Alpaca and Tilapia

How appropriate that my first real entry should be about two delightful discoveries.

First, alpaca. A beautiful animal, exquisitely soft fiber. As a relatively new knitter, I have seen alpaca classified as a luxury fiber often enough to expect it to be priced much higher than it actually is. I recently acquired 2 ultra-soft balls of KnitPicks Andean Treasure in Sunset, a couple skeins of Elann Peruvian Pure Alpaca in Garnet and some Baby Alpaca DK in Tan by Plymouth. Here's all that gorgeous yarn. More on these when I knit them up.

Next discovery - a new way to make Tilapia that Mr.P and I totally dig. Now, I've never been a fish fan. Probably never will be. But Mr.P enjoys it and I know all the yah yah's about how its healthful and mild-tasting, and therefore we have.. the crispy pan-fried tilapia! Magic with Old bay.

Recipe:
1. Sprinkle both sides of the tilapia fillet with old bay seasoning and let it marinate in the fridge for about 30 min.
2. Make a coating with - 1 tbsp yellow cornmeal, 1 tbsp all-purpose flour, 1/2 tsp old bay seasoning.
3. Heat a non-stick skillet and add a teaspoon of mustard oil.
4. Pour 1/4 tsp buttermilk on either side of the fillet and spread with fingers, then coat with the above mixture.
5. W hen the oil is hot, place the coated fillet in it and do not stir or move around. Flip and cook the other side.
6. Cook each side for 3-4 minutes. Tilapia is done when the flesh is fully white and it flakes easily.
7. I serve this with steamed/roasted vegetables and a small portion of brown rice or couscous.