I was so famished by 12 PM today, my lunch was enough for 4 and basically consisted of left overs plus a broccoli slaw salad.  By 1:45PM, I wanted something else so I had English Toffee Tea. I proceeded to finish off the 1/2 of that Jay Robb bar from yesterday and started into a Protein Diet bar. 

I’ll have to pace myself tonight with our seafood dinner. I was watching the Food Network this morn. while on the treadmill and they had a Phil’s Fish Market in CA featured. He made a Chiopino (not sure about the spelling) which I intend to try tonight. It looked great!  I checked out the website and he offers some interesting recipes. Ok.. getting hungry again.  Joanne talking to tummy: “What’s happening in there?”

UPDATE:  TONIGHTS HAPPENINGS….

I was working on high speed all day. I’m still zippin’ around like a whirling dirvish. 

I made the cookie batter for peanut butter and choc. chip cookies and put in the fridge for baking either tomorrow eve. or this weekend. It also freezes well so that helps with getting a heads up on holiday baking.  In re- to the peanut butter, I’m using the Pillsbury Bake Off winning recipe. It’s a “stuffed” peanut butter cookie. They used the refrigerator Pillsbury dough but, as I said, I made my own.

peanut butter dough

choc. chip dough

So after the dough making, I set to with my seafood stew aka Chiopino.  I doused the seafood w/ lemon juice and that included salmon fillets, jumbo shrimp, sea scallops.  I heated 1 tbs olive oil (too hot cause I made quite the mess) then added some Mediterranean Seasoning/marinade (about 1/2 the jar). Added the 2 salmon fillets, topped those with the shrimp, topped the shrimp with the scallops. Poured Veggie broth and tomato basil soup on top. Added a pinch of saffron and let simmer. I was able to remove the skin off the salmon when it cooked and when the shrimp turn pink….wallah!  Done!  It was very good. I served it with boiled parsnips (boiled in veggie broth). Don’t you just love parsnips? They are so sweet.

Chiopino ingredients

Cookin