Jill wrote:

> Dora, the key to baking fish in an open dish is to pour a bit of milk
around
> the fish prior to baking. And don't over-cook it. Mine always comes out
> nice and moist. I don't care for poached fish.


A friend brought over some nice whitefish last night for dinner, chicken was
originally on the menu but he is observing Lent...he did it in a skillet
with some butter and lemon juice, quite nice.

I made a big vegetable cole slaw (broccoli slaw, etc.) and made a huge thang
of stir - fried vegetables in spicy oyster sauce...the starch was brown rice
cooked in the rice cooker with a can of coconut milk and some tamarind
juice...

We watched _The Bad Seed_ and _Polyester_...he also left a BIG litre bottle
of Stoli Raspberry that he got duty - free on a recent trip (he flies for
United)... ;-p

Healthy and very tasty I must say, I've got lotsa leftovers to boot...not
too shabby. My pal is on Weight Watchers so it was an ideal healthy meal
(brown rice is much better than white, the white is very high on the
glycemic index; the brown is an ideal "complex carbohydrate")

Nice asparagus is 98 cents per pound. I might buy a bunch to pickle. It's
one of my fave things to eat but I have to watch it because it seems to
trigger gout :-(

--
Best
Greg