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Gifts from the Garden…Yes Please!

I¬†have had the fortune of great friends with the greenest of green thumbs extoll gifts from their garden. I LOVE summer’s bounty am elated when the supply far exceeds the demand. Truthfully, how much zucchini, tomatoes, beats and lettuce can one eat in a week? Hmmmm…..

So, with open hands and a grateful heart, I accept these gifts and in return, I share recipes, dog treats and treasures from my kitchen.

My zucchini growing friends did quite well this year….you know who you are ūüėė and I am sharing one of my favorite recipes…Zucchini Napoleons.

ZUCCHINI CAKE NAPOLEONS

Makes 4 servings 

SHRED:

  • 4 zucchini, green, yellow or both (4 cups)
  • 1/2¬†C.¬†shredded onion
  • 1/2 C. shredded Romano cheese
  • 1 tsp. kosher salt

WHISK:

  • 2 egg
  • 1 Tbsp. minced garlic
  • 1 Tbsp. dried Italian seasoning¬†
  • 1/2¬†tsp. baking powder
  • 1 cup Italian panko (or Italian breadcrumbs)

HEAT:

3 Tbsp. olive oil, divided

ASSEMBLE:

  • 1 large tomato
  • 8 oz. fresh mozzarella, sliced¬†1/4-inch thick
  • 1/2 Cup prepared pesto (I use Trader Joe‚Äôs‚Ķcheap + fresh)
  • Basil sprigs

Shred zucchini and onion

Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes. 

Spin mixture in a salad spinner to dry; transfer to a kitchen towel and squeeze to remove more liquid.

Whisk together egg, garlic, Italian seasoning, and baking powder.
Stir in zucchini mixture and panco. 

Scoop batter with 1/2 cup measure onto a baking sheet and press into 8 cakes.

Heat 1 Tbsp. oil with drippings in skillet. Sauté cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.

Add a mozzarella slice to each cake in the last 2 minutes of sautéing to slightly melt mozzarella. 

Transfer cakes to a paper-towel-lined plate. 

Assemble Napoleons by layering

  • fresh mozzarella slice
  • a tomato slice
  • 2 T. pesto¬†
  • ¬†Top each with a remaining cake and garnish with a basil sprig;¬†serve immediately¬†

Dear Friends,

Summer’s bounty isn’t over until it’s over. I hope you enjoy this delicious dish. It has great presentation and doesn’t take forever to make…just a few small steps.

Great friends are truly a blessing. I remember taking a Steven Covey class many years ago where he emphasized the concepts of deposits and withdrawals¬†in friendship. “Over deposit and under withdraw” was his best advice in any relationship and no words could be truer.

Cheers to friends, family and everything else you love. Until next time…

ūüćłLaura

PS..Check out my latest obsessions…

OXO Good Grips Salad Spinner $29.95 + FREE SHIPPING

SALAD SPINNER

Ninja 4-in-1 Blender and Food Processor System, 1200-Watt Auto-iQ Base with Blending, Processing, Spiralizing, Mixing, and Dough (AMZ012BL), Black $226.99 + FREE SHIPPING

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To Cook or Not to Cook….That is the ???

Well, as they say, “When in Rome…,” but in Naples…….Florida, it’s great fun to do as the Naples’ Floridians do….enjoy¬†dining out on Fifth Avenue South! The epicurean choices are so incredible that dining in doesn’t always cut it. I try to justify it to myself, and Steve, by convincingly insisting that amazing meal ideas can be born from amazing restaurants.¬†

Actually, it’s devastating…..(slightly dramatic, I know) to eat a mediocre meal in a restaurant and know that you can have a much better dinner at home. Dining out is a treat and I’m committed to duplicating and sharing some of my faves from my recent travels to Naples, Florida.

Sea Salt is one of our favorites and the chef  nailed it on creativity and taste with his Caesar Salad Sushi Bites.

