I made a big mess in the kitchen

I swear, I hate dredging!!!  I always end up with a counter covered in flour, not mention I'm covered in flour!  I even got a little in my hair.  Ewe.  OK, so tonight's menu...Classic Trout Amandinepg13 (um, OK, first Publix did not have any trout, fresh or frozen for that matter, so I went with tilapia instead) so, I guess really it was Classic Tilapia Amandine which I served with steamed green beans and for dessert, Granny Smith Apple Piepg17

Tilapia Amandine

Amandine (AH mahn deen)  A French term for a dish garnished with Almonds.pg12  Let me start off by saying this dish was pretty tasty.  The fish was amazing, flaky and light and great flavor.  It was lightly dredged in flour and pan fried.  Hence the mess I made in the kitchen.  You would have thought I had got in a fight with the Pillsbury dough boy!  However the sauce, although good, called for 2 sticks of butter!!!  2 Sticks!!!  It's like Paula Dean wrote this recipe and just added an extra stick just because she wanted to.  It was so incredibly rich, that I almost didn't even try the apple pie.  (yeah, right, who are we kidding).  I think I may have browned the butter a little too much anyway.  I will definitely be modifying this recipe.  It certainly doesn't need that much butter.  Really only enough to toast the almonds.

Granny Smith Apple Pie

I think I may have heard little birds sing when I took a bite out of this pie.  OMG  I mean really!  It didn't come out looking like a blue ribbon prize winner but it seriously taste amazing!  Not to shake my own little wooden spoon or anything, but I think this pie here might give my sister-in-law, Jenn's apple pie a run for it's money.  (BTW, she makes a bomb ass apple pie).  The only thing that would make this any tastier is a scoop of vanilla ice cream on top.
A La Mode (ah la MOHD)  A French term that has been "Americanized" to mean pie topped with ice cream.pg10   Those French are so smart.