Getting it all done

I enjoy getting away on a short vacation, but it’s such a chore trying to remember everything that needs to be done prior to leaving.  I have all sorts of notes in various locations reminding me what to do, what to bring, when to do it, don’t forget..and so on.  There are 2 rooms in the house that look like “Post-It” factories.

The first response was good, Mary Ellen says..” OMG - Delicious!” …”Don’t change a thing”

Good news so far.

Sue sent a gorgeous photo of the view from their home in Forestport taken early in the morning and over looking the lake.

She also shared a picture of Oscar the cat. 

He is a Mainecoon and a very BIG cat.  

Lunch was left overs again but with a beautiful spinach salad with lots of crunch via way of fresh and bright red bell peppers. 

Dinner tonight is a “Rolling Sole”.

Preheat your oven to 425 F.

The ingredients:   

 Spread about 1 lb of sole fillets in dish and pour lemon juice over each one. Let sit about 10 minutes.

Line an oven proof dish with foil, and spread Italian Dressing on the bottom. I used Roasted Red Pepper Italian.

Take each fish (side with lines in it facing up), salt, pepper and spread with just a little Smart Balance. Lay spinach leaves on top. Take your Laughing Cow and slice each triangle into 3rds (if you have 6 fillets, you use 1/3 for each fillet).  Take 1/3 and put it on top of spinach (you don’t have to try to spread it). Put on a slice of Vegetarian Baked Ham and 3 asparagus spears on top of that.  Roll up and secure with a toothpick. Once you have done this with all the fillets, and they are sitting nicely in your lined baking dish on top of the Italian Dressing, you carefully drizzle just a little more dressing on top and sprinkle with Parmesan cheese.

Bake for about 20 minutes. Serve with steamed broccoli.

Tonight I have a new “Women’s Running” magazine to thumb through and then some things that need to be done.  But I’m looking forward to a peaceful night. 

Hope yours is too. Good night.