Behind the Eight Ball

I can't catch up.  It's just a fact.  I have spent the entire summer schlepping here and there and as a result I have gotten absolutely nothing done at home.  I am officially behind the eight ball and it's a bummer.

For more than 10 years I have one or both of my kids have been away at camp during the summer.  I got used to the summer being catch-up time.  Summer was when I got all my cleaning out and organizing done because I had no kids to schlep or entertain.  I always really missed my kids but I have to admit, it was great having a little break in the daily action.  Come on.  You've probably felt the same way too.

This summer Charlie has been working for a professor at Carleton and Kate has been home.  I have assumed the role of full time chauffeur, driving her back and forth to tennis every day, 20 miles each way.  In addition, we have been to tennis tournaments in Philadelphia, California, and St. Louis.  That's a lot of ground to cover.  Some of these trips have lasted as long as a week.  Like I said, a lot of schlepping.

So, we have now arrived home after six days in St. Louis and have no plans to leave until Labor Day weekend. I am running around like a chicken without a head because my house is a disorganized mess.  Charlie is coming home on Monday and his bedroom has become a catch-all for everything I can't find a place for.   Dust has formed a nice little film over everything in the house.  It's time to get to work.

But all this cleaning up doesn't leave a lot of time for gourmet cooking.  It's a good thing this recipe for Roasted Fish with Potatoes is so easy.  Give it a try... in your free time.



Recipe: Roasted fish with potatoes
(Adapted from Mark Bittman)

Ingredients:


6 tablespoons olive oil
2 pounds new potatoes, cut into 1/8- to 1/4-inch slices
Salt and freshly ground black pepper
1 tablespoon chopped fresh sage
1 teaspoon minced fresh garlic, or more to taste
1 tablespoon chopped fresh Italian parsley
About 1 1/2 pounds white fish fillets

Directions:


Heat the oven to 425°F. Put 4 tablespoons of the oil in a roasting pan or baking dish large enough to hold the fish comfortably. Add the potatoes, sprinkle liberally with salt and pepper, and toss. Put the dish in the oven and set a timer for 10 minutes.

Every 10 minutes, turn the potatoes gently with a spatula. When they are nicely browned all over-30 to 40 minutes-stir in the sage and garlic. Put the fish on top and drizzle with the remaining 2 tablespoons oil. Roast for 8 to 12 minutes, depending upon the thickness of the fillets. The fish is done when it's opaque throughout and offers no resistance to a thin- bladed knife; avoid overcooking. Serve drizzled with the pan juices and sprinkled with chopped parsley.