LOCATION: In our tiny house in Mission, Texas
WEATHER: Cloudy and windy. High 69
CLASSES: Chair yoga and 2 water aerobics
As I did my morning walk, I passed by the farm where the dog sits at attention, awaiting his master. Today, the farmer arrived just as I was walking by. The dog jumped for joy and even the horse came over to the entrance gate to greet the farmer. How sweet!
It was COLD doing water aerobics! I have asked that the heater be checked several times, but it has not gotten any warmer. My Minnesota friend and I were the only brave souls today. Even though the temperature was pretty good (about 69), it was cloudy and windy which made it feel colder. While I was exercising, I watched several residents fix up the outdoor patio at the clubhouse. With Covid, all activities have been canceled, and the tables were put away during the summer. With the vaccine on the horizon, people are getting their hopes up, I guess.
George continues working on his many projects. He finished the storage box for the wood for our fire pit.
This Facebook memory popped up from 6 years ago, when our older daughter got married in India. Our younger daughter joined us for the wedding and to travel around southern India together. One of my favorite photos of the 2.
DINNER: Another Jacques Pepin recipe:
POACHED TILAPIA WITH HERBED CREAM SAUCE
1/2 tsp salt
4 small tilapia fillets (I used the drum and sheepshead that George caught a few weeks ago)
Herbed cream sauce…
1/2 cup heavy cream
1/2 tsp salt
1/2 tsp pepper
1 T red wine vinegar
1/2 T coarsely chopped fresh tarragon
1/2 T corasely chopped fresh chives
1 T horseradish
Bring 1 quart of water to a boil in a large pot and add the salt. Drop the fish fillets into the boiling water and bring the water back to a gentle boil. Cover and remove from the heat. Let stand in the hot water for about 1 minute.
Meanwhile, for the sauce….Pour the cream into a small bowl and add the salt and pepper. Whip with a whisk for about 15 seconds, until frothy. Stir in the remaining ingredients.
Remove the fish from the water, and blot dry. Place a fillet on each of the 4 warmed plates and coat with the sauce.
This was incredibly easy. The sauce is what makes it. Jacques says it is his mother’s classic dressing. He recommends it to coat salad greens, especially Boston lettuce, or any kind of fish.