Tonight we finally made the meal I'd scheduled for Thursday, which got bumped to consume all the leftovers that were floating around after Book Club. I snagged some good-looking tilapia for like $4 at Publix, and we dredged it in homemade blackening seasoning (the recipe from The Palm, yum) and seared in olive oil just until cooked through.
For a side dish we made Creamy Rice with Lemon, Herbs and Parmesan, which is like cheater's risotto. It made a ton; I'm hoping to make some arancine with the leftovers, maybe tomorrow.
The other side was Paula Deen's Broccoli Casserole. A few weeks ago Austin announced that he wanted "a casserole that combines broccoli and cheese and Ritz crackers." So I turned to my girl Paula, because I trust her with all things casserole-related. This came out *awesome.* It's got a few eggs in it, plus a can of cream of mushroom soup (of course), so it bakes up almost like a quiche. And it's only got two tablespoons of butter, so stop with your assumptions on anything with Paula's name on it. I love her.
We watched the new series "V" while we ate, the pilot episode, and it was pretty entertaining. It's got some comfortingly familiar faces (Inara and Wash from Firefly!) and had the same vibe as Battlestar Galactica, with a lot less outer space. I think we'll stick with this one for the time being and see how it goes.
I'm going to clean the kitchen and then head to the Mercy Lounge, to see the Mary Nails and the 90s cover band My So-Called Band (how great is that?!). I didn't get much done today, none of the housecleaning that needs to be accomplished before my Bridal Brigade shows up here for brunch tomorrow morning. But I know they're going to be here to talk about paper flowers and seersucker flag banners and not to judge the amount of pet hair underneath our bed. I'll keep telling myself that, anyway.
P. S. I tried to find that blackening seasoning recipe so I could link to it online and was stumped, so I'll share it here:
Jeffrey's Blackening Spice
From the Palm Restaurant Cookbook
Makes about 1/4 cup
1/4 cup Spanish or California paprika
1 Tablespoon fine sea salt
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon freshly ground black pepper
1 teaspoon white pepper, preferably fresh ground
1 teaspoon cayenne
1 teaspoon dried thyme
In a medium bowl, combine all the ingredients and mix well. Transfer to a glass jar with a lid, and seal tightly. Store at room temperature for up to 3 months.