Hello everyone. How has everyone been?? It’s been awhile, hasn’t it? I’ve been plenty busy around here. Christmas came and went. Everyone in our house came down with the flu. I caught it twice. Yuk! It took about six weeks for us all to completely recover. It was brutal! I am glad that’s finally past.
I also had a few friends give me lemons for the lemon pepper I make every year. I think I must have processed about 100 lbs of lemons.
I peel them and dry the skin in a dehydrator. I then juice them and freeze in ice cube trays for later use.
I have also been working on my food photography skills. Specifically iPhone photography skills.
Not bad. That dripping honey shot is my favorite.
I have discovered succulents and have been planting them in just about any cute container that I can find.
How cute are those?
I’ve also been busy developing, testing and writing recipes. If I’m going to write a cookbook, I actually have to write it down. On paper. With a pen. In an actual journal. Yay me!!
I’m going to share one of those recipes with you. Lemon smothered Alaskan Cod. Incredibly simple ingredients and easy to put together. Pair it with a green salad and you have a beautifully elegant dinner.
1 lb of cod, 5 lemons, 1/2 an onion, 1/2 cup chopped parsley, 4 cloves garlic, 3 green onions, 1/2 teaspoon each of salt and pepper.
Place the fish in a baking dish.
Zest the skins of 3 of the lemons.
After you’ve zested the lemons, cut in half and juice into a small bowl.
Add salt and pepper.
Press the garlic into the bowl.
Chop parsley and add to lemon mixture.
Pour over fish in baking dish.
Set aside. Meanwhile. Slice the onions.
Cover fish with both onions.
Slice the two remaining lemons.
Place sliced lemons on top of the fish.
Sprinkle with chopped parsley.
Bake at 350 for 15-20 minuets.
You should be able to pull this together in about ten minutes and bake for 20. Quick, easy, and elegant. Enjoy!!