Thursday, June 23, 2011
A photo journey with me in my car. All of the pictures were taken from my car and at speed (roughly 55-65 mph). None of them have been edited. Straight out of the camera.
I find 301 so interesting. Since the construction of bigger and larger interstates, much of this has been forgotten and left by the wayside. So much of it is a time capsule.
When I finally came to reside in my apartment again, and not driving back and forth to open new Panera cafes, living out of hotels and the like, I craved fresh and whole foods. So much of the past three months entailed eating take out and Panera. And alcohol. But that's another story!
I bought so much produce and seafood that I had to share with friends lest it spoil. One of the meals that I most looked forward to was the salmon fillets. I knew I wanted to incorporate a lime, but I wasn't sure what else I wanted to use. As the self-proclaimed Queen of throw together seasonings and marinades, I had no trouble.
Salmon with Lime and Honey
Old Bay Seasoning
Honey- enough to baste the top
Limes juice and wedges
Add each of the dry seasonings to the Salmon and pat down. Squeeze half of a lime over the fillet, then slice the rest for wedges. Cover the top with honey and spread to cover the entire top. Arrange the lime wedges on top of the fillet. Bake or Broil in oven until fish is firm throughout.
I tend to under cook mine.
Thursday, June 9, 2011
Friday, June 3, 2011
One of my birthday presents to John was a cook book full of curries, which he loves to cook with.
This was the first recipe we decided to try.
1 tbsp vegetable or peanut oil
3 shallots, chopped
1 fresh red chili, seeded and chopped
2 tbsp Red Curry paste
1 lemon grass stalk
8 oz cooked and shelled shrimp
1 pkg fresh sliced mushrooms
2 tbsp Thai fish sauce
2 tbsp Tamari soy sauce
8 oz fresh egg noodles, or linguine
chopped cilantro for garnish
Heat the oil in a large skillet or wok. Add the shallots and chili and stir-fry for 2-3 minutes. Add the Thai Red curry paste and lemon grass and stir-fry for an additional 2-3 minutes.
Add the shrimp, mushrooms. fish sauce, and Tamari and stir to mix well.
Meanwhile, cook the noodles in boiling water for 3-4 minutes, drain, and transfer to warm plates. Top with stir-fry mixture. Sprinkle cilantro garnish and serve immediately.
A trip to the Riverbanks Zoo and Gardens with John a few weeks ago led to these fabulous pictures. John was talking to her and she walked right up to us (as I slowly backed away... ostriches scare me a little).
Such character in each of these. I love them.
It was a fabulous day, so enjoy!
Note: I'm not at all sure if it was indeed female, but I just got the air that she was.