Buds on Trees and Pan Seared Orange Cod

I haven't posted in some time. 

I noticed Sunday morning, hot cup of coffee in hand, looking out the kitchen window, that the trees are just starting to show signs of buds. Can winter be over? Can it be that I survived yet another season without TBHITW? 

What will spring bring? It has been 6 1/2 months since I last kissed my husband. How can that be? How can the seasons move forward when time has stood still?

Today I am sad. I'm sad for a season that will come and my husband won't be here to enjoy it with me. I'm sad for the daffodils that will bloom - never again will I pick some and put them in a vase to brighten his office. He always loved when I picked flowers from my garden and made a bouquet just for him. He always acted surprised. And touched. 

TBHITW always was so grateful for little, loving gestures. Oh, how we loved each other and took care of each other. We understood the gentleness of love. Now I understand nothing. 

Today I am sad and the trees with their new tender buds just remind me of the tenderness of the man I loved with all my heart. 

And today it is snowing (again) hmpf.

Pan Seared Orange Cod: serves 2

1/2 pound fresh Cod

1 orange, remove zest and reserve. Juiced and juice reserved.

Salt and freshly ground pepper

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon fresh thyme

Remove fish from refrigerator 30 minutes before cooking. Rinse and pat dry. Zest the orange and rub orange zest into fish fillets. Salt and pepper fillets. 

Heat oil and butter in a shallow saute pan until sizzling. Add cod fillets (tops down) and over medium high heat cook for 2 to 3 minutes. Turn and continue to cook on other side about 2 to 3 minutes. If fish fillet does not easily release (sticks) to pan just continue to cook until it does not stick. Cooked food releases easily.

Squeeze orange juice over fillets the last minute of cooking, sprinkle on fresh thyme. Serve over a bed of couscous with freshly steamed green beans or a small side salad.