time to catch up

The new year blew in as powerful as a Santa Ana wind. Time has literally flown, a gusty whirlwind of real highs and lows. My 2025 has been marked by wildfire evacuations (all are now safe), baby’s steps turning into toddler dashes, sudden loss, milestone birthdays, first swims across the pool, illness and recovery, and exciting new career paths.

Through it all, my kitchen has remained a constant—a blessed space with an evolving table of loved ones and dear friends. Big parties have given way to more intimate gatherings, and elaborate recipes have yielded to simpler, more comforting ones.

As I travel north to our mountain home, I’m hopeful that spring and summer will afford me time to catch my breath and regain balance. I’m looking forward to traveling to celebrate amazing unions, be present as my family continues to grow, and serve up some memorable meals that emphasize those present. What’s key is finding recipes that can be prepped ahead of time and swapping in prepared items to make sure no one is sequestered in the kitchen.

I’m loving these oven-baked fish sticks. They can be prepped ahead of time and quickly baked right before serving. The fresh tartar sauce takes minutes to make, and while some might want homemade "chips," I have to say Ore-Ida makes more than a suitable substitute.

For the oven baked fish sticks start with three-quarters pound skinless cod, cut into 1-inch strips.

In a large skillet over medium heat, warm a tablespoon of olive oil. Stir in a cup of panko, quarter teaspoon dried thyme, a grated clove of garlic and ¼ teaspoon pepper. Cook, stirring frequently, until crumbs are evenly golden brown, about 3-5 minutes. Transfer immediately to a shallow bowl.

In a separate bowl, whisk together the two tablespoons mustard and two eggs. Place three-quarters cup flour in a third bowl. Season the fish with ½ teaspoon salt and a few grinds of pepper. Dredge each piece of fish in the flour, then mustard/egg mixture, then panko mixture; making sure each is well coated before proceeding to the next bowl.

Transfer the coated fish to a wire rack. The fish can be breaded up to 4 hours ahead of time. Store in the refrigerator, uncovered, either on the rack or on a plate.

Preheat oven to 425 degrees. Place the wire rack with the fish on it over a rimmed baking sheet. Bake until the fish is flaky and golden about 10 to 15 minutes.

While fish is baking whip up a fresh tartar sauce. Whisk together a third cup mayonnaise, three tablespoons sweet pickle relish, half a chopped shallot and quarter teaspoon soy sauce. Season with salt to taste. The tartar sauce can be made ahead of time, cover and refrigerate for up to three days.

Serve these crispy sticks piping hot with fries and tartar sauce on the side—you're not going to want to let this one get away!