New York, New York
New York, New York
Eating these as fast as we can. Picked up fresh in orange country two days ago.
Yesterday I was commiserating with Ruth on the phone that I had Salmon awaiting to be made into something for dinner. Boring, I needed a new idea. She came up with this.
Salmon Pizza with Wasabi Aioli. I love pizza.
So, I got started on the crust and miraculously happened to have bread flour. I have never made anything with bread flour so it was really different….heavier, harder to roll out, quite dense but it did make a nice, fat crust. This next picture is raw, as it was going in the oven.
As to the ingredients…..very cool.
I made the crust. Got the temp. of the oven up to 550 (a tad hot, could be a bit lower). Put the pizza stone in while heating and then whipped it out, dusted it with bread crumbs and put the crust which was already rolled out on it, hot.
First up was brushing the crust with olive oil then putting lemon zest all over it to the edges, sliced bermuda onion, salmon, big fat capers, dried dill and some dill salt I had made this summer which was just loads of dill put in the kitchen Aid with sea salt. I keep it jarred in the fridge. That’s what some of those green blobs are. Baked till done. Not long, super hot oven. When I pulled it out I let it cool a bit then piped wasabi aioli across the top. I got this out of a jar from Jumping Jay’s but it’s easy to make just put some hot stuff in some oil and some mayo and anything else you want till it’s liquidy. The one thing I forgot was the slivered cucumbers that were supposed to go on top of the aioli after the pizza was cooked. It would have added a nice crunch and color. Next time? More salmon, more of everything I think and more lemon for sure. I’m thinking, use lemon olive oil in the dough making instead of plain olive oil. The flavors were so nice together, and not a bit fishy. Thanks Ruth!
I did get a bit of weaving in yesterday on the dishtowels I’m making…..I am sorry the colors don’t come up as vibrant as they really are. These darn iphone cameras, but then again, it’s probably me.
Beautiful out….crispy. I’m off to the ocean to walk as it’s low tide soon. Today is my youngest child’s birthday…29! And, it’s exactly the same out as the day he was born. At about this time, 29 years ago, his dad was trying to start the truck repeatedly (it was already running) but I think he was nervous. Everyone was out in the driveway – his employees, laughing. I was upstairs making beds (of course), Ruth was barely one year old and off with her Grandmother; Jesse at 8 was in school waiting to be the proud older brother. We called the school (this was a very small town at the time) to let Jesse know he had a new boy to help with and they announced it on the PA system to the whole school. Made his day! So, that’s what I’ll be thinking of as I walk the beach this morning. Nice thoughts.
The high light of my week…..I had a great Skype call with my little girls. Colbie (5)…
The high light of my week…..I had a great Skype call with my little girls. Colbie (5) was all ready; she had her mothers necklace on, dressed up, books chosen (6 of them). We were going to read to each other. She knows most of her books by heart so she…
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The high light of my week…..I had a great Skype call with my little girls. Colbie (5) was all ready; she had her mothers necklace on, dressed up, books chosen (6 of them). We were going to read to each other. She knows most of her books by heart so she likes to tell the story to me but this time she wanted me to read them. That was funny and complicated. Getting the book held up to the camera, not too close, level so I could see the words, etc. was a process. Her sister, Zoe (3) was full of beans, in and out, crawling over and under, pressed up against the screen and really more interested in her nose than anything else. What’s with these kids and their noses at that age. Yuck. It’s amazing to me, these girls live 3,000 miles away and yet with Skype we’re so close I can almost kiss them. We do a lot of screen kissing hello and goodby….sad that I can’t hold them. It’s bittersweet seeing them.
This picture was taken while she was telling me a story. Pinoccio I suspect.
Zoe, as I said, was in and out.
Paul and I went to the beach in the morning…yes, this picture was taken in the morning about 8:30 a.m. What the heck?
Yesterday I was thinking we needed something fruity for our morning coffee at 5:30 a.m. – that old toast gets kind of old, sometimes it’s butter, sometimes almond butter, sometimes cottage cheese but after a week; give me something else please.
Standard Baking Book came to the rescue with a fruit buckle that I made into muffins. It’s pretty awesome as it’s really just a CAKE with a bit of fruit on top. I’ve cut the sugar quite a bit and you can hardly tell.
2- 1/4 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, melted
1/2 C. sugar
2 tsp. almond extract, could be any kind
1 C. buttermilk or almond milkPreheat to 350.
Sift your dry together. Mix the wet in a mixer till creamy, add the flour & milk alternatively. Put a large scoop in your muffin tin – makes about 12.
Chop up whatever fruit you have around – I had pears & frozen blueberriesadd a bit of sugar and zest lemon peel and a bit of flour.
Spoon the fruit mixture over the top and bake. Nice break from muffins and moving more into the cake world which we all love.
Yesterday afternoon, in between this and that, I got a cottolin warp on the loom and started weaving. It’s going to be many, many dishtowels. It’s kind of boring in that the body of the towel is a navy blue twill but 3″ from the border in the beginning and end I am doing some colorful stuff for about 3″ so it should hold my interest. You’ll never believe what color I worked with on the trim last night???? Yup. Blues/greens/turquoise.
More weaving today and perhaps this past weeks filming of Downton Abby. I have to watch it on a laptop as we don’t have cable but I’m good with that. Love it.