Today was a great day at work. We had lunch with a dear friend, Frances.
Frances worked with us at Accents on Asheville for a few years. When she came to us she had recently taken early retirement from Wachovia, where she was a manager. She was just looking for something part time and we desperately needed full time. I think she took pity on us, she took the full time position. She immediately became indispensable to us. From that first February day that she walked into our office we felt like we had known her forever. She did anything and everything we asked of her. She took care of us on a professional level, answering phones, handling our airport transfers, entering info into the system (at the speed of light), filling in when we were short on guides, running a multitude of errands and so many other jobs I can't list.
She also took care of us on a personal level, making sure we had lunch when we were too busy to leave, finding my stuff, (I am NOT a finder, she even had to locate my stapler on one occasion), making our excuses when we missed appointments like dental cleanings, etc. and being an all around best friend to Michael, Deb, Cyndi and myself.
It was a sad day when she left us to take real retirement and relocate to Athens, Georgia. In her own very dear way she left on firm footing and we will always be thankful for the time she gave us, but we will ALWAYS miss her.
Supper tonight was quick since I felt like I spent the entire night in the kitchen last night.
Oven Fried Talapia*
Buttered Little Red Potatoes
Broccoli Teriyaki (not a great choice with fish)
Hushpuppies
Oven Fried Talapia
1/2 cup milk
1 tsp. apple cider vinegar
2 tablespoons whole grain mustard
Mix and let set aside at least 15 minutes.
1 cup cornmeal
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. paprika
1 tsp. thyme leaves
1/2 tsp. cayenne pepper
1/2 tsp. sugar
Mix milk, vinegar and mustard and let set for 15 minutes.
In a zip lock bag mix cornmeal with all the seasonings.
Dip fish fillets in the milk mixture and then in the cornmeal mixture.
Cover a baking sheet with foil and coat with vegetable oil. Place fillets on prepared pan and place in a 400* oven.
Bake for 10 minutes, turn and bake an additional 5 minutes or until fish flakes easily.
So, Until Tomorrow.............
S~~~
Frances worked with us at Accents on Asheville for a few years. When she came to us she had recently taken early retirement from Wachovia, where she was a manager. She was just looking for something part time and we desperately needed full time. I think she took pity on us, she took the full time position. She immediately became indispensable to us. From that first February day that she walked into our office we felt like we had known her forever. She did anything and everything we asked of her. She took care of us on a professional level, answering phones, handling our airport transfers, entering info into the system (at the speed of light), filling in when we were short on guides, running a multitude of errands and so many other jobs I can't list.
She also took care of us on a personal level, making sure we had lunch when we were too busy to leave, finding my stuff, (I am NOT a finder, she even had to locate my stapler on one occasion), making our excuses when we missed appointments like dental cleanings, etc. and being an all around best friend to Michael, Deb, Cyndi and myself.
It was a sad day when she left us to take real retirement and relocate to Athens, Georgia. In her own very dear way she left on firm footing and we will always be thankful for the time she gave us, but we will ALWAYS miss her.
Supper tonight was quick since I felt like I spent the entire night in the kitchen last night.
Oven Fried Talapia*
Buttered Little Red Potatoes
Broccoli Teriyaki (not a great choice with fish)
Hushpuppies
Oven Fried Talapia
1/2 cup milk
1 tsp. apple cider vinegar
2 tablespoons whole grain mustard
Mix and let set aside at least 15 minutes.
1 cup cornmeal
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. paprika
1 tsp. thyme leaves
1/2 tsp. cayenne pepper
1/2 tsp. sugar
Mix milk, vinegar and mustard and let set for 15 minutes.
In a zip lock bag mix cornmeal with all the seasonings.
Dip fish fillets in the milk mixture and then in the cornmeal mixture.
Cover a baking sheet with foil and coat with vegetable oil. Place fillets on prepared pan and place in a 400* oven.
Bake for 10 minutes, turn and bake an additional 5 minutes or until fish flakes easily.
So, Until Tomorrow.............
S~~~
No comments:
Post a Comment