The Wonder of Childhood- 3/23/09

One of the best things about being a parent is seeing your child take joy in the little things. Today I went shopping at the our local Asian grocery store, Super H Mart. I love taking Eyrleigh into the seafood section. There are several large tanks of live fish and eels swimming around and even blue crabs climbing over each other in a basin. Today, she squatted in front of the talapia tank until I had to take her away. She was just fascinated by the fish all swimming together. Later tonight, after dinner, we walked as a family at the park. Eyrleigh refused to be picked up and kept walking off the trail to pick up pine cones. She was in love with the world around her and it was wonderful.
Tonight's dinner was the Roasted Pacific Cod with Spring Vegetables and Mint on page 52 of this month's Gourmet. I've mentioned before that Eyrleigh has not always been enthusiastic about fish but she did very well tonight with it. She ate the fish and zucchini with relish. I enjoyed the dish too. I did not buy several small fillets but instead bought one large fillet so the cook time was longer. The vegetables were not too oily and the artichokes and zucchini really complimented each other and the mint added a fresh note. I made risotto to go with the dish and it was a great match.

For dessert, I returned to the Key Lime theme with the Key Lime Coconut Cake on page 4. This was a light sweet cake that was easy to make and tasted wonderful. My coconut got a little over toasted, it did not take anywhere near 8 minutes, but the extra crunch made a great topping. The Key Lime and sugar syrup added to the cake after baking helped keep the cake moist and add an extra tang of lime.
Roasted Pacific Cod with Spring Vegetables and Mint-B
Total Cost- $25.39
Calories per serving-637
Key Lime Coconut Cake- A
Total Cost-$4.12
Calories per serving-472


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