-=> Quoting Shawn Highfield to Dave Drum <=-

 SH> It's been so humid around here I have not been cooking much.
 SH> We're eating a lot of sammies, and salads.

As I mentioned to Ruth, same here. Also brewing a lot of ice tea.
I'm blending black tea, various herbal teas and adding lemon or
lime juice, other fruit juices for flavour so every batch is
different. I even made some old fashioned switzel (water, a little
fruit juice and a slash of vinegar).
                                   
 SH> The early mornings are kicking my ass as well so I'm pretty
 SH> much coming home sitting in a chair and passing out.

My office air conditioner died, so I was coming home pretty drained
too. We only need it for two weeks a year but when we do, we do.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Fish Sticks with Remoulade Sauce
 Categories: Fish, Chilies, Condiments, Eggs, Sauces
      Yield: 4 servings
 
  1 1/2 lb Scrod fillets
           Salt and pepper
      1 c  All-purpose flour
      2    Eggs; lightly beaten with
      3 tb Water
      2 c  Fresh bread crumbs
      2 tb Minced parsley
           Vegetable oil for frying
           Remoulade Sauce:
      1 c  Prepared mayonnaise
      2 ts Dijon mustard
      2 tb Lemon juice
      1 tb Chopped capers
      1 tb Chopped dill pickles
      2 tb Minced parsley
           Salt
           Cayenne
           Lemon wedges for garnish
 
  Cut fillets into 1/2-inch strips and season with salt and pepper.
  Place flour, eggs and bread crumbs in separate shallow bowls. Stir
  the parsley into the bread crumbs and season with salt and pepper.
  Dredge strips of scrod in flour shaking off excess. Dip scrod in
  egg mixture and then roll to coat in the bread crumbs. Set coated
  fish on waxed paper-lined sheet pan.
  
  In a large skillet heat 1/2-inch oil until very hot but not
  smoking. Carefully add one-third of the coated fish strips to the
  hot oil and cook, turning once, until golden brown on both sides.
  Transfer browned fish strips to paper towels to drain. Repeat
  process.
  
  In a small bowl combine mayonnaise, mustard, lemon juice, capers,
  pickles, parsley, salt and cayenne.
  
  Serve fish sticks warm with remoulade sauce and lemon wedges.
  
  Recipe By: Cooking Live Show
  From: Angele Freeman
 
MMMMM
 

Cheers

Jim


... Arizona is where Satan takes vacations to enjoy some heat.

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