Today I went back to Loyola for a meeting and almost started crying.
God I miss college.
I know I’m still a student, but it doesn’t count because it isn’t fun and Towson isn’t a cool school with Jesuits and preppy beautiful people walking around. Sun shining on the quad, Boulder Garden Cafe, sitting on the humanities porch, walking over the bridge, themed tshirts, Ted the shuttle driver, Loyolapalooza (RIP Craigsfest), being blinded by Tory Burch/Lilly Pulitzer/J Crew/Anthro everything. I know I’m missing so many good ones but I’m getting overwhelmed with emotion.
I was remembering absolutely none of the negative things about Loyola until I saw a girl in a neon pink hooker dress, heels, and birthday crown. At 4PM. Looking like she belonged on York instead of Cold Spring.
Um, Father Nash and Nicholas don’t want to see that nonsense.
Anyone who reads this who didn’t/doesn’t go to Loyola hates me right now.
One more thing:
I chose getting sunburned on a roof deck yesterday over grocery shopping so I had Boulder hummus and pita (love) for dinner. Now that we’re getting into summertime weather, this is a good light and easy fish recipe that I will certainly repeat.
Oatmeal Crusted Baked Tilapia
makes two filets, easily doubled
1/2 cup oatmeal
1/4 cup panko breadcrumbs
1/4 cup parmesan cheese
1 tsp parsley
salt and pepper
3-4 tbs dijonaisse
Combine oatmeal, breadcrumbs, parmesan, and parsley in a food processor until combined.
Season the fish with salt and pepper. Coat with a thin layer of dijonaisse. You could also use mayo or Dijon mustard, but I went with the in between to get a little bit of the creaminess and the mustard flavor.
Somebody buy me a pastry brush. Press coating into the fish.
Bake at 350 for 12-15 minutes.
I’m sending this recipe to Miss Diane.