photo by d. scott gregory

Today was one of those weekend days where it was just too cold and dreary that laying in bed reading all morning until afternoon was the only option. Which is what I did. Felt great - I needed the sleep.

Finally got out of the house at 3pm - headed out towards Vienna for a quick chilly 16 mile (very short) stretch - I was stiff from yesterday's long haul. Finished up, swung by Performance to exchange my tires (they shipped wrong size). The replacement ones are light blue - they gonna look funny.

Finished up, showered and made an amazing meal for dinner (pictured above), Broiled Dill Catfish in Lime Garlic Butter sauce and Herbed Country Bacon and spinach Stuffed Oda Squash (recipes will also be in my cookblog):

Broiled Dill Catfish in Lime Garlic Butter sauce

photo by d. scott gregory

1 tsp olive oil
1lb (3 filets) catfish fillets
1 lime
2tbsp garlic butter
1/4 tsp ground black pepper
1/3 cup fresh dill, chopped

Cut lime in half, one half, slice a few discs, set aside. In microwave safe shallow casserole dish, using a paper towel, wipe inside with olive oil. Place fillets in dish, drizzle 1/2 lime and then coat with the garlic butter followed by sprinkling with dill. Place several lime discs on top. Cover dish with plastic wrap, keeping one corner slightly uncovered to vent. Place in microwave and cook for 5 minutes on high (time differs per microwave to microwave - follow microwave instructions).


Herbed Country Bacon and spinach Stuffed Oda Squash

photo by d. scott gregory

1 medium Oda Squash (banana, butternut or spaghetti squash can be substituted), cut diagonally in half, cored of seeds.
1 tbsp olive oil
1lb fresh leaf spinach, washed and patted dry
4 cloves fresh garlic, minced
1 small shallot, minced
1 medium onion, corsely chopped
2 scallions, sliced thin
1 cup Canadian Bacon, sliced
1/2 cup prusciutto, diced small
1/2 cup marsala wine
1 cup fresh cilantro, chopped
1/2 cup fresh dill, chopped
1/4 tsp red pepper flakes
1 cup bread crumbs
1/2 cup grated Romano cheese (of pecorino variety)
1 cup grated mozzerella cheese
salt and pepper to taste

Preheat oven to 400 degrees F. Lightly oil medium sized baking dish and place squash halves cored sides up, set aside. Combine bread crumbs with grated Romano cheese in small bowl, set aside.

In a large saute pan over high heat, drizzle the olive oil and saute the garlic, shallots, onion, scallions until onions become semi-translucent, then add Canadian bacon and prosciutto, stir for one minute then add cilantro, dill, red pepper flakes and drizzle in the marsalla wine, keep stirring for another minute. Add spinach, large handfulls at a time, cover, let steam for one minute - continue until all spinach is steaming and reducing. After steaming, uncover, keep stirring occasionally allowing any moisture to evaporate.

In a medium sized mixing bowl, transfer the spinach mixture, add bread crumbs/romano cheese mixture a little at a time while stirring. Spoon out mixture into the squash halves, then sprinkle mozzerella cheese over top. Place in oven uncovered and cook for 20-25 minutes, until cheese is browned and squash is tender.

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