This was the table before we sat down. For some reason the gold table cloth wouldn’t stay flat and our friend suggested putting a rug or blanket underneath which made me think of chenille table cloths which were used in England at one time. They were left on the table more or less permanently and then another cloth was laid across them when the table was to be used. I googled and you can still buy them in England but at an exhorbitant price and that’s without the shipping costs. The only things I could fine on this continent were not really the same thing at all.
In Ontario we still have lots of people without power, I am so sorry for them. I don’t know how they are keeping warm and what is happening with babies and old people in this situation. They are so vulnerable at times like this.
I hope you all have a fantastic New Year. We are not doing anything special and I am not even sure I will bother to stay up long enough to drink a toast in champagne. I am not positive when I will post again this week. Today, of course, we are going bowling. We missed not being able to bowl on Thursday last week.
This dish from Cooking Light was posted on My Recipes this week and as we love halibut I thought it would be a good one to include, particularly after the excesses of Christmas. I don’t know of refrigerated potato wedges, but obviously one can substitute. Personally I would probably forget the potatoes for me, don’t eat them much anyway.
One-Dish Poached Halibut and VegetablesLight and healthy, this no-fuss fish supper takes just 20 minutes to make. Be sure to serve with lots of crusty bread for dipping in the anise-scented vegetable broth.
Cooking Light OCTOBER 2005
- Yield: 4 servings (serving size: 1 fillet, about 1 1/2 cups vegetable mixture, and 1 lemon wedge)
- 2 cups thinly sliced fennel bulb (about 6 ounces)
- 2 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
- 8 ounces baby carrots
- 4 (6-ounce) halibut fillets
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh thyme
- 4 lemon wedges
PreparationCombine first 4 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 4 minutes.
Sprinkle one side of fish with paprika, salt, and pepper. Add fish, seasoning side up, and thyme to pan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Have a great day and a Happy New Year. See you next year.