A new blog name! (And a recipe for Lemon-Garlic Tilapia too)

The name 3rd Story Bake Shop was bothering me for a while now. It suited the blog very well when I lived in a 3rd story apartment, back when I  made wedding cakes in the death heat of summer without A/C, precariously lugging cakes down the winding stairs, hoping to God I didn't lose my footing... However, I don't live there anymore, so the name didn't quite fit. Now that I have the country home that I dreamt of for so long, there was bound to be a name outsing, as well as a slight sea change in the content of the blog. Don't worry, fair readers! I will still share recipes, and scour my cupboards and the net for new ideas to hopefully inspire you and me to be our utmost kitchen divas. The content will just branch out into gardening as well as cooking and baking.  The change is in part to my burgeoning obsession with gardening. And since it's on my mind all the time, I may as well write about my adventures as I attempt to keep up the large amazing garden here on my 10 acres. While I am a bit scared I won't be able to maintain it, I'm going to channel the gardening spirits of my amazing gardener dad and grandpa, and hope for the best. And let me know your thoughts on the garden and baking/cooking blog combo and name change, and as always share your recipes and gardening advice too, by all means.  

Lemon-Garlic Tilapia

-Four  Tilapia Fillets

-1 T. garlic, minced

-1/2 t. garlic powder

-1 t. lemon pepper

1/4 t. oregano

-1/4 t. basil

-1 T. parsley

-1 t. salt

-1 fresh lemon

-1 T. melted butter

Directions:

Preheat oven to 400 degrees. Dip fillets in melted butter. Sprinkle all ingredients on except for lemon juice. Cook 20 minutes or until fish flakes with fork. Serve with fresh lemon slices for garnish.

This was a very subtle and simply flavored fillet. I've had some bad luck with tilapia seasoning, but this turned out  quite good. I think the trick was in  using  butter. I've often used oil for battering my fish for baking, and it makes it kind of soggy. Twas' good!!

So, I'll still share recipes multiple times a week, but I'll also be chronicling my progress and the learning curve of becoming a gardener. I can't wait to see some green grass and get my hands in the dirt! After all, variety is the spice of life, no?