My 12 year old found my copy of Bartlett's Familiar Quotations. It was printed in 1947, and has a leather spine and corners. It belonged to my grandfather, the lawyer from Texas, who died in 1973. This is the only book of his which I have.
In paging through it, demonstrating for the kids and my dearly beloved how the book works, I happened upon this quote from Alphonso The Learned (1221-1284):
"Had I been present at the Creation, I would have given some useful hints for the better ordering of the universe."
Boy! Talk about arrogant! And I thought I could be a know-it-all!
Anyway...that's not why we're here today.
For my Catholic friends, it's still Lent. And Friday is coming. I adapted this from a recipe I saw in a cookbook published by Bon Appetit (do they still exist?) way back around 1980. My husband ate this, and declared, "Make this kind of fish every single time you cook it, until I tire of it!" So, here's a suggestion for all of you for Friday night's dinner, with a strong recommendation by my Dearly Beloved.
DANISH STYLE FISH
1 pound fish fillets
1/2 cup water
1 chicken bouillon cube or 1 tsp chicken bouillon powder
1/4 cup lemon juice
1/3 cup sour cream
1 tsp dill
1/4 cup water
1-1/2 tbsp cornstarch
2 green onions, chopped
In an ovenproof/microwavable dish, place the fish fillets, and pepper both sides to taste. Heat 1/2 cup water and dissolve the chicken bouillon in it. Add the lemon juice, and pour over the fish. Bake at 400 degrees until the fish flakes evenly. Transfer the fish to a plate for a few minutes. Pour the liquid in which the fish was cooked back into the measuring cup, and add water sufficient to return the amount to 1 cup. Return this liquid to the fish cooking dish. Whisk in the sour cream and dill. Whisk the cornstarch into the last 1/4 cup water, and whisk this mixture into the sour cream mix. Microwave for a minute or two, whisking every 30 seconds, until the sauce thickens. Return the fish to the cooking dish, sprinkle the top with the green onions, and spoon some of the sauce over the top. Return to the oven for another 5 minutes or so to heat the fish through, and serve over a bed of rice, boiled potatoes, or pasta.