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Lillian J!

post #1 of 27
Thread Starter 
i LOVE the MDC member of the month spotlight on you!!! it was great to put a face to your name and read all about about you. you are such an inspiration to me, and i love that MDC has featured you for everyone to meet! how fun!!!!
post #2 of 27
I just saw that, too! Congratulations, Lillian J!!
post #3 of 27
Congrats Lillian- your website was the first thing on my list of must reads for my DP when we first were deciding whether or not to homeschool
post #4 of 27
Yay, Lillian! I love your website too! I have read it and recommended it many times over! It's so wonderful to put a face with your name. You always give such fantastic advice!
post #5 of 27
Wow - thank you, everybody! I haven't seen it yet. Oh, wait - there it is at the top of the screen. Lillian
post #6 of 27
I want to add my love! I just read the "interview" and I totally enjoyed the clips of you in the recent homeschooling video you posted. In my 2 short years of homeschooling (really only 1.5), I've learned so much from you, Lillian...mostly just to relax. Ha! I recommend your website to all new homeschoolers I know because it gave me the confidence to go with my gut & not fall prey to the pressures of pushing my kids. Thanks for sticking around this forum even though your son is grown!
post #7 of 27
post #8 of 27
that was great to read - you havea lot of wisdom, yet are so humble and generous.

What I'd like is your poached salmon recipe, pretty please?
post #9 of 27
I want to read this spotlight!

Why am I not seeing the link for it...? Help please!

-------------------------

NEVER MIND! I was looking in the HS forum, and not at the top of the screen!

Sorry!!!!!!!!!!!!!!!!!!!!!!!
post #10 of 27
Joining the LillianJ Fan Club
Thanks, Lillian, for sharing who you are and what has worked for your son!
post #11 of 27

Poached Salmon recipe

Oh, you guys are so sweet!

Vbactivist, here's the salmon recipe - but it's also good with a nice, firm, white fish like bass or halibut:

See Dill Sauce separately at the bottom of this page.

Pick out a large pan that has a lid. It can be a round one about 11-12 inches across - or a fish poaching pan.

INGREDIENTS - very generous portions of all, enough to make a nice nest under the fish:

--Onions, 2 to 3 or more, sliced

--Celery, a few stalks (and perhaps the leaves from the top or inside of stalk), sliced and cut to fit the pan, or sliced into large pieces.

--Italian Parsley (regular parsley will do)- a very big handful of whole sprigs.

--Lemons - 3 to 6, sliced

--Whole fresh dill sprigs when in season

--Salmon fillet (or a firm white fish like fresh halibut or bass)

--White wine - a cup or so - optional, but adds a very nice flavor.

--Water - IMPORTANT --> just enough to cover about 1/3 of the these ingredients once they've been layered in the pan. CHECK during cooking to make sure the vegetables haven't cooked down and let the fish sink into the liquid - you can use a ladle or measuring cup to pull out as much as you need to.

--Seasoning: This is up to you. I like to use Chef Meet Chef Paul Prudhomme's Salmon Seasoning, and some Italian seasonings and salt and pepper. Or dill and salt and pepper - but this depends on whether you're also using fresh dill. There's fresh dill available where I live just about all the time, so I always use it.

--a bay leaf, optional

DIRECTIONS:

Layer the veggies. I experiment with order of layers - but this is the way I've generally come to like them:

--Onion: On the bottom.

--Tuck the bay leaf into the bottom.

--Celery: On top of the onion layer.

--Parsley: On top of celery.

--Lemons: The lemon slices look beautiful on top of the parsley.

--Fresh dill - If there's fresh dill, I like it on top of the lemons where it will come into contact with the fish - with a few sprigs set aside!

--Water

--White wine: Pour it over everything else once you have the layers laid out.

--Seasoning: Rub or sprinkle herbs onto the fish.

--Once you lay all the veggies in, just put the fish on top, skin side UP!

--Turn the burner to simmer. Cover the pan. After awhile, the skin of the fish will loosen up. At that point, peel it off, squeeze on a bit of lemon juice, and add sprigs of fresh dill and other seasonings (or dried dill otherwise).

Poach just a bit longer till the fish is nice and flakey. None of the veggies will be edible - but they've all contributed beautifully to the cause.

DILL SAUCE: I just take a good mayonnaise and mix in a lot of fresh or dried dill and some pickle relish (either sour or sweet), salt and pepper. You might add some chopped cucumber and/or a bit of finely chopped onion. It's wonderful to serve alongside the poached fish - along with a slice of lemon. A fresh piece of dill or parsley alongside is nice.

Scalloped potatoes are very nice with this!

