It's time for an update on the store and everything! Life just seems to fly by and there's just so much to share.
We've had a lot of changes in the store and in our lives...
We said goodbye to our house a few weeks ago and it's been a hard one...Read More
The Sister's have been inseparable... working long hours all week. We have so many fun projects in progress and are soooo excited about the new shop.
Lot's of hard work made fun because we do this together....
We're anxious to reveal all the details of Le Jardin Antiquities next week.
Right now hubby is glad I'm home and no take out for dinner tonight...
Doesn't this sound good???
Ginger and Cilantro Baked Tilapia
serves 2, or 1 with lunch leftovers
2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.
Serve immediately over brown rice, garnished with scallions and cilantro.
Yum! Let's eat outside while the weather is soooo nice.
Have a great Sunday!
It's your turn. Let's talk!
Recipe via The Kitchn