A quiet and cool Sunday

LOCATION:  In our tiny house in Mission, Texas
WEATHER:  What a change!  Cold in the AM with light rain – 50s.  Warming up to a pleasant 70

George made his usual Sunday morning grits and eggs breakfast.  The grits were especially good as he used turkey broth instead of water.  I had made the turkey broth using smoked turkey bones after Thanksgiving.  Yum!

Since the weather was unpleasant, I didn’t do my walk, and being Sunday, no classes were offered.  I spent the morning on the computer and telephone.  What fun!  I booked our flight to Kaui, Hawaii for January and was able to use credit from a Covid-cancelled flight from last fall. 

In the afternoon, I went to Staples to get my Spanish lessons printed and copied.  It is a bit of a hassle since I don’t have Word or a similar app on my tablet.  After a few hours, I got the job done.  Whew!

Some friends in our village put up their Christmas tree.  It is really beautiful.  We, like many others here, won’t be decorating as we got rid of all of our Christmas decorations when we went full-time RVing.  I don’t want to buy “stuff” any more.  But, I do enjoy seeing others’ pretty decorations!

DINNER:  I turned to Lover Boy #2 Jacques Pepin for tonight’s dinner: 

GRILLED STRIPED BASS WITH PIMIENTO RELISH

4 striped bass fillet steaks (can substitute other firm fish)
2 tsp canola oil
1/2 tsp salt
1/2 tsp pepper

For the relish..

1/2 cup canned or jarred red pimientos, cut into julienne strips
1/4 cup pitted black olives, chopped
1/4 cup finely minced scallions
2 T fresh lemon juice
3 T olive oil
Can vary with other fresh herbs.  I added 1/2 cup chopped cilantro

For the bass –

Heat the oven to 180.  Heat a grill until very hot.  Rub the steaks with the oil and sprinkle with salt and pepper.  Arrange the steaks on the hot grill and cook about 2 minutes on each side. Transfer the steaks to ovenproof platter and keep warm in the oven until read to serve.

For the relish….Mix everything together in a small bowl.

To serve – place a fish fillet on each of the 4 plates.  Top with the relish. 

This was a great, very easy recipe.  I used redfish which George had caught last week in the Gulf.  Sides were leftover (Thanksgiving) Brussels sprouts,  and rice.  The rice was extra good as I cooked it with smokey turkey broth, made from the bones of our Thanksgiving turkey. 

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