Monday, May 9, 2011

Weekend Recap...

First a belated Happy Mother's Day to all!

Saturday dawned a little bit gloomy, but my dearheart and I jumped in the boat for a little early morning fishing.  

Not that I wish to toot my own horn, but I caught more keepers (crappie) than him!  All was fine until it started to drizzle and the wind picked up and I will be the first to admit that I am not a fan of rainy, cold, windy fishing.  So, after trolling around a couple more docks we headed back to the house.  But not before I saw this house and got a little creeped out.  Perched on top of the chimney, along the roof line and in the trees, I counted 18 turkey buzzards.  Guess you could call this house the Dead Zone!

Heading back into our cove...can't wait for the flower pots to really explode up and down both sides of the staircase... if you look reaaaalllllyyyy closely, you might be able to see a kitty cat out on the back porch...

Painting trim took up the rest of my day, while Wes went back out on the water and filled the live well.  

Sunday was spent doing a little bit of cleanup from the day before in anticipation of my in-laws coming over for dinner.  While I was gone to a spinning class at Sheep Street Fibers, Wes and his Dad went fishing.  After this weekend and last weekend, the freezer is getting re-stocked.  So far this year, he has caught two very nice sized walleye...yummy eating...snow white flesh and so delicately tender, flaky and mild tasting. 

Sunday night's dessert and tonight's entree are two recipes I know just about anyone would enjoy, and since every Mother says it's nice to share, I'm gonna do just that.

Lemonade Cake

1 box Lemon Supreme Cake ... prepare as directed and bake in two 9-inch cake pans.
1 can sweetened condensed milk
1-16oz tub of Cool Whip
1-6oz can of frozen lemonade (thawed)

After cake is baked and cooled, slice each cake round in half horizontally.  Gently fold the condensed milk and lemonade into the Cool Whip until well blended.  Put first layer half on cake plate and generously cover with the topping.  Place other half and repeat.  Continue so that you have a gorgeous four layered tower.  Frost with the remaining topping mixture and put it in the fridge.  Let it cool for at least 30 minutes.  When not being devoured, keep the cake in the fridge.  For a little extra pretty, zest some lemon on top.  This dessert is light, refreshing, and just the perfect Spring/Summer dessert.

Panko Crusted Walleye (or crappie or blue gill or white bass or striper) Parmesan
**probably would work on most any fish, but these are my tried and true for sures
****Confession, this recipe is quite un-scientific since I don't actually measure anything for it, but go by feel and smell so all measurements are guess-timates

4 to 6 good sized fish fillets
~ 1 to 2 cups plain panko crumbs
~ 1/2 to 1 cup freshly grated parmesan cheese
~ 2 tbsp melted butter
3 or so big pinches kosher salt
4 or 5 cranks of the pepper mill
5 or 6 heavy shakes of ground thyme, paprika, basil flakes 

Preheat oven to 500.  Line a baking stone with parchment paper.  In one bowl, pour melted butter.  In another bowl mix panko, parmesan, salt, pepper, and herbs.  Take a sniff of this mixture and add more of whatever you think it needs.  Dip the fillets one at a time in the butter and then dredge in the breading.  Cover them thoroughly.  Place on the baking stone and sprinkle any remaining breading over the fillets.  Bake for about 10 to 15 minutes.  OMG, so good...


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