I made tilapia for the first time the other night. It was so easy and so good that we're having it again this week. I served it with creamed spinach and parsley potatoes. Tilapia 2 tilapia filets Olive oil Fresh bread crumbs (made from stale bread in the food processor) Salt and pepper I rubbed the salted fish with oil, dredged in breadcrumbs and baked at 400 for 10 minutes. It was flaky and delicious. Tilapia is so mild you may want to rub it with some spices, but it was just fine for us. And pretty on the plate with the now toasted crumbs.

Grits and greens with my added comments :o) 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

This is my tried and true wild rice salad. Wild Rice Salad 1/4 tsp salt 3/4 cup brown rice or brown basmati rice 1/2 cup wild rice 1 can sliced water chestnuts, drained 1 red pepper, diced 1 green pepper, diced 2 stalks celery, diced 1/2 cup raisins 1/2 cup diced red onion 1/2 cup toasted slivered almonds 1/4 cup chopped parsley Dressing 1/3 cup orange juice 1 tbsp grated lemon rind 2 tbsp lemon juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 large clove garlic, minced 1 tbsp rice wine vinegar Rinse both rices well. In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley and toss. In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.

LOL Jae. I've got nothing exciting to share. Oh! I just took blueberry muffies out of the oven, and hubby is swooning, after he had his "test muffin". So I'll share that. If I had a Canadian flag, I'd stick it on top.