CAESAR SALAD SUSHI BITES

The first time I made these, I over filled them. Less is more, so that they are able to roll up and sit on the plate for a delicious presentation.

Caesar Salad Sushi Bites

INGREDIENTS

  • 8 romaine leaves
  • Caesar Dressing (store bought or home made)
  • Shredded Parmesan Cheese
  • Small jar of red lumpfish caviar

DIRECTIONS

  1. Wash, dry and lay each romaine leaf flat.
  2. Spread 1 T on each leaf.
  3. Sprinkle 2 T Parmesan cheese on each leaf.
  4. Carefully and tightly roll each romaine leaf up lengthwise.
  5. Cut off loose ends and and slice evenly down the middle. (Each leaf makes 2 rolls)
  6. Repeat with remaining leaves.
  7. Turn each ‘sushi roll’ flat and top with 1/2 t. dressing and a sprinkle of caviar.
  8. Serve with chopsticks!

CAESAR SALAD DRESSING

Combine + Serve
  • 6 cloves garlic, mashed and minced.
  • 1 tablespoon Dijon mustard.
  • 1 tablespoon vinegar.
  • Kosher salt and freshly ground black pepper.
  • 2 tablespoons mayonnaise.
  • 1/2 cup olive oil.
  • Lemon juice, for seasoning.
  • Minced anchovy fillets, optional.

One of the new kids on the block in downtown Naples is The Bevy; a delightful, open air restaurant featuring a living wall, beautiful bar and a retractable skylight ceiling. The food and drinks here insight the senses with every sip and bite.

Steve was more than delighted with his appetizer of Deviled Oysters which include yellow conrmeal oysters, deviled eggs and candied bacon. fullsizeoutput_4113

Our friend, Bob, loved his craft cocktail, The Cedar Fire Old Fashioned which features bastille 1789 whiskey, orange bitters, maples syrup, smoked glass and candied bacon.

 

DEVILED EGGS

DEVILED EGGS

INGREDIENTS

  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp minced shallot¬†or¬†onion
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper
  • Paprika

DIRECTIONS

  1. Boil the eggs in water 10-12 min.
  2. Peal the eggs, cut the in half lengthwise and remove the yolks.
  3. Mash yolks with mustard, mayonnaise, onion, Tabasco, salt, pepper. (For finer consistency, place in a food processor.
  4. 4 Pipe or spoon mixture into egg white halves: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. 
  5. Serve as is, or top with your favorite toppings: candied bacon, smoked salmon, caviar, jalape√Īo

CANDIED BACON

CANDIED BACON

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
  • Place bacon slices on cooling rack set over a baking sheet.

Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.

 

 

CORNMEAL FRIED OYSTERS

  • Heat deep-fryer to 375 degrees F (190 degrees C).
  • Combine cornmeal, garlic powder, Cajun seasoning, black pepper and seasoned salt in a large plastic bag.
  • Place oysters in bag and shake until well coated.
  • Cook oysters¬†3 or 4 at a time in hot oil.

 

Dear Friends,

Recently I read a great article on happiness……stating simply that: if your happiness depends on just one thing, you are setting yourself up for unhappiness. So, for example, if your happiness depends on sunshine and warm weather, and you live in Northeast Ohio, many of your days will be unhappy. In sunny Naples, Florida, even when it’s chilly, the sunshines which is a blessing.

Walking in sunshine and sharing delicious recipes are two of my favorite things, so thank you for swinging by and I hope you enjoy these nuggets of yum! Be sure to check out some of my fun finds in The Sunshine Shop!

Until¬†next time…

ūüćĻCheers!¬†Laura

THE SUNSHINE SHOP

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Try These 3 Quick + Easy Healthy Tips!

News Year’s resolutions for me have always centered around diet, exercise and….for those of you who know me….timeliness. This is the first year that not only did I not make a resolution, I didn’t even think to. Maybe my subconscious mind decided that it wasn’t necessary to keep setting myself up for failure, or that my memory was going, or perhaps both, but I’m still committed to these three self inflicted goals.

