“I love you and I bless you”

Well, today is a special day…6 years ago, on July 17, 2004 my Peepaw (or “Peeps,” as we liked to call him), William H. Ethridge, lost his battle with leukemia. You know it’s funny how sometimes we remember things so clearly that happened so long ago…yet this morning I forgot my grocery list that I had spent 25 minutes putting together, ha ha! In this case, I remember the events of the very day Peeps died, but most of all I remember the moment I heard of his passing. It was very late at night, and my sister and I were staying at my Aunt Liz and Uncle Eric’s house with their four kids. We were all pretty worn out from the days events…I had practically been at the hospital the entire day until my father told me to go home and rest. Anyways…all of us kids grabbed the mattresses in the house and drug them into my Aunt Liz’s room so that we could all sleep together. It was as though none of us wanted to be alone because we knew he was going to die. I remember the look in my Uncle’s face when he heard the news and immediately…i knew. It’s amazing though…I was feeling so much pain, but being surrounded by the warmth of my cousins and my aunt, I felt protected. I have a lot of fond memories of my grandfather, he is the one who got me eating burnt toast with butter (now I practically char my toast before eating it). One of the memories I enjoy the most is watching him make a big pot of his pasta sauce and signature meatballs. I would spend the night at my grandparents house and my grandfather would wake up in the wee hours of the morning to stir his pasta sauce and meatballs, that had been slow-cooking in the oven for hours. I remember hearing the creaking of the wood floors as he trudged sleepily down the hallway. Then he would bend over the oven to taste the sauce, smiling from ear to ear at perfection. Sometimes I would even act like I was getting up to use the restroom, just so that I could sneak a peak. My Peeps taught my Dad how to make his meatballs, and my Dad in turn, taught my sister and I. Today would have been a perfect day to make his meatballs…but if you think I’m sharing those ingredients you’ve got another thing coming. That recipe is sacred and it STAYS IN THE FAMILY…so fuh-get-aboutit! One last thing that I enjoyed about my Peeps is that he would always hang up the phone the same way by saying “I love you and I bless you.” While I can’t bring myself to share my Peeps’ meatball recipe, I do have an excellent recipe to share today that I saw in a magazine a while back…but of course I had to make a few changes to make it my own unique dish. Today I decided to channel my inner Latina and make a Catfish dish baked in a Homemade Green Salsa. Here it is!

  • Ingredients:

    1 tablespoon butter

    2 tablespoons flour

    3/4 cup coarsely chopped tomatillos

    1/2 of a yellow onion, coarsely chopped

    2 fresh poblano chiles, stemmed, seeded, and coarsely chopped

    1/4 cup packed, coarsely chopped fresh cilantro

    1/2 cup chicken broth

    1/2 cup Non-fat Greek Yogurt (the recipe originally used sour cream but Les has extreme allergies to heavy dairy products, plus Greek yogurt gives the dish that zing that it needs)

    1 to 2 tbsp. lime juice

    2 boned and skinned Catfish fillets( the recipe calls for Halibut, but at 19.99/lb, Central Market can throw that fish back in the ocean…I prefer 2 LARGE pieces of Catfish for $1.36, this recipe might also work well with Tilapia)


    1. Preheat oven to 375°. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.

    2. Scrape flour paste into a blender. Add tomatillos, onion, chiles, chopped cilantro, chicken broth, and Greek yogurt. Whirl until smoothly pureed. Pour green sauce back into frying pan; add salt and lime juice to taste.

    3. Rinse fish, pat dry with paper towels, and season with salt and pepper. Set pieces slightly apart in an 8- by 12-in. baking dish.

    4. Bring green sauce to a boil over high heat, stirring. Pour evenly over fish.

    5. Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.

    6. With a wide spatula, transfer fish to plates. Spoon sauce over portions, sprinkle with cilantro leaves.

    I hope ya’ll thoroughly enjoy this recipe…the sauce pairs excellent with the fish…it has a creamy texture and a zesty/spicy taste to it. I would serve it with a small side salad topped with cotija, or feta cheese. Also, it would be great over a bed of Mexican rice. Also, this salsa is amazing and could be used raw with any of your favorite tortilla chips. Now…give me some queso, a margarita, and I am ready to party! Ole!

    P.S. I love you and I bless you all!


  1. girl you be on fire

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