Picking Your Fish

I love to eat fish, and all but one of my kids love fish, too. My favorite fish is orange roughy. A few months ago, I was talking to a friend and mentioned that I was making orange roughy for dinner. She told me that orange roughy are overfished and close to being on the endangered list.

I knew of a couple other varieties of fish that I don’t buy because of those kinds of issues, and I was starting to feel overwhelmed – how am I supposed to remember what’s okay to buy and what isn’t while I’m in the grocery store?

I started googling and found this site: Seafood Watch

Not only do they have a searchable index of fish, so you can see if your favorite seafood is sustainable, but they also have a free printable little guide that will fit in your purse, wallet, or coupon organizer. It lists “Best Choices”, “Good Alternatives”, and fish to “Avoid”, as well as a quick explanation of why your fish choices matter. I keep one in my purse, and one next to the desk where I do my menu planning each week.

There is an added benefit that most (but certainly not all) of the sustainable fish are a lot less expensive than the ones on the “avoid” list.

Linked to: Works for Me Wednesday – go check it out for a HUGE selection of  tips from lots of bloggers!

Brown Sugar Shortbread Recipe

Here’s another recipe that I put in the food gifts for Christmas. I also brought some of this shortbread to our homeschool group’s Christmas party. It is so tasty and rich that everyone thought I’d put a lot of work into the shortbread, but… well, you’ll see.

1 cup unsalted butter, softened (only use real butter)
1/2 cup brown sugar, packed (I used dark brown sugar, but you could use either)
2 1/4 cups all purpose flour

Heat the oven to 300° and get out a baking sheet. Cream the butter and sugar until light and fluffy. Gradually stir in the flour.  Let it mix until cohesive and smooth, and the pat out into an 11×8″ rectangle on your baking sheet (the dough should be just a little less than 1/2″ thick).

Use a fork to dock the dough all over. Use a pizza wheel to score the dough, first across in straight lines about an inch apart, and then at an angle 2″ apart to make skewed rectangles.

Bake at 300° for about 25 minutes, or until the edges just barely start to get golden brown. Remove from oven and immediately go over your score marks with the pizza wheel, this time cutting all the way through and gently nudging the pieces apart.

Let cool for five minutes, and then move to a cooling rack to cool completely.

These are ridiculously tasty for how easy they are. If you want to get really fancy, you could dip them half into melted chocolate.

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday. Check them out for oodles of tasty recipes!

Menu Plan for Feb. 1 through Feb. 7

I am (sorta, kinda) on a diet. Well, at least I’m trying to watch calories.  So my menu is a little less full of fat than usual.


Monday: (Attempting) Lower-fat Spaghetti con Sugo di Tonno (I’ll let you know how it comes out)

Tuesday: Black bean burritos

Wednesday: Spiced chicken with yogurt sauce (will post recipe)

Thursday: Fend for yourelf (I’m at pool league)

Friday: I’ll have lentils and rice – kIds are at their dad’s

Saturday: I’ll have fish and rice – kids are at their dad’s

Sunday: Roast chicken with roasted potatoes (will post recipe)


Quesadillas, sandwiches, beans and wienies, tuna salad.


Farina, Oatmeal with fruit, cold cereal, frozen waffles.

This post is linked to Menu Plan Monday. Go check out what everyone else is making this week!

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