T.G.I.F., once again!

Damn cold this morning (11 degrees F. and -11 C.). Unfortunately there was also a stiff wind and the combination took your breath away!

Work was interesting, only because I was asked to help to reconcile some billing. Not sure why (I think it's my genes - Mom worked in a bank and Dad was an accountant) but I am like an idiot savant when puzzling over spreadsheets. I can ALWAYS figure out where the discrepancies are. When the boys were little, I could NEVER find "Waldo" but I can always find where that last twenty-five bucks went!

Rode home to the usual "Bang the Drum." First, I went through the mail, checked the voicemail and caller ID and then my two email accounts. Next, I checked my sugar and wrote that in my log (I was embarrassed to admit to my doctor just how lazy and sloppy I'd become keeping it up). Then I went in and finalized this weekend's To Do list.

I'm a little tired of leftovers, so I went with a simple baked tilapia with a side of wild rice dinner. Here's how I made it: I had thawed out four tilapia filets overnight in the fridge. So, I dug those out while I preheated the oven to 375 degrees F (190 degrees C). I lined a sheet cake pan with tinfoil and sprayed that with non-stick cooking spray.

Then I rinsed the tilapia fillets under cool water, and patted them dry with paper towels. I put the fillets in my baking pan. I poured 3 tablespoons of lemon juice over fillets, then drizzled 1 tablespoon of microwave-melted butter on top. I sprinkled them with 3 minced cloves of garlic (hey, I like garlic!), about a teaspoon of dried parsley flakes and then hit them with fresh ground black pepper. I popped the pan in the oven to bake for at least 30 minutes or until the fish is white and flakes when pulled apart with a fork.

Meanwhile I made up the Uncle Ben's Wild Rice mix (the original, not the newer, 5-minute kind. I think the original tastes better.) While all of that was cooking, I made up my fish sauce. I am no longer sure of the exact measurements, as I have made it so much. I just kinda throw it together, taste and adjust. But basically its maybe 2 tablespoons of real mayo, 1 tablespoon of sour cream, 1 heaping teaspoon of horseradish, a couple of tablespoons of fresh squeezed lemon and a teaspoon of dried parsley (in the summer, I use my fresh chives, snipped small). Mix well, adjust to taste and put in the fridge until dinner is done.

I still had some lemon juice left (I cut and squeezed the two oldest lemons I had) so, since I was waiting for dinner, I did a little salt, tequila and the lemon juice to use it up!

I ate at the kitchen table and it was great! I put the other two fillets in a baggie and stashed the remaining rice in the fridge. I cleaned up the kitchen and went to bed to read. I'm not sure why, but I was very tired all day, so I turned off the light to sleep just after 9:00 PM.

I woke up at 2:00 to go to the bathroom and decided to post this, and then go back to sleep.