Enjoy! - Lillian
post #12 of 27
Quote:
Originally Posted by greenthumb3 View Post
Thanks, Lillian, for sharing who you are and what has worked for your son!
To say it's been helpful would be an understatement. When I sent my mom the link to that Calif. homeschooling conference I told her: "Look for Lillian, she's the one on mothering.com with the grown son in college I'm always telling you about!"
post #13 of 27
Quote:
Originally Posted by Needle in the Hay View Post
When I sent my mom the link to that Calif. homeschooling conference I told her: "Look for Lillian, she's the one on mothering.com with the grown son in college I'm always telling you about!"
Okay, that does it - I'm going to have to pin him and some of his friends down and make them talk on camera about their experiences. Been meaning to do that for a long time - but it's time! Lillian
post #14 of 27
Quote:
Originally Posted by greenthumb3 View Post
Joining the LillianJ Fan Club
Thanks, Lillian, for sharing who you are and what has worked for your son!
Me, too.......and thank you!
post #15 of 27
Quote:
Originally Posted by Lillian J View Post

Okay, that does it - I'm going to have to pin him and some of his friends down and make them talk on camera about their experiences. Been meaning to do that for a long time - but it's time! Lillian
You know, that is a really, really cool idea.

I think my ds would be very interested in seeing something like this, and so would I.
post #16 of 27
I loved putting a face to the name, too! I just wanted to say that, Lillian, you really influenced my educational philosophy and so therefor my sons' lives! Thank you from me and them!
post #17 of 27
Is this anyplace other than the top of the screen? I am not seeing it there...
post #18 of 27
Quote:
Originally Posted by Lillian J View Post
Oh, you guys are so sweet!

Vbactivist, here's the salmon recipe - but it's also good with a nice, firm, white fish like bass or halibut:

See Dill Sauce separately at the bottom of this page.

Pick out a large pan that has a lid. It can be a round one about 11-12 inches across - or a fish poaching pan.

INGREDIENTS - very generous portions of all, enough to make a nice nest under the fish:

--Onions, 2 to 3 or more, sliced

--Celery, a few stalks (and perhaps the leaves from the top or inside of stalk), sliced and cut to fit the pan, or sliced into large pieces.

--Italian Parsley (regular parsley will do)- a very big handful of whole sprigs.

--Lemons - 3 to 6, sliced

--Whole fresh dill sprigs when in season

--Salmon fillet (or a firm white fish like fresh halibut or bass)

--White wine - a cup or so - optional, but adds a very nice flavor.

--Water - IMPORTANT --> just enough to cover about 1/3 of the these ingredients once they've been layered in the pan. CHECK during cooking to make sure the vegetables haven't cooked down and let the fish sink into the liquid - you can use a ladle or measuring cup to pull out as much as you need to.

--Seasoning: This is up to you. I like to use Chef Meet Chef Paul Prudhomme's Salmon Seasoning, and some Italian seasonings and salt and pepper. Or dill and salt and pepper - but this depends on whether you're also using fresh dill. There's fresh dill available where I live just about all the time, so I always use it.

--a bay leaf, optional

DIRECTIONS:

Layer the veggies. I experiment with order of layers - but this is the way I've generally come to like them:

--Onion: On the bottom.

--Tuck the bay leaf into the bottom.

--Celery: On top of the onion layer.

--Parsley: On top of celery.

--Lemons: The lemon slices look beautiful on top of the parsley.

--Fresh dill - If there's fresh dill, I like it on top of the lemons where it will come into contact with the fish - with a few sprigs set aside!

--Water

--White wine: Pour it over everything else once you have the layers laid out.

--Seasoning: Rub or sprinkle herbs onto the fish.

--Once you lay all the veggies in, just put the fish on top, skin side UP!

--Turn the burner to simmer. Cover the pan. After awhile, the skin of the fish will loosen up. At that point, peel it off, squeeze on a bit of lemon juice, and add sprigs of fresh dill and other seasonings (or dried dill otherwise).

Poach just a bit longer till the fish is nice and flakey. None of the veggies will be edible - but they've all contributed beautifully to the cause.

DILL SAUCE: I just take a good mayonnaise and mix in a lot of fresh or dried dill and some pickle relish (either sour or sweet), salt and pepper. You might add some chopped cucumber and/or a bit of finely chopped onion. It's wonderful to serve alongside the poached fish - along with a slice of lemon. A fresh piece of dill or parsley alongside is nice.

Scalloped potatoes are very nice with this!

Enjoy! - Lillian
this sounds delicious - I am going to make it this weekend. thanks
post #19 of 27
Nevermind, I found it.
post #20 of 27
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