Have to go to a conference tomorrow, so won’t be making soup, and won’t have time to post any recipes. Thought I’d post today’s instead.
But first — our day. Husband and I went and bought a couch:
Cuz the one we have is squishy and poorly made and falling apart, and this one was $200 off and we decided that if you only spend $300 on a couch you don’t mind if somebody’s (ahem) piano students climb all over it and stuff.
I really wanted red or purple, but they only had it in “espresso,” so we bought 4 throw pillows, in various colours and embroideries, which cost $90 altogether. Not sure this ends up being a good deal, but you can’t just have a brown couch.
Then we bought groceries. Grocery shopping has been fun since Second Son, a.k.a. Eating Boy, has gone off to college and is eating his money’s worth of (room and) board. We have been spending under $200 every week, even last week, when we bought $96 of wine that would have cost $192 if not on “special”. We call this “saving money.”
This week our groceries added up to almost $300. Maybe partially because we spent/bought so little last week, but we also bought $20 worth of lobster tails and $25 worth of tuna steaks because they were having this aMAzing seafood sale (see? “saving money”); and $12 worth of pistachios because I love pistachios and have decided not to eat gluten for a few weeks to see if I feel better (hypothyroid; it sucks) and am trying not to eat potato chips. We also splurged and bought $7 worth of pine nuts — about a half a cup. Why are these so expensive? And where do these pine nuts come from? Are we negotiating with some really hard-core squirrel unions or something? Are they that hard to grow? I’m going to sauté green beans in garlic-y olive oil and lemon juice, and then sprinkle 7 pine nuts on top for “flavor.” I’ll let you know if it’s worth it. (It totally was.)
(Do you ever get the feeling that pretty much everything I do, personally and/or professionally, revolves around what I’m going to eat and/or drink next?)(Yeah, me, too.)
Then we came home and raked some more leaves. We live in the forest, and there are a lot of leaves, and there are still a lot of leaves in the trees, but if we wait until they all fall there are too many to rake, so we did what we call stage 1. (Although I did stage .5 yesterday when I raked them all off the driveway so my poor little Prius could make it up the hill without slipping. Wet leaves = snow when you live on a hill.) Husband and Stepson did the front yard, and I did the sidewalk (for the second time today) and the deck and the back path to the compost pile. It was quite windy, so leaves were swirling around me in great wooshes of golden light, and the air is just cold enough to feel crisp and fresh without being so cold to need a coat. Especially when you’re working hard raking. It was lovely. Except for the fact that it felt like I was throwing a half a ton of leaves over the fence onto the compost pile, it was fun. (It probably wasn’t quite that many, but it was a lot. And I’m allergic. And I have a bad back because First Son weighed 10 lbs. 10 ozs. when he was born I’mnotmakingthatup and 30 lbs. when he was a year old but he still wasn’t walking because he couldn’t get his girth off the floor so I carried him around on one hip and walked like someone who has one leg 3″ longer than the other one for a really long time. So yeah, there were a lot of leaves. And I’m a big baby. I like to say “I’m a delicate flower” but Husband usually just snorts before he remembers that he thinks so too. Anyway.)
I have Husband’s permission to post our salmon recipe. This may actually be, basically, why I married him (see two paragraphs above; NOW the secret’s really out!!!) That and his mushroom risotto. And, well, never mind.
The Best (some call it Only) Salmon Recipe Ever
For a 1 1/2 – 2 lb piece of salmon filet:
Chop 1/2 – 3/4 c. olive-packed sun dried tomatoes (the more natural, the better; we do our own; I know, we might be psychopaths)
Chop 1 bunch curly parsley really really fine.
Sprinkle 10 cloves of garlic with a generous amount coarse salt and chop fine.
Mix these three things together and drizzle with olive oil until it kind of holds together.
Stir and cover and let sit for AT LEAST 2 hours.
Put the salmon skin-side down on a piece of foil with the edges of the foil folded up to make sides. Cut through the salmon flesh without cutting through the skin — make a cut down the middle lengthwise, and then slashes every 2-3″ crosswise. Stuff the slits with the tomato/parsley/garlic mixture, and then pack the rest of the stuff along the top of the salmon. (Don’t put this on the portion Stepson will eat, because he will just scrape it all over into a pile in the corner of his plate, and you can’t just throw that away, it’s like $7 worth of sun-dried tomatoes.)
Cook on the foil over red-hot coals (close the lid of the grill) until salmon is thoroughly cooked — 15-20 minutes probably, depending on the thickness of the flesh.
Serve with brown rice (we like organic short-grain) and a lightly-chilled chardonnay.
Apologize to everyone you sit next to the next day because of the garlic aura with which you are surrounded.
It’s totally worth it.
For dessert we’re having Pomegranate Gelato
Mix the seeds from one Pomegranate with a cup of water and simmer over low low low heat until the seeds are pale and soft. (Or you could be a little less of a psycho, and buy the POM stuff.)
Mix 2 c. whole milk with 1/2 c. sugar and 1 1/2 T. of cornstarch. Whisk until foamy. Heat over medium heat, whisking occasionally, until bubbly and foamy (don’t boil it over).
Remove from heat. Drain the juice off the pomegranate seeds into the milk mixture.
We were pouring brandy off of raspberries after 6 weeks, so we squeezed 3 c. of raspberries through a cheesecloth to get the brandy and raspberry juice, and added that to the milk mixture. If you don’t happen to have some of that handy (ha!), add 1/2 c. of raspberry, cranberry, or cherry juice.
Process in an ice-cream maker until frozen.
Put into a plastic bowl, cover, and then put in freezer ~ 1 hr. before serving.