March Madness / Sunday Supper

Yesterday was a true March day. You know that saying about March – “in like a lion, out like a lamb”? Well that’s pretty much how yesterday went.

I woke up about 9:00 am yesterday morning to this:


You probably can’t tell a lot from the picture. That’s because I was battling 40+ MPH winds and a torrential downpour just to get a quick shot from the doorway. Suffice to say though, the wind literally vibrating the walls of our trailer woke me up and Andrew saying “get dressed, we may need to leave” was enough to shake me out of my sleepy self.

The storm ended up passing quickly, in usual south Florida style, and we didn’t have to head out, but it was enough to shake us up a bit – both figuratively and literally. After it all blew over, the day could not have been more beautiful. The front cleared out the muggy heat that had been plaguing us for the past couple weeks and the sky was a brilliant blue. So we passed the day doing uneventful wandering, which culminated in an ever so tasty supper!


Andrew had scored some free King Mackerel from his job at the gourmet seafood market, so I decided to make an occasion of this fancy (for us) fish. Andrew marinated the fish in a seemingly strange mixture of olive juice (not oil) and lime juice, but it actually turned out surprisingly well when he pan-seared it with pepper and spices. I was in charge of the pairings: a salad of mixed greens, cherry tomatoes, kalamata olives, and feta with a dressing of olive oil and basalmic vinegar; as well as Zesty Asparagus Pasta.

It was a lovely combination, and reasonably easy.

Zesty Asparagus Pasta
(serves 4)


What You Need:

1/2 package Trader Joe’s Lemon Pepper Pasta

(if you can’t find this pasta, using regular thick cut pasta and adding a little lemon juice and pepper at the end should suffice)

1 Tablespoon Olive Oil

2 Tablespoons Butter

1 Clove Garlic – minced

1 Bunch Asparagus

1/4 Sweet Florida Onion

(I picked these beauties up at the produce stand, but vidalia should work just as well.)

Salt, pepper, and other spices to taste

Fresh Parmesan Cheese (for garnish)


What You Do:

1. Boil pasta according to package instructions

2. Very thinly slice onion

3. Cut asparagus into 1 inch pieces

4. Heat oil and garlic in pan

5. Add onions and allow to cook for 1-2 minutes before adding asparagus

6. Sauté veggies with salt and pepper for 6-8 minutes until tender

7. Add veggies to cooked pasta with butter

8. Serve and garnish with grated Parmesan

Hope you enjoyed all the delicious things your weekend had to offer and have a zesty rest of the week!

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