No Excuse

Thought for the day:

"And oftentimes excusing of a fault doth make the fault the worse by the excuse."



 -William Shakespeare


With the recent hot weather, getting my walk in has been a challenge because it's too easy to make an excuse not to do it. I don't want to get up earlier, I like to sleep too much. It's too hot to walk at lunch and even hot in the evening. I walked the mall yesterday and today just skipped it. Not Good! I am doing the pool exercise routine, hope that is enough to get the weight off this week because the walks have just not been happening.

Here is a recipe I came up with for Perch Amandine. I'd been wanting Sole Amandine but only had Perch in the freezer and "Necessity is the Mother of Invention". The potato recipe is a great side with the fish or just about anything else.

Perch Amandine

1 Lb of Perch fillets
juice of 2 lemons about 1/4 cup
1 lemon sliced
1/4 cup of sliced blanched almonds, toasted
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
1/2 cup of dry vermouth or other dry white wine

To prepare, use a covered skillet over medium heat.

Bring the lemon juice, vermouth, parsley, thyme, slat and pepper to a boil. Add the Perch fillets and half of the lemon slices, cover and reduce heat. Poach at a gentle boil until the fish is opaque and flakes easily with a fork. Transfer the fish to a platter and top with the toasted almonds. Reduce the poaching liquid by 1/2 and pour over the fillets. Serve and enjoy
Makes 4 servings at 5 weight watchers points each.

Roasted Potatoes Asiago

4 small potatoes about 3-4 ounces each quartered
1 small onion thinly sliced and broken up into rings
1 tbsp olive oil
salt and freshly ground black pepper to taste
1/4 cup shredded Asiago cheese

Pre-heat oven to 350 degrees. Place the potatoes and onions in a baking dish, drizzle with the olive oil and toss to coat. Bake for about 20-30 minutes or until just tender enough to pierce with a fork. Top the potatoes with the Asiago cheese and return to the oven to melt and slightly brown the cheese, about 7-10 minutes.
Makes 4 servings at 3 points each