Dear Barbara,

I hug you.

I hug you and I hug you and I hug you.

I hug you across the land and the water that separate us.

I hug you over the mountains and through the valleys in between us.

I hug you over the earth and through the clouds.

I hug you by the sun and by the moon.

I hug you in the winter and the spring and the summer and the fall.

I hug you Monday Tuesday Wednesday Thursday Friday Saturday and Sunday.

I hug you January to December.

I hug you in the rain and in the snow and especially in the sunlight.

I hug you in my kitchen in front of my oven.

I hug when my mixer is running and my hands are covered in butter and flour.

I hug you in the day and in the night.

I hug you when I’m eating panettone.

I hug you with all my heart and all my strength.

I hug you I hug you I hug you.



Bron of bron marshall and Ilva of Lucullian Delights are angels. They organized a Virtual Hug event for everyone that knows and loves Barbara of so that we could all send her the biggest hug imagineable, because she needs it right now. Barbara is one of those people that you just feel so blessed to know. Bron and Ilva suggested some ideas of dishes we could try that Barbara is craving at the moment. They also offered a list of foods and flavours that Barbara loves. On that list was champagne. (You’ve got great taste, Barbara!) I decided to make my Orange and Lemon Fish with Prosecco for Barbara.

Serves 4

4 sole fillets
1/2 a bottle of Prosecco
1/2 cup all-purpose flour
4 tbsp. olive oil
salt and pepper to taste
1 tbsp. freshly squeezed lemon juice
1 tbsp. freshly squeezed orange juice

In a pan large enough to accommodate the fillets, heat the olive oil.

Dredge the fillets in flour and season with salt and pepper on both sides. Add the fillets to the pan and fry for four minutes. Carefully flip the fillets and fry for another two minutes.

Pour the champagne, lemon juice and orange juice into the pan (be careful as it may splatter). Continue cooking the fish for another two to three minutes.

Remove the fish to a serving plate and cook the sauce for another minute or two until it’s thickened. Pour over the fish. Garnish with orange and lemon slices. Be sure to enjoy the remainder of the Prosecco with the fish.