First, the sand...
Lily spent a good part of the day at Grammy and Grandpa's house. They just got a sandbox for their grandbabies and Lily tested it out this afternoon. I think she spent most of the time wondering why we kept telling her not to put the sand and the toys in her mouth.
And...look at those blue eyes!!
Next, the sea...
We finished up swim lessons this weekend. Lily continues to love the water. She is so relaxed, likes to kick her legs, and splash with her hands. I know you might be wondering why I labeled this as "the sea" because we are obviously at the pool. Well, in this picture, I am holding up Lily's certificate of participation in the "shrimp" class. I think that is hilarious!
Sorry for the terrible quality of the photo, it was taken on my phone.
I also have a
recipe to go along with this post. It's for Roasted Tilapia with Orange-Parsley Salsa. This was the first time I had ever bought and prepared fish at home. I'm not sure why I waited all this time because this dish was easy to prepare and it was awesome! One of those that you comment on all the way through the meal because it's
soooooooo good. (Back me up Timmy!)
Here is the complete recipe from Cooking Light:
3 oranges
1/4 cup chopped fresh parsley, divided
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
4 (6-ounce) tilapia fillets
1/2 teaspoon freshly ground black pepper, divided
2 cups hot cooked instant white rice
1. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Chop sections. Combine rind, chopped orange, 2 tablespoons parsley, 5 teaspoons oil, and 1/4 teaspoon salt in a bowl; toss well.
2. Preheat oven to 400 degrees.
3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an ovenproof skillet coated with remaining 1 teaspoon oil. Bake at 400 degrees for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Combine 2 tablespoons reserved juice, remaining 2 tablespoons parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and rice. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 fillet and 1/4 cup salsa. Yield: 4 servings.