dressing for his breakfast in the morning. Considering his usual breakfast is a shake, waffles with peanut butter, and cereal, I was wondering just where that extra dressing would go, but then after asking my father to explain the Bombay Oyster thing, I decided it was best not to ask any more questions.
The three meat eaters loved the ham and chicken.  As I said, the avocado was hard and that was the only disappointment but I’m glad I made this dinner because it was a hit with all four of us.
Thanks to Gabi – super pick!

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