Tuesday, May 17, 2011

Roasted Whole Red Snapper and...

My birthday is this week and I have been reflecting back over the past year.  It has been a year of change - change that I did not necessarily want.  “People are always telling me that change is good. But all that means is that something you didn't want to happen has happened.” - Meg Ryan

I had two kids at home, a sweet little dog and a nice, suburban home.  Well change is inevitble, kids grow up and dogs grow old...  The perfect home is suddenly too big and not quite what and where you want it to be.  Yes, with very mixed emotions we are putting our house on the market.  

While this year has been filled with change, it has not all been bad.  Matt and I not only got used to our empty nest but are enjoying our time together.  My recent health scare has really gotten me to ramp up my healthy eating and exercising.  I just got a clean bill of health and feel great.  (Thank you so much for all of the well wishes!)  We've seen both of our daughters settle happily into college life and look forward to their arrival home this week. Yay!  Life is good. 

On the food front - I made my own bread!  I finally picked up Artisan Bread in Five Minutes a Day, a book that I have wanted forever.  I made the basic no knead recipe and boy was it good.  If you are a bread lover like me, this is a must have cookbook. 

I also cooked a whole fish!  Red Snapper was on sale at Whole Foods and despite my trepidation, the whole fish was super easy to make and just delicious.  I was inspired by this recipe on Food and Wine's website.  Parsley, garlic, crushed red pepper, salt, and capers with a little oil stuffed into the fish and roasted on a sheet pan at 425 degrees for 30 minutes - phenomenal! 
I think I will tackle homemade ice cream next!   (I attempted once before and it was a big fail.)

I hope that everyone is having a wonderful spring!  I am beginning to dream of farmers markets and CSA boxes... won't be long.