Can someone please tell me why it is such a complete surprise when you uncover the grill (raw dinner in hand),and realize, after pressing the igniter about 10 times, that there is not even enough gas left to light a candle for your table. I guess it’s the same feeling I find, after using the bathroom, that there is not a stitch of toilet paper left. Perhaps, it’s the same surprise I get when we show up to our son’s first piano recital and, can you guess, the battery is dead in the camera. I guess my husband and I could benefit from being more organized, more prepared, more structured in our daily lives. But then I think of this quote by Leo F. Buscaglia:
“Love withers with predictability; its very essence is surprise and amazement. To make love a prisoner of the mundane is to take its passion and lose it forever.”
Broiled Flounder: Each piece of fish uses a separate piece of tin foil so mix up the toppings.
- Lay a piece of flounder on tin foil and drizzle some EV olive oil on top/bottom. Flip the thin tail underneath so the fish is about the same thickness across).
- Chop some fresh herbs (or dried) basil, parsley and/or thyme – whatever you like.
- Squeeze some fresh (or bottled) lemon juice and a splash of white wine (if you have it).
- I added some leftover calamata olives and grape tomatoes to my 2nd piece of fish.
- Broil for about 10-15 minutes.
Tin Foil Veggies:
- Slice a zucchini (into spears), and some colored bell peppers and tossed with olive oil, shallots, salt/pepper on a piece of tin foil.
- Covered and poked holes and broiled for 10-15 minutes.
- Cook some shallots up in a little EV olive oil in a large pan.
- Add fresh spinach and toss w/ salt/pepper (add 1-2 TBS of water if needed). Cook for about 5 minutes.
- Wash and slice baby red potatoes in half. Boil for about 10-15 minutes.
- Toss with EV olive oil, salt/pepper and a little tarragon (fresh or dried).
How Can the Kids Help?
- Pick the herbs for the fish. All you need is a pot to grow a few herbs for summer.
- Roll the lemon on the counter to loosen the juices.
- Squeeze lemon wedge onto fish and sprinkle chopped herbs.
- Taste the fresh (raw) veggies before cooking!
- Help fold the ends of tin foil for fish and veggies.
- Picture of growing shallot: http://www.thevegetablepatch.com/images/shallot.jpg
- Eat Right with Spike Activity Book: http://www.roundrockisd.org/docs/activity_sheets.pdf
Did You Know?
- In Iran, crushed shallots are often eaten in yogurt.
- Shallots are very high in vitamin C, potassium, fiber, folic acid, calcium, iron and is also a good source of protein
- The body can digest the shallot much easier than it can an onion.