Posted by Stephanie Meyer on May 4, 2006 at 12:29pm

Back to the fried walleye and warm pasta salad. Had it for lunch today, with time to snap a quick pic. Yum. (Recipes posted in comments, below.)

So for hijinxing with my minxes last night we had our first call-in guest, from NYC, a comedienne, talk-show host, and advice guru named Robynne Kaamil. She rocks!!! Check out her sassy, saucy website,, OMG, some of her tips are so damn funny – naughty! blunt! – I laughed out loud. In “person,” she was warm, kind, wise, charming, and very funny. Beautiful speaking voice, loved listening to her speak. We had a blast chatting with her. And with each other, as usual. I know, how the hell do Suz, Kim, and I find so damn much to talk about? After we do the podcast, we sit and gab MORE, often while nibbling some decadent fabulousness that Suz bakes (last night, as I mentioned, rhubarb bars, maj. Oh, how I love rhubarb. I’ll try to get that recipe – Suz, can I have that recipe? And the warm cherry cake recipe? She already let me post apple bread pudding and lemon bars, at right, mmm…you’re killing me, girlfriend!) And this after trading emails all day? I don’t know, I guess that’s how you know you have a dear friend (or friends!). There is never enough to say…there is nothing you can’t say. I heart my girlfriends! (And you too John!)

Happy Birthday Kelly! (My beautiful cousin, Marge’s daughter, who lives in DC and does marketing for XM Radio; she’s a young ‘un, not even yet 30…) Have a great day!

Oh, ouch and shit, I really pulled a muscle in my left shoulder/neck rockin’ my Russian kettlebells this morning and now I can’t look over my right shoulder. Damn that hurts. Might get in the way of cooking dinner tonight…? I have some nice pork loin chops chillin’ in the fridge, I suppose it’s not so hard to grill or saute the little porkers into some semblance of a meal. Probably doesn’t require much head turning. Give me an hour with a heating pad and we’ll see (for my shoulder, not the chops)…

Print Friendly and PDF

Older Comments

  1. By Suz on May 4, 2006 at 6:23PM

    I heart you too, babe, with all my heart!!!!

  2. By Stephanie on May 4, 2006 at 1:51PM

    Warm Pasta Vegetable “Salad”
    Stephanie Levy
    Serves 2-3 as a main course, 4 as a side dish

    The key to this recipe is to dice the vegetables evenly and small. The heat of the pasta “cooks” them a bit so they’re tender-crisp. Easy and pretty. Would be a nice technique with hot rice as well… The goal is to have a generous amount of veg to pasta, so it’s healthy and light tasting.

    ½ lb. angel hair (or other) pasta
    ¼ c. each, diced small, of all or several of the following vegetables (or use others that interest you or that you have on hand):
    green or red pepper
    garlic (less of this, probably 1 clove is plenty)
    pea pods
    ¼ c. chopped fresh herbs (parsley, arugula, tarragon, basil, etc.)
    3 Tbsp. good-quality olive oil (or butter)
    coarse sea salt and pepper

    Have all the vegetables chopped ahead of time. Cook pasta according to package directions, in salted water, until al dente. Just before draining it, remove about ¼ c. of the cooking water and set aside. Drain the pasta and add it back to the warm pot. Add the vegetables, olive oil, reserved pasta cooking water, herbs, and salt and pepper to taste and toss until the vegetables are warmed through and water and oil are incorporated. Serve warm or at room temperature with an additional sprinkle of salt and pepper as needed.

  3. By Stephanie on May 4, 2006 at 1:28PM

    Fried Walleye
    Serves 4

    1 c. flour
    1 lb. walleye fillets, rinsed in cold water, cut into 4-inch fillets (if necessary)
    4-6 Tbsp. butter
    lemon wedges

    Put flour in a Ziploc bag. Sprinkle salt on both sides of rinsed walleye fillets, then add them to the flour. Seal the bag and shake around a bit to coat the fillets evenly with flour. Heat 4 Tbsp. butter in a skillet over medium high heat. When butter is hot, add 2-3 fillets to the pan (do not crowd the pan) and sauté until nicely browned and crisp. Flip and sauté on the other side until browned and crisp. Remove to a paper towel-lined plate. Add the remaining 2 Tbsp. butter to the pan if needed, and continue sautéing fillets until all are browned on both sides (the process of browning on both sides will cook the fish through; walleye fillets are no more than ½-inch thick). Serve immediately with squeezes of lemon, if you like.