It’s Better to Eat with a Friend

Let’s face it, life is better with a friend. We don’t need a following, just that one special someone who gets us will do. If you have someone like that in your life, you truly are blessed.

The 25th of November is National Eat with a Friend Day. Since yesterday was Thanksgiving, I’d be willing to bet we all have a refrigerator that is bursting at the seams with leftovers. While Thanksgiving Round Two would be the easiest way to share with a friend, if you are like me, the last thing you want to see today is a slice of turkey. Besides, it’s Friday. If there is one thing we try to honor, it’s the old custom of No Meat on Fridays. While we do this as a part of our Catholic upbringing, having fish once a week is good for you.

Back on subject . . . people are naturally social creatures. Loneliness can destroy a person’s soul. Dining with a friend is a reminder that we need one another. We depend upon one another. It’s more than a reliance on that trucker to bring goods to the store or the pharmacist to fill our prescriptions. While we do rely on unseen strangers nearly every day to keep our world on track, the need for true human contact cannot and should not be denied.

Today we are encouraged not to eat alone Invite people to join you in a meal. It could be a co-worker, a friend you haven’t seen in a while, an elderly neighbor or even the stranger dining alone at the next table. It’s amazing how much better you will feel by the end of the meal. While this might seem like an unselfish act, so often when we care for others, we are actually caring for ourselves.

Happy Friday Everyone!

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Pan Fried Seasoned Tilapia
4 Tilapia Filets
Salt to taste
Black Pepper to taste
2 tablespoons Flour
2 tablespoons Paprika
1 tablespoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Oregano Leaves
1 teaspoon fresh Thyme
2 tablespoons Olive Oil

Pat fish dry with paper towels. Season filets with salt and pepper, set aside.

In a pie tin, whisk flour, paprika, onion powder, garlic powder, an oregano leaves. Snip thyme leaves, scatter over the seasoned flour.

Warm oil in a skillet over medium heat. Dredge filets in flour, fry in the warm skillet for about 5 minutes per side.

Creamy Mashed Potatoes 
6 Russet Potatoes
3 tablespoons Butter
3 tablespoons Heavy Cream
3 tablespoons cup Sour Cream
Salt to taste
Black Pepper to taste

Peel and cut potatoes into cubes. Place cubed potatoes in a large saucepan. Cover with cold water, salt liberally, and bring to a boil over medium heat.

Boil for 10-15 minutes until potatoes are easily pierced with a fork. Drain potatoes well.

To the now empty pot, add butter and heat until lightly browned and sizzling. Remove from heat, add heavy cream and sour cream. Stir to blend. Return to low heat.

Add potatoes. Mash well.  Taste; season with a little salt and pepper as desired.

Steamed Carrots with Lemon-Dill Vinaigrette
1-1/2 lb Carrots with Green Tops
1 medium Lemon
1 tablespoon fresh Dill, chopped
1/2 tablespoon Dijon Mustard
1/2 teaspoon Red Wine Vinegar
1/2 teaspoon Honey
4 tablespoons Olive Oil
Kosher Salt to taste

Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.

While the water comes to a simmer, wash carrots and trim green tops to 1-inch, trim ends. Set aside until ready to cook.

Place the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 10 minutes. While the carrots cook, prepare the dressing.

Zest the lemon and set zest aside until needed. Chop the fresh dill, set aside.

Cut lemon in half, squeeze the juice into a medium mixing bowl. Whisk in the Dijon mustard, vinegar and honey. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and salt.

Place cooked carrots in a shallow serving dish. Gently toss warm carrots with the dressing. Allow the dressing to absorb into the carrots for 5 minutes before serving.