Funny how songs can trigger memories. I was at an 80th birthday/pre-funeral celebration recently, yes you read that right, pre-funeral celebration, for a friend of ours. He didn’t want to wait until he died to have all his friends and family gather so he did it now. Smart and fun. The band there was from the St. Cloud area and they played fun songs from the 50s and 60s. One of those songs was “The Night Has A Thousand Eyes” by Bobby Vee. Even I am too young for this 1950s song, but I remember a Summer in 1979 where I heard that song every day.
I took a babysitting job for a family in Schroeder. I was too young to drive so I rode my bike down Highway 61 towards Temperance River every day that Summer. The family had two great kids, Christina and Jason. Their house right on Lake Superior. After breakfast we’d pack a lunch and a guitar and head down to the water. There was no beach on their shore, just rocks. We’d run from rock to rock and play tag. One of those days I was trying to reach out and catch a boat that Jason had made and next thing I new I had flipped over right into the water cracking my forehead on the way down. Even in July that water hits you like a bucket of ice. I think I was out before I was in, but I ended up with a bloody gash on my head. After that, their mom asked if we’d stick around the house for a couple of weeks in case I had a concussion.
It didn’t take very long and we were bored. Then we dug out some old records. I had never heard of Bobby Vee. I thought he was Bobby Vinton, but this was a different guy altogether. He played songs that were fun to make up dance moves. We choreographed every song on the album. “Rubber ball, I’ll come bouncing back to you” was our favorite until we heard the “Night has a Thousand Eyes.” I can still see Christina and Jason screaming the lyrics at the top of their lungs with me. The neighbors probably thought we were wackadoodle! (As I type this, I have Alexa playing the song for me. I am smiling at the memory.) I can’t remember what I had for dinner last night, but I can sing every word of these songs! Celebrate your life, dance and sing! Peace, Sandy
“So remember when you tell those little white lies that the night has a thousand eyes.” ~ Bobby Vee
Almond Crusted Tilapia
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
1 1/2 pounds fresh tuna steaks, 1 inch thick
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter
Generously coat tuna with Cajun seasoning.
Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.