Why don’t I feel like I am finishing up a week of vacation from work? I think I need a another week to recover from this one.
First of all, I did a bunch of yard work last weekend. Except for trimming the 2 big bushes on the corners of our house, because The Man said he’d take care of it on Memorial Day after the parade.
On Tuesday, I helped plant flowers at the cemetary. It was damn hot out there.
Wednesday, I was a lazy slug.
Thursday will remain in my mind for a while. After trimming those bushes that The Man promised to take care of, my right arm and hand decided to cease function for a while. So I took The Gidge for a walkie. And then we went to the vet for our week-late round of shots. The little tank now weighs 6 pounds, 4 ounces. The Lyme Disease shot was given in her left rear leg and the vet warned me she’s be sore. What he didn’t tell me was that she wasn’t going to be able to walk and whenever she tried that, or even just tried to MOVE, she would cry and whimper. Which brought tears to my eyes. I am such a wuss. She slept all day and even Baby curled up as close as he was willing to get, just to keep an eye on her. By midnight, she was getting a little more fired up and her leg started to work again. Every hour after that, she was up. So I didn’t sleep from midnight on. Good thing I didn’t have to go to work in the morning.
Friday was cherry-almond-vanilla muffin day. Once upon a time, I made really awesome blueberry power muffins from a recipe I got from Cooking Light. Friday morning, on no sleep, I decided to convert the recipe to gluten free. Obviously, because there isn’t a picture and I haven’t posted a recipe, I should have just tried to take a nap. The taste was wonderful, but they were heavy as bricks. Back to the drawing board on that one.
Today, The Man woke up sick. Great. Why is it that most men whine like babies when they’re not feeling well? “Honey, will you make me a poached egg and toast?” “Honey, will you do this?” “Honey, will you do that?” Gack.
I made an awesome dinner, though. And it’s all for me since he’s on the popsicle and ice water diet today. I grabbed what was in the fridge, added a few things from the garden, and rocked my world.
Honey-Dijon Sauced Roasted Vegetables with Orange Roughy
For the vegetables:
2 zucchini, cut into 2-3″ strips
1 leek, cut into thirds and rinsed well
10 grape tomatoes, cut into halves
10 baby red potatoes, cut into halves
1 green pepper (or 2 little ones from my garden!), cut into halves and then strips
2-3 tbsp olive oil
3/4 tsp sea salt
1/2 tsp fresh ground pepper
For the fish:
1 pound orange roughy fillets
1/4 tsp paprika
For the sauce:
1 tbsp fresh parsley, minced
1 tbsp dijon mustard
1 tbsp tupelo honey
1 tbsp olive oil
Preheat the oven to 400 degrees.
Prepare all the vegetables and place all except the tomatoes into a 9×13 baking dish. Add olive oil, salt and pepper, and then toss to coat. Place into the oven and bake for about an hour, until vegetables begin to brown and potatoes are fork-tender.
While the veggies are roasting, make the sauce by combining all sauce ingredients in a bowl and whisking well.
When the veggies are done, remove from the oven. Add the tomatoes and sauce; toss gently to coat. Place the orange roughy fillets on top of the veggies and then sprinkle them with the paprika. Cover with foil and bake for another 10-15 minutes, depending on the thickness of the fish, or until it flakes easily with a fork