I have a few things to get off my chest.
I dislike when people walk slowly. You’re/your and their/there/they’re misuse drives me up the wall. Girls who exercise with their hair down don’t belong in a gym. Or anywhere. I gag when couples communicate via Facebook, because no one is interested in that information. Shorts and Ugg boots as a “look” is simply impractical- why are your feet cold if your legs aren’t?
And I’m also bothered when people get a little hoity toity. I’m not so vain as to think that Andie from Can You Stay For Dinner reads our blog, so I’ll be candid.
Sheila and I have been disappointed in her lately. It seems that since she got a book deal, Andie has lost her down to earth blog voice and has gotten a little preachy. And a little braggy.
I still read her every day, because it was Andie’s blog that made me fall in love with food blogs. But I miss her stories of being super competitive about Jeopardy and almost burning down her kitchen. Solo photos of herself and boasting about being able to spend 2 months in Central America isn’t nearly as endearing.
I should mention that Sheila and I are entirely too involved in the lives of these people we don’t know. So you can ignore me.
But don’t ignore this recipe of Andie’s. It’s so so simple- only three ingredients.
Butter, Ritz crackers, and fish. I suppose if you wanted to be cheeky you could use goldfish crackers instead of Ritz. If you do, send me pictures.
Sprinkle your fish with salt and pepper.
Melt the butter and mix it with the crumbled crackers.
Put the crackers on top of the fish, and bake it at 350 for 15-20 minutes.
I had a romantic little solo dinner with some bowties, asparagus, and crying over last week’s episode of Grey’s Anatomy on demand. Typical Thursday.
And if someday Sheila and I hit it big with our mediocre photos of every variation of pizza and cookies known to man, we’ll stay humble.