For the latest info about the Hughes family please remember to visit francoisehughes.com or camhughes.com!

-Cam

So we have this wonderful blog for our Family. And it just sits here, begging to be exploited. There’s still a fair amount of traffic so I thought I’d take a moment and redirect some of it to a more financially lucrative venue. Yes, that’s right; I will exploit my family blog for personal gain. Thank you. So, without further ado:

BladeHQ.com offers Kershaw Knives, Spyderco Knives, Microtech, Boker, Protech , CRKT,  Benchmade and more. In business for nine years we have seen sustained growth during two recessions and are proud to serve our military, armed forces and collector communities.

BladePlay.com offers some less expensive items for collectors. If you’re looking for butterfly knives or an amazing selection of spring assisted knives check out BladePlay.com. And of course we also carry name brand selections made by companies like Boker, Benchmade and Mantis Knives! There’s something here for everyone.

Hey Everyone. Still nothing to see here.  A few people still have their blog updates linked to this website. Just a reminder to change your blogroll to reflect Fran’s new blog.

And be sure to checkout my self serving  blog too –> Cam Hughes (oh mighty SEO gods, I beseech you to bless me with Google rankings!)

Hey Everyone. Still nothing to see here. A few people still have their blog updates linked to this website. Just a reminder to change your setting to reflect Fran’s new blog. I would add a link, but for soe reason I’m not able to modify any links in posts now (I’ll try to figure this out and update the post; in the meantime you can click on the link to Fran’s new blog below).

Hey everyone. Cam here (most of you probably know me as “That lucky guy who married Fran”). Fran moved her blog over to BlogSpot. Just click HERE to be instantly transported THERE. I’ll leave this website up until Fran can get her posts here transferred over to her no blog. So… I imagine this site will stay here pretty much forever.

http://preview.picaboo.com/Webview/CoverPage.aspx?user=000000000001505722&album=000000000002DB9610

Baked Fish with mushrooms 

1 lb fish fillet (I prefer salmon)

2 Tbsp butter

1 ½ cup sliced mushrooms

¼ cup sliced green onions

1 tsp fresh tarragon (or ¼ tsp dried)

Rinse fish & pat dry. Put fish in baking dish. Turn thin edges under. Sprinkle with salt.

In small saucepan melt butter, add mushrooms, green onions & dried tarragon.

Cook over medium heat until tender.

Spoon mixture over fish. Sprinkle with fresh tarragon (if using).

Bake, covered, in a 450° oven for 12  to 18 minutes.

Delicious served with a rice pilaf, corn on the cob or sautéed potatoes.

Variance: I prefer to grill the fish on the BBQ with just salt on top. Then I make the mushroom mixture and spoon it on top of the fish. Grilled salmon is amazing even by itself. You just have to be careful to not overcook it. The middle should still have plenty of dark pink.

 Poisson au four (Rapide!! Pour toi Pamela !)½ kg de filet de poisson (le saumon c’est mon préféré)2 cuillérées à soupe de beurre1 ½ tasses de champignons en tranches¼ tasse d’onions verts émincés¼  cuillére à café d’estragon Rinser le poisson et le sécher un peu en le tamponnant doucement avec une serviette. Mettre le poisson dans un plat qui va au four. Saupoudrer de sel. Dans une petite casserole, faire fondre le beurre, ajouter les champignons, les onions et l’estragon. Faire cuire à feu moyen jusqu’à ce que les champignons soient tendres. Mettre les champignons sur le poisson, couvrir et faire cuire pendant 12 à 18 minutes. Je trouve que ça va bien servi avec du mais entier.

This one is a complete meal in one dish! Proteins, veggies… use whole grain or bean-flour pasta and you’ve got yourself a meal you feel good about eating despite all the cream

·         4 garlic cloves, peeled  ·         2 zucchini cut into ½ inch (I like it also with cut, frozen green beans)·         2 ½ cups whipping cream (ditch the condensed soup, this is the good stuff!)·         ½ cup grated parmesan cheese (get fresh parmesan and grate it yourself if you can, it makes a HUGE difference)·         1 tsp anchovy paste (hard to find. I buy canned anchovies, smash them up and freeze what I don’t use)·         2 Tbsp minced fresh basil·         1 tsp salt·         ½ tsp freshly ground pepper·         2 (6oz) cans Tuna·         8 oz penne pasta·         ½ cup dry bread crumbs·         2 Tbsp melted butter (optional) 1.      Heat the oven to 450 degrees. Bring large pot of salted water to a simmer. Add garlic; cook 5 minutes. Remove from water; chop. Place zucchini/green beans in fine-mesh sieve; place in simmering water. Cook for 2 minutes. Remove. Place under cold running water to stop cooking. Drain. Bring water in pot to a boil.2.      In large bowl, stir together cream, cheese, anchovy, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zucchini/green beans.3.      Partially cook penne in boiling water for 5 minutes; drain. Add to bowl. Mix well. Pour into 11×8 glass baking dish. Sprinkle with bread; drizzle with melted butter if using. (Casserole can be made up to 8 hours ahead; cover & refrigerate) Bake, uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown.

Well I have been a deplorable blogger these past few months but my amazing husband has picked up some of my slack! Please go check out his blog for the latest news on our family.

I am still alive in case you’re wondering I will not attempt to catch up on the last two months though. Instead, I am posting the links to our family’s photo albums for 2008! A picture is worth a thousand words so here’s a whole library for you! I will strive to make more frequent blog posts now that I’m all caught up with photo albums. I have other record keeping projects I’d love to work on though (like editing the family videos) so I’m shooting for a monthly blog update!

January-June 2008

July-October 2008

October-December 2008