It was after 10pm when I was partaking, and I was laughing out loud. I could have been super tired or wired or whatever, OR MAYBE, JUST MAYBE, THIS WILL BE MY NEW FAVORITE SHOW. I love shows like this because I can watch them, not think, laugh, and be entertained. It's perfect. So thank you, AMC and Small Town Security, and Joan (pictured above there).
In other small town news, tomorrow is McLean Day....and I'm in charge of my women's club booth space. I have a duck pond planned, signs to hang, water to hand out, oh and a 10'x10' canopy. Get this: the canopy's instructions say it takes "less than a minute" to set up. Ok, sure, we'll see about that. So hey, if you're reading this and you're a McLean, VA resident, stop by Lewinsville Park tomorrow between 11-5pm.......and check out booth #52!!
Oh and I cooked cod this week. I'm not a fish person (a fishy person, sometimes yes, but not a fish person. ha.), but the recipe turned out alright. I'll include it here just because a fish recipe will be few and far between on this blog, I'm afraid. I'd rather just 'trust the Gorton's fisherman.....'
Parmesan Crusted Salmon or Cod (fountainavenuekitchen.com)
4 6oz (1 ½ lbs) salmon fillets (may substitute cod or other flaky white fish)
2 ½ Tbsp plain Greek yogurt
2 ½ Tbsp mayonnaise
2 Tbsp grated Parmesan cheese
2 Tbsp snipped fresh chives
½ tsp Worcestershire sauce
Freshly ground pepper to taste
· Preheat oven to 450 degrees.
· In a small bowl, stir together the yogurt, mayonnaise, Parmesan cheese, chives, Worcestershire sauce, and pepper.
· Place the fillets on a lightly greased baking sheet.
· Spread mixture evenly over top of fillets.
· Bake for approximately 15 minutes or until the fillets are just cooked through. You might want to use the top rack, which helps to brown the Parmesan mixture a bit.
Have a nice weekend.......