Good Things

Mr. P is back and we had a wonderful 4 day weekend at home. Here are some of the good things from our weekend.

1. The Blindside: we finally went and saw this movie and it was so good. If anyone else hasn't seen it go and see it.

2. Almond Butter: So you might remember that the past few months I have developed a mild obsession with peanut butter. Well now, because of my food sensitivities, I can't eat peanut butter. So I have been eating almond butter. It's not quite the same but it's still pretty delicious. Next week I will do a post about homemade almond butter.

3. Someone Knows My Name by Lawrence Hill: I started reading this book on Friday morning and I have barely been able to put it down. It is so good. It is such an important book about our history. Everyone should read it.

4. A new favorite dinner: Friday night Mr. P and I made fresh red snapper, wild rice pilaf, and roasted heirloom carrots for dinner. It was delicious and easy. We picked up both the fish and the carrots at a one of our local grocery stores. Here is my recipe,

Fresh Red Snapper with Wild rice pilaf and heirloom carrots

First start the rice. Heat olive oil in medium sauce pan. Add two cloves garlic (if you can eat onion add some chopped onion or shallots too). When garlic just starts to brown add 1 tsp turmeric, 1/2 tsp coriander, 1/2 tsp allspice and 1/8th tsp curry. Cook spices 30 seconds or so. Add rice and cook a few minutes until browned. While rice is browning bring 3 cups broth to boil. Add hot broth to pan with rice. Bring pan to boil. Add some salt and pepper. Reduce heat and cover. Cook 45-55 minutes until rice is done.

Once rice is cooking wash and trim carrots. Place whole in baking dish. Drizzle with olive oil. Season with salt and pepper. place in 425 degree oven. let roast 45 minutes.

Just before rice and carrots are finished cooking start fish. Heat olive oil in pan. Season fish with salt and pepper. when pan is very hot. Place fish in skillet. Cook 3-4 minutes on each side depending on how thick pieces of fish are.