So here they are….3 simple quick + mindless tips to a healthier and happier you.

TIP 1…..Move.

This is a great tip for the anti-exerciser! Choose 1 commercial on television a day and move your feet side side to sideEXERCISE STEP TOUCHOR

if you have an exercise ball collecting dust in your closet, dust it off, sit it and bounce holding soup cans. (remember to hold the cans close to your body to keep your back in alignment) That’s it!
EXERCISE BOUNCING ON A BALL 2

TIP 2….Make AND take time for YOU.

Take 1 hour a day and do something for yourself. One hour…that’s it! Whether its reading a magazine with your feet up, taking a walk, watching a show on televisions, looking up things on the internet….no matter what it is…take time for you. This time doesn’t need to be regimented every day or even at the same time. That adds to stress. At some point say to yourself…”My time,” and take it.

Personally, my anti stress therapy is an hour walking around Homegoods. I love looking at all of the new dishes, linens and things to decorate my home with. I don’t even need to buy anything (hard to resist) but I just love to look.

This brings us to the all important step…choosing the right foods AND the right way to prepare them.

TIP 3….Making good food choices.

EXERCISE DANCING CARROTS

If you live in an area where I do, we are cooped up in the winter and mindless eating…aka snacking, can be a serious disorder. Essentially snacking isn’t such a bad thing, but just how many carrot and celery sticks can one consume???

I have found that combining tip 2 and tip 3 works for me. Aiming at turning easy + delicious foods into healthy, easy + delicious foods has been a fun and yummy challenge.

Scour the internet and pinterest for healthy foods. Hate broccoli? Find a better way to make it, or skip it and look at something else. I’ve even discovered a healthy version of fettucini alfredo, if that’s possible!

Not a big lover of eggplant, but my Steve certainly is, I recently discovered a clever disguise for one of his favorite dishes on Pinterest…eggplant parmesan. This clever version is super easy and delicious. Slicing the eggplant super thin is the trick….Check it out…

SHEET PAN EGGPLANT PARMESAN

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Ingredients

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil
  • 1 (25 ounce) jar tomato sauce
  • 8 ounces mozzarella cheese, shredded
  • julienned fresh basil, optional


Instructions

  1. Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes.  Rince the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture and bitterness from the eggplant.  I have seen some skip this step entirely.)
  2. Preheat your oven to 375 degrees.  Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish.  In a separate dish, lightly beat the eggs with the water.
  3. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the panko mixture onto the eggplant to evenly coat both sides.
  4. Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan.  Place the breaded eggplant in a single layer on the baking sheet.
  5. Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese.  Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted.  Top with fresh basil right before serving.

Dear Friends,

Thanks for swinging by today!

PLEASE feel free to contact me if you are looking for an easy and lighter way to make a favorite dish.

I hope you enjoyed today’s post. If there is anything to take away from reading this, I hope that you will remember to be good to yourself.

Cheers and Happy New Year,

Laura

Here are a few of my finds for the New Year! Happy Shopping!

Exercise Stability Ball Chair with Hand Pump Use For CrossFit, Yoga, Balance & Core Strength Training, Non-Slip & Anti-Burst Extra Thick Fitness Ball(Multiple Sizes) $17.99 + Free Shipping

EXERCISE STABILITY BALL

Sivan Health and Fitness Balance Fit Chair with ball and pump $63.49 + FREE SHIPPING

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Z By Zella High Waisted Blocked Crop Leggings $24.97

EXERCISE ZELLA CLOTHING

 

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3 Sensational Recipes to take the Labor out of your Labor Day!

Labor Day….summer’s last hurrah? I’m not sure what happened to the ‘dog days of summer,’ but our August has been more of an Eskimo Dog…..chilly with precipitation! Fortunately, the outlook for Labor Day looks good so let the picnics begin!

