Friday Things

So there is this general post bloggers use when they don’t have much to blog about. It’s called “_____ Things.” Fill in the blank with your week day of choice.


Friday Things

I love my new job.

My new job comes with awesome toys tools.

Dell Desktop Computer 50" ScreensYes. I have TWO screens. Are you jealous?

Be a researcher. And learn to love Excel spreadsheets.

That’s what I do.

And I love it.

Tweet ups are wicked fun, especially ladies’ only tweet ups at Hana Cafe. I met with some great Wichita women while enjoying…

CocktailSingapore sling

Shrimp tempura maki


For some reason, I decided to make fish tacos.

Mildly OK. I was not a big fan, but Husband said the tacos tasted fine.

Maybe I just don’t like cod fillets.

Fish Tacos with Peppers
adapted from

  • 1 lb.  fresh or frozen firm-flesh fish fillets, such as cod, 1-inch thick
  • 1/4 cup lime juice, or lemon juice
  • 2 Tbsp.  lime juice or lemon juice
  • 1   fresh jalapeno, seeded and finely chopped
  • 1/4 tsp.  ground cumin
  • 2   cloves garlic, minced
  • eight 8-inch flour tortillas
  • 1 1/2 cups  shredded green cabbage
  • 1 cup  chopped green sweet pepper
  • 1/2   medium red onion, halved and thinly sliced
  • ranch dressing or dressing of choice

Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow dish. For marinade, in a small bowl, stir together tequila, lime juice, jalapeno pepper, cumin, and garlic. Pour marinade over fish. Cover and marinate in the refrigerator for 30 minutes, turning fish occasionally.

Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.

Preheat broiler. Drain fish; discard marinade. Pat fish dry. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn the fish. Broil for 3 to 7 minutes more or just until fish flakes easily when tested with a fork. (Or place fish fillets in a well-greased wire grill basket. Grill on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once.)

With a fork, break broiled fish into 1/2-inch chunks. To assemble tacos, place lettuce in center of each warm tortilla. Divide fish chunks, sweet pepper, and red onion among tortillas. Fold tortillas in half over filling. If desired, serve with cilantro and/or mango slices. Makes 4 servings.

That, and a glass of wine, is my Friday.

Authentic RedCheers!