september roll call .

well I never knew I had so many loyal members  you can count them on one hand .

well its spring time over here and its also daylight savings time as of today.

we all put our clocks 1 hr forward so we all lost 1 hrs sleep

oh happy days .

we have had some very unseasonal weather too .

snow in the south island and so bad that they had to close Queenstown[south island ski resort] down

[that is all the snow lifts etc.and fields]  

wind gusts had been dangerous too another reason for closing them.

temperatures are dropping here at the moment so expect a chilly night 

but maybe a great sunny day to look forward to .

blossoms are coming out on the trees too, lovely pink and white  looks heavenly

and school holidays are here again . 2 weeks of kids not at school !

and a party being held each night next door to me .

that's a first !  

Annie [ manager]

 

 

 

 Crispy-coated fish fillets:
 that are baked, not fried.

To add a tangy tartar sauce, whisk together fat-free mayonnaise and pickle relish.
Ingredients
1 serving olive oil cooking spray
 (5 one-second sprays per serving),
 or enough to coat pan and fish
1/2 cup seasoned bread crumbs, Italian-style
1 1/4 pound lingcod fillet(s), four 5 oz pieces
1/4 cup Dijon mustard
4 medium mixed-grain hamburger roll(s)
8 piece lettuce
1 small tomato(es), sliced
Instructions
Preheat oven to 400ºF. Coat a large baking sheet with
 olive oil cooking spray.
Place bread crumbs in a shallow dish. Coat both sides
of each cod fillet with mustard and then turn fish in
bread crumbs to coat. Arrange fillets on baking sheet
and spray surface with cooking spray. Bake until fish
is fork-tender and coating is golden brown, about 20
minutes.
Place fish on rolls and top each with 2 lettuce leaves
and 1/4 of tomato slices.

 

Eat well my friends . these are yummy  and don't cost much either.