Originally Posted by StrykersPerson View Post
If you only knew how much I understand, Lannie.
Do you not have dental insurance?
I know exactly how much you understand, sweetie, and no, no dental insurance. The previous dentist would give us a 5% discount for paying cash, but I HATE that dentist, he's a crotchety old, rude, condescending azz. If he was the only choice, I wouldn't go at all. The other dentist is nice and acts like he enjoys his work (he laughs and makes jokes and makes me feel comfortable), however he doesn't give a discount for cash, and he's marginally more expensive, but I'd rather have to pay a little more and not be miserable. I figure, why should I PAY someone good money to insult me and treat me like dirt? I shouldn't have to, so I pay a little more to be treated like an actual human.
Sounds like you have been taking lesion's from TN ! lol
TN - you have today off ?
Ewwww, TN had lesions? (Sorry, but that made me laugh pretty hard! Misspellings can be pretty hysterical, if they're done well!)
I have a recipe for SP that's pretty simple, and I consider filling. I tried it last night for the first time and it was REALLY GOOD, so I'll tell you what I did if anyone wants to try it.
Fish fillets (I used cod 'cause it's cheap) and roasted potatoes. Like fish & chips, but better.
Season the fish on one side and spread mayo on it in a thick layer, then crush crackers (I just used saltines) coarsely and press on as a "crust." Flip the fish over and do the same thing again, then lay the pieces on an oiled baking sheet.
Meanwhile thinly slice (like 1/8" thin) a russet potato. I used my old Veg-O-Matic (oh, now you know how old I am!), but a mandolin slicer would give nice even slices, too, unless you're really good with a knife. The only reason they should be uniformly thick is so they're all done about the same time, it's not a REQUIREMENT or anything.
Toss the potato slices in a bowl with olive oil and salt so that all the slices are coated, and lay them out on the baking sheet beside the fish in rows, slightly overlapping if you have to so they'll all fit. I put a little pepper on mine, but hey, they're potatoes, go crazy, try any kind of seasoning on them.
*Note: The potato slices stuck to my pan, in spite of using plenty of oil on the potatoes AND on the pan, so if you have parchment paper, maybe put a sheet of that down on the pan first. You still want oil on the potatoes so they'll brown.
Heat the oven to 425F and pop the pan in there for 20 to 30 minutes depending on how big the fish pieces are and how thick your potatoes are sliced. Mine took 25 minutes total last night until the potatoes were done, and the fish was golden brown and perfect. (The fish didn't stick to the pan at all!) There's no need to turn anything, just put the pan in and check for doneness after 20 minutes or so and adjust accordingly.
I made some tartar sauce to go with the fish, but the crust was very crispy and yummy and it really didn't need it. And it made me full.
Even my not-interested-in-food husband liked it and asked if I'd make it again, and he usually isn't impressed by much. I'm a very good cook and I feel my talents are wasted on him because he doesn't care, so when he says he actually LIKES something, I must have hit a home run. Anyway, that was simple, easy to fix, and tasted really good.