We had a pretty chill weekend. Didn’t leave the house at all, but that’s what was chill about it, right?

Saturday: The post office sent a postcard announcing a food drive pick-up for May 12th.

Food goes to our local food pantries and we don’t have to drive it there, all we had to do was leave it out by the mailbox. Good deal!

Our mailwoman typically comes around 10:00am, so we put it out around 8:00 am. And of course there were BAD BIRDIES opening the beans within minutes! Lentils everywhere. Should have known not to leave the box open, but I didn’t know birds open packages!

Nature 1, Me 0

Thankfully they picked up soon after the bird raid, before anything else was damaged.

I made deviled eggs, which became Dustin’s and my breakfast and lunch yesterday.

They won’t be winning any beauty contests anytime soon, but they win the yummy-in-my-tummy award.

My method for deviled eggs is very simple.

1. Bring 6 (previously room temperature) eggs to a boil; cover and shut off heat. Let sit for exactly 10 minutes, then submerge in an ice water bath to stop cooling.
2. Peel eggs; rinse under cold water to ensure any shell fragments are removed. Dry with paper towel.
3. Cut eggs in half, length-wise; add yolks to a bowl.
4. Mash yolks with fork until lump-free and smooth.
5. Mix yolks with: ~3 TBSP mayo, 2 teaspoons yellow mustard, salt and black pepper to taste.
6. Fill egg whites with yolk mixture; sprinkle with paprika.

Later on, we had a simple but totally delicious Mother’s Day dinner:

• Parmesan-crusted tilapia
• Boiled baby red potatoes with a bit of butter
• Steamed broccoli drizzled with olive oil, garlic salt, and black pepper
• Salad: Green leaf lettuce, radishes, vidalia onion, shredded Kerrygold Dubliner cheese
• Ice cream cake

Parmesan-crusted tilapia:

• 6 tilapia fillets, about 3 oz each
• 1/2 cup grated parmesan cheese
• 1/2 cup plain rice (or wheat) breadcrumbs
• 1/2 cup extra virgin olive oil or oil of choice
• Pinch of black pepper
• 3 TBSP butter, divided by 6
• 1/2 cup dried parsley

1. Mix parmesan cheese, breadcrumbs, black pepper, and dried parsley together;

2. Line baking sheet with nonstick foil or mat or parchment paper. Arrange fish fillets about 1 inch apart. Place pats of butter on fillets; sprinkle crumb mixture over fish;

3. Drizzle crumbed fillets with olive oil;

4. Bake on 425F degrees for 6-7 minutes;

5. Finish under broiler until crust is crispy and browned. Watch them closely under broiler to be sure they don’t burn!

Garlic salt and black pepper tastes amazing on steamed broc! I bought a HUGE bag of fresh broccoli florets at BJ’s. The bag said 16 servings. Not true in our house. It’s about 4 servings! We are greedy with the greens. Or at least I am.

Our family LOVES parmesan-crusted fish. It works with just about any fish: Tilapia, salmon, mahi mahi, etc.

Yum-tastic.

Onward to the Valley today! We have an appointment with our attorney at 3:00. Then, minor grocery shopping. YAY!