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Post by Neci
It’s that time again…back to school! Richmond Public School students and other localities went off to start another year. Much success to all the students!
Check out this article from the Richmond Times-Dispatch.
Post by Neci
Thanks to our followers!
Hey! We hope you all have been enjoying your summer. Sarah and I have been super busy and will try to make our updates more frequent. : ) Thanks for sticking with us and for all of your support.
Neci
My 25th Birthday Cake!
I am 25 and loving it. Had a great birthday last weekend at Off the Hookah with my friends & fam.
I LOVE ice cream & frozen yogurt! I really need to make a trip to Sweet Frog in Carytown. I haven’t tried it yet, but lots of people always talk about how good it is. Has anyone eaten at Sweet Frog?
websites: virginia.org, withkrishilda.tumblr.com, & thelunchboxdiaries.com.
I love this website. I check out Style a few times a week to stay up to date on upcoming events, places to eat, and local news! Check in out.
Exactly.
An art installation of a melting fan sits on display in a subway station, June 9, 2011, in Atlanta. Sweltering temperatures across half the country had people doing what they could to stay cool. (David Goldman/AP Photo)
Ingredients
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish
Directions
Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.
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Food Network Post by Sarah |
