Hate when the weekends are over!

Maybe someday I'll make an entry without a picture of Andra...but this one's too cute! We had lunch with Dave on Friday, so here she is taking over Daddy's office. He wanted to show her off to some of his coworkers. As usual, everyone commented on her blue eyes and how much she looks like her dad! 

We also took Andra for her six month photos on Saturday. We got some great photos...I'll have to post some after we pick them up. Unfortunately, she didn't smile very much. When she's in new places, she gets really wide-eyed and shy...and just likes to look around with Mom and Dad close by her side. So she wasn't super animated, but they managed to get a couple good grins out of her, and we got one great family portrait. 

We were pretty lazy on Sunday. Well, I was lazy. Dave ran 9 miles for his Mini training. I decided not to run this year. Unlike Dave, I have to SERIOUSLY train and invest a LOT of time to be ready for the 13 mile run. This year, I just couldn't find the time between work and wanting to spend every waking minute with Andra...so Andra and I will be cheering from the sidelines this spring! I did, however, take Pudge on a 2 mile jog. 

One final thought. I found an amazing tilapia recipe! It's a Paula Deen recipe. I find most people either love or hate Paula Deen (a chef on the Food Network). I, personally, love her! I got hooked on her show when I was home on maternity leave, and I've been a loyal fan ever since. Most of her recipes will make your arteries clog just looking at them, but this one was relatively healthy, and tasted OUTSTANDING. We halved it, and it was still amazing. 

Zesty Grilled Tilapia:

Recipe courtesy Paula Deen, 2007

6 (6-ounce) tilapia fillets 
6 tablespoons olive oil, plus additional for brushing 
1 tablespoon grated orange zest 
6 tablespoons freshly squeezed orange juice 
1 tablespoon grated fresh ginger 
1 teaspoon hot sauce, to taste 
1 teaspoon salt

Freshly ground black pepper 

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes. 

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.