“How long should you try? Until.” – Jim Rohn
This quote speaks to me. Sometimes I wonder if all the hard work I put into my writing is worth the effort. But not putting the stories in my head on paper? I couldn’t stop if I wanted to. This week is about editing the second book in my Prosperity, Montana miniseries, using my editor’s suggestions. I like her suggestions–they always make my work stronger.
It’s time to get started. Whatever you do this week, make it count.
Until Wednesday,
Ann
It’s Friday! Seems like the perfect day for a recipe. This halibut dish is scrumptious, and so easy to make. I wish I knew where I got it so that I could give the person who created it the credit they deserve. Unfortunately, I have no idea.
Halibut Cheeks and Vermouth
Halibut cheeks are the sweetest part of the already sweet halibut (see image above), with a firm, flaky texture.
Melt butter in pre-heated sauté pan. Add the vermouth and lemon juice. Add halibut, salt, pepper and dill, and sauté for about 1 minute. Turn the fish, reduce heat to low and cover. Cook for a total cooking time of 2-3 minutes per inch of thickness of the fish, but check the fish often, as overcooked halibut is dry and stringy. Cook until flaky and tender.
Yum!
Until Monday, and wishing you a fantabulous weekend,
Ann
Congratulations, Laurie Kozlawski! Your comment qualified you for the drawing–and you won a free, autographed book! Contact me through the website with your email address, and we’ll go from there.
Until Friday,
Ann