Encouragement, Provisions, Settling Into Evening

1. Sitting in the waiting room at the oral surgeon's, mourning the loss of my tooth in pure vanity at the thought of becoming a toothless granny. Suddenly someone says, "Hello!". I look up and see an acquaintance; a young professional engineer, a beautiful wife, and mother whom I admire. She shyly covers her novocained mouth and gives me a hug. She's had a tooth out and gone through months of restoration. God, in His infinite wisdom, knew exactly what I needed today.
2. A phone call with the offer of a small job that fits perfectly with my needs. Yes, I've been praying for that, too! Can this day get any better?
3. In the waning light at the end of a rainy day, I light the lamps and draw the shades to make the rooms cozy.
4. Recalling our Catholic roots and enjoying fish on a Lenten Friday. One of three favorite fish recipes I use regularly:

                                                        Fillet of Sole Parmesan

1/2 c.grated Parmesan cheese

1/4 c.butter

3 Tbl. mayonnaise

3 Tbl. chopped scallions

1 1/2 lbskinless sole fillets (I use cod)

2 Tbl. lemon juice

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1. Grease the rack of a broiler pan; set aside.
2. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, and scallions Set aside.
3. Measure the thickness of the fish fillets, then place them in a single layer on the prepared rack of the broiler pan. Brush the fillets with the lemon juice and let stand for 10 minutes.
4. Allow 4 to 6 minutes of broiling time per 1/2-inch thickness of fillet. Broil the fillets 3 to 4 inches from the heat for 4 to 5 minutes. Spread the cheese mixture over the fillets. Broil for 2 to 3 minutes more or until the fish flakes easily when tested with a fork and the topping is golden. Garnish each fillet with additional sliced scallions, if desired.