Hey y'all,
A lazy Saturday here. Have some errands to run, might cook something on the grill this evening.
Nancy, That story is too funny!

But I can just imagine what your poor Mom thought of Marisa's remark! OMG!!!
Stephanie, My DD was put through the test at 2. It was awful. Then I changed pediatrician & the new doc told me that the testing was a useless on a child that age! I was really p.o'd on that! Now Alexis is a different story she really needs to be referred to an allergist or ENT and her ped. won't! The poor kid is always stopped up, coughing & itching. This time of year it just gets worse. I'd be glad that Matthew has a pro-active doc. but I would try to hold off as long as possible on the allergy test.
Aimee & Becky, here the recipes for the halibut & the cocktail :
Roasted Halibut with Grapefruit Fennel Salsa Recipe courtesy Giada De Laurentiis
1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper
Preheat the oven to 375 degrees F.
In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
The changes I made: I pan-seared the halibut in olive oil instead of roasting. The salsa tasted great until I added the zest, then it was a little bitter. So I added a splash of limoncello liquor to sweeten it. Next time I wont use the zest. I didnt have nicoise olives, I used calamatas. Followed the recipe otherwise & this dish looked and tasted like a really swanky rest. meal!
Grapefruit Limoncello Margarita (DH has suggested calling this a Vespa!

)
1 shot Limoncello liquor
1 shot Anejo or Reposado Tequila
3 shots fresh squeezed grapefruit juice
splash of Rose Sweetened Lime Juice
Add ingredients to shaker half full of crushed ice. Strain into chilled salt rimmed glass. Enough for 2 small drinks.
Becky the original recipe was equal amounts of each liquor & lemon juice for a Limoncello Margarita. With the original recipe it was too strong & then too sour with more lemon juice, so I added the sweetened lime juice. It was perfect with the grapefruit juice!