Tonight we return to our old friend, Rachel Ray. We ate a simple dish from her October issue. It was called Fish-and-Taters Casserole. The dish called for using frozen fish sticks but since we don’t stock such foods, we just used flounder fillets that were in the freezer. I have no doubt that was even better and tastier. The dish was quite easy to make according to Paula. She threw it together after spending the morning at meetings and taking my mother shopping. The hardest part was cooking the potatoes beforehand. But since she sliced them quickly and thin with the mandoline, that did not take very long. I really love our mandoline. It does such a great job of cutting items that I don’t know how we worked in the kitchen without one years ago. Then it was just a matter of putting everything in the pan to cook. The tomatoes and capers added a nice touch along with the bread crumbs and parmesan cheese that was sprinkled on top. Excellent meal!  One last note, I did not have any beer in the fridge so I opened a bottle of Valpolicella to drink with this dish. The wine was not too strong and was just the right touch for the fish and tomatoes. Recommend something like it if you try this dish…

After dinner, I spent 15 minutes cutting up some butternut squash so it would be ready for dinner on Wednesday. Paula bought it at a farm stand last week and we will eat when we are all together for dinner that night. More on that later…

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