Sunday, July 29, 2012

W7- Chores Chores Chores

Today we were supposed to go to the U-Pick farm but we had so much to do around the house it got postponed. Our neighbor (who rocks) is replacing the board fence between us so we had to rig up a secondary fence to keep the Ol' Man in our yard and from harassing Mr. Awesome Neighbor as he works. Yards had to be mowed, the gardens needed weeded, and in the midst of everything Munchkin had a conniption fit and required a time-out and a stern talking to.


Thankfully everything got done, I even made a loaf of paleo banana bread (Eat Like a Dinosaur recipe, that book is a total winner) to give to my soon-to-be sister-in-law as a thank you gift. Which reminds me, the wedding is this week-end *groooan* oh this week is going to be stressful. I can't wait till the wedding and all the family stuff is over, what with math class not going well and dealing with my husband's family....this gardener could use a vacation.

I was feeling pretty low this afternoon and decided to stop weeding and go play in the kitchen (which always cheers me up). I set a big pot of beef hocks to simmer for bone broth and then concentrated on supper.
"Souls" all wrapped in bacon and awaiting the oven.

Lately we've had a goal to eat all the meat in the freezer before buying more and I had found a package of sole fillets that I don't remember buying (yes, it was that long ago). Now, I don't care for fish. I love to catch them but others can do the eating so I was a little hesitant to try cooking the fillets (after all, I'd have to eat them) but I figured that sole was mild enough even I could like it.

Plus, I had bacon. Bacon makes everything taste good.

I wrapped the fillets with bacon slices and fresh rosemary from the garden, seasoned them with salt, pepper, and garlic, then baked in the oven till the bacon was crispy. For sides I dug out some green beans from the back of the fridge (one of the bags we got from the farm a couple weeks back) picked out the goods ones (and called myself names for letting them go bad), then stir-fried the washed and trimmed green beans with bacon bits. Finally I steamed some carrots, seasoned them with salt and pepper and supper was done.

Chow time!
It turned out pretty good, a little dry (I got to chatting with the neighbor and wasn't watching the clock...oops) but Munchkin inhaled her fillet and even I enjoyed my share. I could get to liking fish if it all tasted as good as this.

After Munchkin went to bed Hubby and I tried a piece of dark chocolate (see! I really am having a tasting experiment). Yesterday we tried Sweetriot's Pure 85% Dark Chocolate but found it very bitter. Tonight we tried Rapunzel's Swiss Chocolate Organic 70% Extra Dark Chocolate. Hubby really liked it but I didn't find it very exciting. It was just...chocolate, not much different than the Lindt Excellence 70% Cocoa Bar we tried last week. Hmm...I hope my chocolate taste buds aren't broken. Still have five more to taste.

And because I forgot to post it yesterday, here is a pic of my delicious peppermint patties (courtesy of Elana's Peppermint Patty recipe). I used a candy mold so I could get a thick layer of pepperminty goodness between layers of dark chocolate.

Hope everyone had a great weekend!

"Souls" Wrapped in Bacon

4 sole fillets (or other mild tasting fish such as halibut or cod)
8 slices bacon
4 fresh sprigs rosemary
1 tsp salt
1 tsp pepper
2 tsp garlic
lemon slices for garnish and to drizzle
1. Preheat oven to 400 degrees. Prepare baking rack over cookie sheet. Mix spices together to make it easier to season.
2. Lay out 2 slices of bacon side-by-side. Use hand to pound/press bacon and stretch it out in all directions. Depending on size of bacon and size of fillets you may need more or less bacon.
3. Place fillet at edge of bacon, sprinkle with seasonings.
4. Carefully wrap bacon around fillet by rolling fillet from one end of bacon strips to another. After one roll place rosemary sprig over fillet. Continue rolling until all the bacon is wrapped around the fillet.
5. Carefully place bacon-wrapped fillet on baking wrap, making sure bacon doesn't come undone.
6. Repeat for remaining fillets
7. Place in preheated oven, bake for 20 minutes or until bacon is cooked through (I like my bacon crispy so cooked for 35 minutes though the fish was a little dry).
8. Enjoy!

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