I promise… the fish were safe!

This past winter we were fish sitting for some friends… two bowls, two fish… one dog. Hmmm. Charlie didn’t bother with them until it was time to feed them. He LOVED the smell of their food. Actually I think he probably wanted to roll around in it… So I kept them safe… out of the way. Then I walked in the room and I see this… Charlie just sitting… waiting… wish I could remember if maybe it was dinner time for the little fishy’s… hmmm… too funny.

If you turn your head you would see this… Charlie trying his best to sniff them… I think he really missed them when they were gone, or maybe it was just the food 😉

Catch you back here tomorrow!


I am officially an adult… Eat for a Better Memory… week 3

Image: Rd.com

The past few weeks we’ve been discussing an article from Reader’s Digest magazine EAT FOR BETTER MEMORY: 7 WAYS TO STAY SHARP (worth the read!), today is week three:

Memory going? Go fish. 

Even canned tuna may sharpen your mental capacities. Omega-3 fatty acids, found in fish, are important for maintaining memory.

Tuna. Yay! Tuna salad, tuna casserole (hee hee, I actually have a fabulous recipe for this believe it or not! Fatty fish such as salmon has so many health benefits. Whenever we go out to eat, if salmon is on the menu, Fred usually orders it. I WISH I could be one of those people to actually like salmon. It smells so fishy, and the few bites I’ve tried at restaurants always tasted/smelled fishy… then I went on vacation while Fred stayed home, worked, took care of the house and dog sat Charlie. While I was gone he was at EarthFare (grocery store) and they had a cooking demo involving salmon. So he bought some. He tried it. He told me how wonderful it was. OH NO I thought to myself. I KNOW I should eat it, but… he was so sweet to work so hard for the almost two weeks I was gone how could I NOT try it? It’s the least I could do. AND I told myself I would choke it down no matter how bad it was. He made it. I made baked potatoes (with Greek yogurt, 2% cheddar, chives, yum!) it was my “just in case” it was all I was going to be able to eat.

I. Like. To. Be. Prepared.

And guess what? I didn’t need to be! The salmon was AWESOME! IT wasn’t fishy in the least. It was fresh wild caught Alaskan coho salmon and it was a treat. I can’t believe I just said that. After I ate it, the first thing I thought to myself… I’m an adult. Ha. I like salmon patties dipped in lots of ketchup, which is disgusting because under any other circumstances ketchup gives me the willies. So sautee a nice piece of fresh salmon if you can find it! Otherwise there really isn’t anything wrong with canned salmon, it makes great salmon patties (mix in an egg, a wedge of lemon squeezed, some onion and a little bit of breadcrumbs. Sautee in olive oil… then dredge in ketchup if you must 🙂 or tuna salad!

Read the rest of the article for the remaining suggestions… I will have more info back here next week!

Catch you back here tomorrow!

Lemon-Dill Tilapia Recipe…

Image: MyRecipes.com

Ohhhh, a tasty fish-on-Friday treat! This recipe is quick and easy AND it’s delicious! You can use parchment paper or foil, I only had foil onhand so I used it and it worked great! This is a Southern Living magazine recipe, the recipe can be found at MY RECIPES if you would like to be able to print quick and easy, otherwise here it is! ENJOY!

Note… on one occasion this recipe seemed far too lemony, so I don’t use 2 lemons, but that’s up to you!

Lemon-Dill Tilapia

Note: Aluminum foil can be substituted for parchment paper.

YIELD: Makes 4 servings




4 (5-oz.) fresh tilapia fillets

1 teaspoon salt

1/2 teaspoon pepper

2 lemons, sliced

1/4 cup shredded carrot

2 tablespoons fresh dill (I used dried dill to taste)

2 tablespoons fresh parsley

2 tablespoons butter


Preheat oven to 375°. Sprinkle fillets with salt and pepper.

Cut parchment paper (or foil) into 4 (13- x 9-inch) rectangles. Place 3 lemon slices crosswise in center of 1 parchment rectangle. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and parchment paper rectangles. Sprinkle fillets evenly with carrot, dill, and parsley. Top each fillet with 1/2 Tbsp. butter. Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.

Bake at 375° for 20 to 25 minutes or until fish flakes with a fork. Serve immediately.

Southern Living