Last minute company?? No worries with these eazy breezy dishes! Keep it seasonal AND simple…

First, let’s start with an appetizer that doubles as a salad…..

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SLICED BOSC PEARS WITH GOAT CHEESE AND PECANS

Simply slice pears in 1/4 inch slices, top with 1 T. goat cheese, add a toasted pecan and serve! Want to fancy it up? Drizzle a little store bought…did I say that??? …..balsamic glaze over the top.

WEDGE SALAD DIP

I found this recipe on Pinterest recently, and I thought…”Genius!’ This dip has all of the incredible flavors of a wedge salad, serves a crowd and is always a hit! Duplicating this as a Greek Salad Dip, or any of your favorite salad combos work well! *As a side note, however, not everyone loves blue cheese, so I like to use the blue cheese on 1/2 and label it!

IMG_8473INGREDIENTS
  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1 package Ranch Dressing Mix
  • 1¬Ĺ c. chopped romaine lettuce
  • ¬Ĺ c. chopped tomatoes
  • ¬Ĺ c. chopped cooked bacon
  • 2-4 oz. crumbled blue cheese (according to taste)
  • 1 Tbsp. chopped fresh chives

DIRECTIONS

  1. Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
  2. Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
  3. Top with lettuce, tomatoes, bacon, blue cheese, and chives.
  4. Enjoy with your favorite crackers

NOW FOR THE MAIN COURSE!!

Crowd pleasing  and delicious!

GRILLED HOT ITALIAN SAUSAGE SANDWICHES WITH ROASTED ONIONS AND PEPPERS

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  • Pre-heat oven to 400*F.
  • Slice assorted peppers, red, yellow, green & orange in 1/2″ slices.
  • Slice sweet onions, preferably Vidalia in 1/2″ slices.
  • Place onions & peppers in a roasting pan. Drizzle 3 T. over top & sprinkle with salt & pepper. Roast approximately 20 minutes, stirring occasionally, until vegetables are transparent.¬†
  • *Careful not to over-roast or they become mushy…..
  • Grill assorted Italian sausages. Cut into 2 inch slices & place on top of the onions & peppers. Serve with fresh Italian rolls & enjoy!

 

For dessert?? Vanilla Ice cream with fresh sliced peaches on top!

VANILLA ICE CREAM WITH PEACHES

Dear Friends,

Thanks so much for swinging by! As I have gotten older, even though I love to cook….and eat….dining out is soooo much easier. I’m constantly on the hunt for dishes that have amazing flavor and have the look of something complicated that took a lot of time to prepare.

Cheers to enjoying your Labor day filled with time spent just the way you like it.

Until next time…

ūüćĻLaura

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ONE GREAT RECIPE WHEN YOUR FRIDGE BITES THE DUST!

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One of today’s nightmares….YOUR FRIDGE DIES!

As you open your refrigerator and there is a distinct dark quiet that overtakes you, you begin to cringe. No hum, no lights…… and you think, “Shit.” Sticking your nose in to hopefully smell nothing, ¬†you immediately feel the carton of milk to gage the temperature. While quickly reaching for the freezer and opening it, you notice that the seafood, steaks, and everything else has begun to defrost….all at once! Quickly surveying the damage, you resort to throwing out the spoiled and attempting to salvage what is left.

Always stocking up on frozen shrimp, I had quite a bit in the freezer as well as a HUGE bag of scallops, a package of andouille sausage …and OKRA! With the help of a small trip to the grocery store, I came up with this delicious recipe.

