“Just living is not enough” said the butterfly, “one must have sunshine, freedom, and a little flower.”~Hans Christian Anderson
Hello my friend how are you?
I hope today finds you well.
🍁Fall often gets me in the mood for cleaning things out.🍁
🍁it’s a change of season thing🍁
You know those cupboards that might need re-organizing…
making room for delicious holiday baking.
closets that out of nowhere have become bulging and full.
of the un-used/unwanted
This happens quite easily for me since I live in a small cottage with even smaller closets.
(which trust me is a good thing)😉
Fortunately the weather here on the coast has been fabulous.
summer in October
So that cupboard…
and sweet munchkin closet will just have to wait. (happy dance)
I’m pleased to share that my week has consisted mostly of gardening…
planted three large pink hydrangeas shrubs
painted number 5 watercolor
sadly not in the above order
With that said the plein-air painting group met at Sunset Bay in Charleston.
approximately a 30 minute drive
after painting I headed on over to a wonderful deli for a little lunch barbecued salmon
and before leaving purchased a pound of halibut to take home.
I had been excited to test out a new recipe that I found in the Coastal Living Magazine.
Im going to share it with you!😘
(btw…did you know that fish is the new chicken?)
The not so good news is that it is fried. (sorry)
the other really good news is that it is fun to prepare and very yummy to eat!😉
Buttermilk-Fried Nashville Hot Fish Sandwich
1/2 cup peanut oil
1 Tbsp. granulated sugar
1 Tbsp. cayenne pepper
1 tsp. paprika
1/2 tsp. garlic powder
4 (5-6-oz skinless halibut fillets
2 cups whole buttermilk
1 cup (about 4 oz.) self-rising flour
3 tsp. kosher salt
4 kaiser rolls
1/2 cup dill pickle chips, plus more for serving
1. Heat peanut oil in a small saucepan over medium to 325. Stir together sugar, cayenne, paprika, and garlic powder in a heatproof bowl. Whisk in hot peanut oil. Set aside.
2. Pour canola oil to depth of 3 inches into a small Dutch oven; heat over medium to 325. Place halibut in a medium bowl, and pour buttermilk over halibut. Let stand 15 minutes.
3. Stir together flour and salt in a medium bowl. Remove halibut fillets from buttermilk, and discard buttermilk. Dredge fillets in flour mixture, shaking off any excess. Cook in hot canola oil until golden brown, crispy, and cooked through, 5-6 minutes. Remove fillets from oil, and gently toss in reserved sauce.
4. Place 1 fillet on each roll. Top evenly with pickle chips and Herbed Cream. Served with additional pickles and Herbed Cream.
Makes about 3/4 cup
1/2 cup sour cream
2 Tbsp. thinly sliced fresh chives
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh tarragon
1 tsp. fresh lemon juice (from 1 lemon)
Stir together all ingredients in a small bowl.
Here’s a peek of the beautiful Sunset Bay.