Sometimes I wonder what it would be like to work from home.
This week I’ve been on Spring Break, and since I have a book to finish writing (almostdone almostdone almostdone), I get to try out this whole working from home gig.
If you can call it that.
Here’s what happens when I “work from home”:
- Sweatpants. Not even yoga pants – I mean full-out SWEATpants. Not that I’m sweating or anything.
- I’m actually freezing, so naturally I mummy-wrap myself in a blanket, sit down at the computer, and try to stick my arms out of the blanket to type. It’s not normal.
- My feet get cold so I put on my Santa socks.
- On my way to get the Santa socks, I remember those brownies in the kitchen. And hot chocolate? Snickety snack time.
- Hmmm, what could I post on Instagram?
- Work makes me hungry so I eat some chocolate chips.
- I Spotify. Browse, listen. Browse.
- Lunch time? Sweet.
- I search for the enchilada pictures.
- Aww, look, our Puerto Rico pictures from 4 years ago!
- I ask myself if I ever posted those on Facebook?
- Done. Good thing I got that done today.
- I reminisce about the good times we had on vacation with our friends. I feel sad.
- I spend an hour on cheapcarribbean.com.
- Where are those leftover Oreos, anyways?
Working from home has been sketchy.
This fish, on the other hand, is a staple in our house.
It’s crunchy, it’s lightly fried but just lightly, so it still feels healthy-ish. The mustard gives it a spiced up kick and the crunchy sea salt almond combo with the flaky white fish? Um, yes.
It’s even perfect for non-fish lovers because the tilapia is so mild.
But who doesn’t love buttery white fish? Pshh.
- ½ cup salted almonds
- ¼ cup breadcrumbs, plain or seasoned
- 2-4 tilapia filets (I always have enough crumbs if I’m using 4 smaller filets)
- ¼ cup Dijon mustard
- 1-2 tablespoons oil
- 1 tablespoon butter
- parmesan cheese, fresh lemon, or sea salt for topping
- Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.
- Heat oil and butter in a frying pan over medium-high heat.
- Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.
- Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.
- Serve with parmesan, sea salt, or lemon.
Today we’re shooting a final video for the book, and then we’re headed up north to get out of town for the weekend! YEHAW!
TGIF and happy fishing!