Remember these from last year? And then this? I’m bringing back the Friday Night Bites, I guess this would be round 3? After the first full week back at the cubicle, I was feeling beat up and wanted to have a nice night in. I couldn’t wait to get home, open my box from J.Crew, pour a glass of wine, make something tasty, and curl up with a movie.
Let’s start with the box. Love. I cannot wait for Spring so I can wear this thing.
In the words of Rachel Zoe, I die. OH! I have one more fabulous link for you. My dear C$, Clare, her blog is back up & running. Read it & laugh.
I was also super excited to look through my magazines/catalogs that came Friday. I often wonder what my mailman thinks of me…
Back to my evening, I poured a glass of wine and got started on dinner. Being Lent, I wanted to try to stick with meat-free meal, so I made home-made fish sticks, sweet potato fries, and finished up some coleslaw I had from earlier in the week.
By the grace of God, I made it through the sweet potato with all ten fingers. It was touch & go there for a few minutes.
As I put out the plates to flour, egg & bread the fish, I thought to myself, “If I were on Iron Chef right now, Alton Brown would say, ‘Looks like she’s setting up a breading station.’ ” And I would turn to the camera and say, “Yes Alton, you’re right!”
Secret to crispy oven “fried” goodesss:
Dinner is served and the movie is on. I got “Inside Job” on Netflix, it was a great movie. It won this year’s Academy Award for Documentary and I immediately put it on my queue. It’s an interesting look at the financial crisis, what got us to this point, who’s being held accountable now. It was hard to watch at times, it made me feel really bad about my career choice, even about business school. It was also my third dose of Matt Damon in two weeks. I had seen “Green Zone” the week before, “The Adjustment Bureau” last weekend with friends, and he narrated “Inside Job.” I love the guy, but, man. That’s a lot of Damon.
I also made an orange cake. I was inspired by the delicious dessert I had at Sorellina last week, I wanted a light, citrus-y tasty delight, I asked Martha for some advice and whipped this up.