SEAFOOD GUMBO (SERVES 8) 

INGREDIENTS:

  • 3 T. olive oil
  • 1 C. diced onion
  • 1 C. diced green pepper
  • 1 C. diced celery
  • 1 lb. andouille sausage, sliced
  • 1 lb. fresh or frozen and thawed shrimp
  • 1 lb. fresh or frozen and thawed scallops
  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.
  • 1/2 C. flour
  • 2 C. fresh or frozen and thawed sliced okra
  • 1/2 C. chipped roma, fresh or canned & drained
  • Chopped scallions & parsley as garnish
  • Cooked rice

 

DIRECTIONS:

  • In a large dutch oven, saute in 3T olive oil:
  • 1 C. each: diced onion, diced green pepper, ¬†& diced celery¬†

IN A SEPARATE SKILLET SAUTE:

  • 1 lb. andouille sausage and add to the dutch oven.

STIR IN:

  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.

ADD:

  • 1 lb. thawed shrimp & scallops and sauce until pink and tender.

SPRINKLE:

  • 1/2 C. flour over top and blend in the mixture, cooking for 1 min.

POUR:

  • 3 C. prepared Chicken broth over top.

SEASON:

  • 1 t. salt‚Ä®, 1 t. black pepper‚Ä®, 1/2 t. white pepper‚Ä®, 1 t. cayenne pepper, ‚Ä®1 bay leaf

GARNISH:

  • T. scallions, minced T. parsley

SERVE:

  • With Cooked rice

 

Dear Friends,

It would have been easy to cook up the thawing food and freeze it for another day, but it was fun to get creative. The flavors in the recipe blend beautifully and after purchasing a new fridge, I was able to freeze what we hadn’t eaten for another day. ¬†Serve this dish with an ice cold beer or a crisp sauvignon blanc! If you don’t like seafood, chicken is a great substitute.

Stay tuned for the delicious dishes I made with the thawing steak, chicken and other goodies from my freezer.

Cheers to knowing that if this is the worst thing that happens in a day, life is good. Keeping our thoughts and prayers for victims of the hurricane and our soldiers defending our country is so important.

PLEASE remember to thank our police officers, fire fighters, soldiers and anyone else who provides a service to our country and our safety. In an uncertain world, I do try not to take anything for granted.

Every day is a gift.

Thanks for swinging by & Cheers to you!

ūü漬†Laura

PS: Check out these great finds for your kitchen:

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Mother’s Day Calls for Mom’s Chicken

Cookbooks, recipe cards, recipe files, have all been replaced by Pinterest, online cookbooks and online recipe sites such as Cooks, Epicurious, Delish, ¬†All Recipes, Cooking Channel, Taste of Home and more. It’s not a bad thing, but for sure, you will find a multitude of variations on anything you want to cook.

Wedding showers were the best. Often times, the gift was to include a recipe card for the bride’s recipe files. I vividly recall attending a friend’s wedding shower more years ago than I like to remember. As Connie opened her gifts with the attached recipe card, her mother proudly announced, “The next grease mark on any of my cookbooks will be the first!” ¬†We all politely smiled and nodded in agreement.¬†

How things have changed. Cooking is now an ‘in thing,’ whether created by television cooking programs like “The Chew,” or perhaps drinking too much wine in a restaurant became hazardous to your ability to drive home safely. In any event, it has changed, and the new customs of sharing great memories of food with friends and family is deep-rooted in the days long ago when it was customary to many ethnicities.¬†

My mother, Marilyn, an artist, created a cookbook with matching bookmarks, many years ago and sold them at a local gift shop with the help of her sister, Dorothy, and Polly Paphilous, the food editor for the Akron Beacon Journal. It never made the best seller list, but I can assure you that anyone who purchased a copy was privy to some delicious recipes. One of my favorites and super easy is “Mom’s Chicken.” I typically use boneless, skinless thighs which I find more flavorful and moist. The Parmesan cheese forms a delicious crust. Remember to grease your pan.

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Dear Friends,

HAPPY MOTHER’S DAY to you, your mom, or any woman in your life who has provided the unconditional love and caring that it takes to be a great role model and give children the ability to reach for the stars.

