Some days I look 16–a reality I realized upon being carded buying tickets to an r-rated movie. Or the timid high school ticket clerk wanted nothing less than to misstep and sell tickets to someone under 17. The worst! Regardless, after showing my ID, the poor kid (he was a kid) realized I am, in fact, old enough to see the movie and sheepishly handed me a ticket. Someday I’ll appreciate lean estimates on my age, but for now I’ll simply laugh.

I would recommend the movie, 22 Jump Street, for a laugh, given the ridiculous nature of the storyline. Two  nearly 30-year old cops go undercover as freshman at a local university to uncover a drug trade.Though not the thought-provoking type, I certainly laughed throughout the showing.

Before seeing the movie I made cod. Cod, a mild fish, is low in calories and high in protein. I like to cook it many ways–grilled, oven baked, or pan sautéed. Cod is a thicker filet, so it won’t flake apart as easily as other fish. Once seasoned and cooked, cod is delicious.

I made Cod with Sage on the stove, but the recipe also works on the grill, though I recommend using a grill pan to make sure the fish doesn’t fall through.

Cod with Sage

1 lb cod filets

3/4 cup worcestershire

3 sage leaves, chopped

2 tsp celery root

1 tsp garlic powder

1 tsp cayenne

1/2 tsp salt

Mix worcestershire and sage together in a small bowl. In another small bowl, combine celery root, garlic powder, cayenne, and salt. Sprinkle dry seasoning on all sides of cod. Using a basting brush, coat cod in worcestershire. Heat a drop of oil in a large sauté pan, and add cod to pan. Cook cod on medium high for 7-9 minutes, making sure fish is just cooked through and flaking with a fork.