Tuesday, January 31, 2012

Chile-Crusted Flounder No-No

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Knowing it was going to be in the 60s today, all I wanted to do was wear leggings and a sweater dress. So I searched and searched, but could I find my leggings? No. I had to wear pants, as usual.

I was really looking forward to the leggings, too. How many 60-degree January days do we get? Not that many. Give in to my spring fever a little and skipping the pants and thick socks to pretend it's March sounded like such a good idea.

I also really wanted to make the husband a dinner that he'd like just as much as last night's meal. Unfortunately, like the leggings incident, life doesn't always go as planned.

Remember how I said Tuesday was going to be Fish With Citrus night? Well, I don't know where I got that from. The recipe I bookmarked for tonight clearly said, when I opened it tonight, Chile-Crusted. What happened to the citrus? I have no idea. I apparently planned to make chile fish all along. 

My apologies for telling you tonight was going to be about fish and citrus. And my apologies to the husband because note to self: chipotle chile powder is hot. Using 3/4 teaspoon of it to coat 9 ounces of fish will result in an extremely hot dinner neither of you really wants to eat.

So, yeah, today didn't really go as planned.


  1. Does it help to know that it looks really good? If you have leftovers, combine them with some taco type stuff and have fish tacos sometime soon. Just don't add anymore pepper. :)

  2. You got that right: No more pepper! :)

  3. Mom Chef to the rescue...that sound good! Sorry the dinner wasn't a hit. And I loved hearing about your spaghetti pie date with your hubby! I will have to try it with ricotta, too :)


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