PSA

Pecan crusted tilapia may sound downright delicious, not to mention kind of fancy and gourmet. You may feel kind of special going to the fish counter and buying expensive, never been frozen tilapia filets, which you are going to prepare yourself. You may even be tempted to congratulate yourself for being such a little gourmet, what with your fish that isn't in stick form nor branded by Van de Kamps.

Well. You won't be feeling so smug when, TWENTY FOUR MOTHER LOVING HOURS LATER, your house still reeks in every room of pungent, pungent fish. You'll be feeling miserable, is what you'll be feeling, not to mention cold, because you'll have to leave the windows open lest you be knocked dead by the fumes. A week ago that would've been fine, but unfortunately there's been a severe temperature drop and it got down in the thirties last night and when you go into your kitchen in the morning you may discover that it is now a snug sixty two degrees throughout the house.

So, to sum up: I HAVE begun to cook again, but my first week into full-blown cookery has ended on a very dismal note and I am now swearing never to eat fish again that hasn't been cooked on the grill or in a restaurant. I also may never darken the door of a Red Lobster again.