My mother is 87 this year and still loves to bake cookies for my father turning 90. I’m blessed, not only with still having them in my life, but also for the wonderful memories I will cherish forever. Watch for my next blog post, “Cookie¬†Nirvana,” where I will feature some of my mom’s most delicious cookie recipes. Until next time….

MOTHER'S DAY¬† ¬† ¬† ¬†ūüć∑Cheers! Laura

P.S. Swing by my online store for great gift ideas!¬†FOLIO TRENDS! Great women’s clothing and accessories at incredible prices!¬†fullsizeoutput_1ddd

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Spring Break with a Side of Fries

Today was enlightening. My first day of vacation and not only did I wear my usual two piece bathing suit, skirted and high waisted, of course, but I noticed a distinctive sign that I needed to lose weight. The sign wasn’t as blatant as you might think. The scale this morning didn’t yell, “GET OFF OF ME!” ….no one tried to harpoon me on the beach……but the sign was there. You see, every chaise lounge at the pool is equipped with a numbered flag that you raise in order to let the server know that you would like to order food. Yep! You guessed it, mine had no flag.

So, my daughter, Jodi and I decided to have a late lunch of blackened mahi tacos with a mango salsa; healthy, and flavorful. It was happy hour, and we were happy, ¬†so we enjoyed a skinny margarita. Suddenly, our server delivered these amazing french fries to the next table. Jodi and I shot each other a glance and beckoned the server to bring us an order. This little diet destructor was well worth the calories; …….thick cut french fries served with a fresh raspberry mayo on the side. We¬†IMG_7567quickly justified consuming these fat fried bursts of flavor by reminding ourselves that we did water jogūüôÉ. ¬†So, essentially, the moral of this story is “calories in and calories out.” There are, however, good calories and not so good calories, but an occasional splurge isn’t a bad thing. Unfortunately, I often justify these binges by thinking, “If this were my last meal, it would totally be worth it.” It was.

This trip, I decided to create healthy and delicious meals using all of the fresh fish Florida has to offer. At the local fish market, grouper was recommended as a hearty fish that could easily be made into a piccata dish. Wikipedia¬†explains piccata as ‚Äúmeat or fish sliced, saut√©ed, and served in a sauce containing lemon, butter and spices‚ÄĚ. ¬†Often prepared with veal or chicken, this recipe proved to be a keeper. Enjoy!

GROUPER PICCATA

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  • 4 grouper filets about 4 oz. each, ¬†blotted dry and seasoned with 1/2 tsp. each kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 4 tsp. olive oil, divided
  • 1/4 cup dry white wine
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. capers, drained
  • 3 Tbsp. unsalted butter
  • 1/2 tsp. black pepper
  • 1/4 tsp. kosher salt
  • 2 Tbsp. minced fresh parsley
  • thinly sliced lemon slices

Dredge fillets in flour.
Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side. Transfer fillets to a platter; tent with foil. Repeat heating and cooking with remaining oil and fillets.
Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it melts; season with 1/2 tsp. pepper and 1/4 tsp. salt, add lemon slices until softened.  Serve fillets with sauce over rice or angel hair pasta.

Dear Friends,

On the plane ride home from vacation, we hit a bit of turbulence. The kids on the plane clearly coming home from spring break, squealed with excitement at the sudden dips and turns. The parents, on the other hand looked horrified. Looking for a diversion, I noticed the cloud formations outside of my window and admired the unusual landscape the sunlight created as the rays bounced off of the sloping hills and valleys of the thick clouds.

Snapping a photo of this unusual scenery, placing it in the archives of vacation memories, it occurred to me the way in which this is a reminder of our need to “take time and smell the flowers” as we get older. ¬†For so many years, we simply hurried to our next destination either not knowing or not realizing that life itself is a journey filled with moments worth pausing for celebration.

As always, thanks for stopping by and cheers to enjoying the journey. 

ūüćĻ Laura

P.S. Check out my new store FOLIO TRENDS where you find great styles and incredible prices! Sign up for email alerts to get great savings!

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