Friday, July 12, 2013

Super Blogger Award, Secret.

I was flattered and delighted to be given the Super Blogger Award by Sir Jeff of Strands of Pattern who said some really nice things about me – what he didn’t mention was that I thoroughly enjoyed reading his book even though I did it twice and was delighted to be able to help a bit. It’s a damned good book and I am hoping it will get published in the near future.

This award is the brainchild of another Super Blogger.  Mark Means from Left and Write created this award and discussed its (very few) rules here. The Cliffs Notes guide is--and I quote:
Take the award for yourself, then pass it along to someone who inspires you or you just think is 'super' in one way or another. Tell us why you think that person is super and deserving. Now, all the recipient has to do is reveal a (as in one) small secret about themselves (super people always tend to have a secret or two, right?) and pass the reward on to someone they think is deserving.
I hemmed and hawed about passing this on, there are so many good bloggers out there and it is great to be part of such a wonderful group, but I finally decided on Tina at Life is Good. I have enjoyed her blog for a while, particularly her new immigrant stories during the A to Z Blogfest, but I am currently full of admiration for her because of her medical problems and the way she is showing the world a brave face, in her writing and trying to keep her spirits up. She is fighting the good fight and I hope this Award helps her keep on the winning side of the battle. She is a very solid presence in the blogging world and helps to run the A to Z every year. You have my respect as well as my admiration Tina. I wish I had a photograph to use, but Tina doesn’t show one and I wouldn’t use one she recently posted of herself wearing a CPAP mask. We who have to wear them are not pretty sights.

Now, I suppose you want a secreHamburgert. I don’t really have one, my life is very much an open book. Unlike Jeff, I was good at English, about the only thing I was good at, nor do I swear in traffic; much. I guess one thing which will horrify my North American friends, I don’t really like burgers, in fact I haven’t eaten one in a very, very long time. I don’t mind the meat patty part, but the pictures you see on TV of all the buns stuffed with everything but the kitchen sink turn me right off. If I have to eat in McDonald’s for some reason, I usually choose chicken. Now if you took the meat and served it with a delectable sauce, that’s a totally different ball game.

I found this recipe on and couldn’t resist it. I love Gravlax so I really will have to have a go at this. Maybe later in the year.

New World Gravlax

Source: © EatingWell Magazine
20 servings
This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly slicedNew World Gravlax cucumbers.

Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week. | Equipment: Cheesecloth

1 3-pound wild salmon fillet, bones removed, skin on
1/4 cup kosher or sea salt
3 tablespoons sugar
1 tablespoon freshly grated lemon zest
2 teaspoons freshly ground pepper
2/3 cup chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro
1/3 cup good-quality tequila

Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down.
Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon tightly with the cheesecloth. Brush the top of the cheesecloth with tequila, making sure the cloth is evenly moist. Place another baking pan or large plate on top of the salmon (it should be big enough to cover the salmon but small enough to fit inside the larger pan). Place 2 heavy cans inside the smaller pan (or on the plate) to weight it down. Refrigerate for 2 to 3 days to cure.
To serve, gently wipe the salt mixture off the salmon. Slice the salmon very thinly at an angle, leaving the skin behind.

Have a great day


  1. You so deserve the Super Blogger Award and Tina does too! Good on you!

    I don't eat fast food burgers either, at home I bake them. Yes, I bake my burgers, top them with Swiss cheese and enjoy (sometimes with bun / most times without).
    I don't like swearing either, and have never - ever given anyone the 'finger' - too rude and would make me feel - ugly! I know, I'm weird!

    1. Thanks Yolanda.

      Baking is a good idea, but I don't mind them barbecued, I just don't like them with buns and piled high with "stuff".

      I know, something about driving affects many people's tempers.

  2. Congrats! Tina is a wonderful person to pass it to.

    I think the only food that turns me off is veal. Even as a vegan, I can handle watching people eat any kind of meat, but not veal. It was an anemic, baby cow that never saw the light of day. Eww!

    1. Thanks Diane.

      Kind of know what you mean.

  3. Thanks so much, Jo! This definitely cheers me up!!!!! What kind words. I'm floored! Congrats on YOU receiving it - much deserved.
    I LOVE burgers, and with lots of toppings. I also love gravlax. I guess it's the Swede in me ;-)
    Tina @ Life is Good

    1. You are very welcome Tina, people seem to agree that you deserve it.

      Gravlax, delicious. Never did get to Sweden, was in both Norway and Denmark.

  4. Congratulations to you - and to Tina!
    I don't really eat burgers either. I'll make turkey burgers at home sometimes.

    1. Thanks Alex.

      I thought not eating burgers was an un-American activity.

  5. Thanks for the introduction to Tina. Went and paid her a visit. Got to read some good news she felt like shouting. (And it was certainly worth shouting.)

    About the beef, well, the burger, I can't blame you. Not really. There was a time I'd wrestle a man down for a good burger. These days, not so much. Although I will admit that the one I had in Vegas at Gordon Ramsay's BurGR restaurant was quite good.

    I have to admit; you wear the superhero garb well. ;-)

  6. Hadn't been over there yet, you are so right, wonderful news.

    I am sure even I would eat one at Gordon Ramsey's. Lucky you.

    Thanks, I am trying to lose more weight so I fit the costume better.

  7. No burgers? I love soy burgers and eat them once every now and then. Super congratulations to you for the Blogger Award, you're a sweetheart and you truly deserve it! Nice choice to pass it on to. Many dragon hugs!

    1. Never had soy burgers, but it's not so much the meat part as all the other rubbish with it.

      Thanks Al, I feel it almost came directly to me through Sir Jeff. Thanks for the good wishes. I love getting dragon hugs.

  8. Hi Jo - congratulations on that award .. Mrs Super Blogger you!

    Passing it on to Tina - totally agree with your thoughts expressed ..

    I love the idea of the salmon, while I agree I can eat the burger, but the rest is a no no ... a good salad with the burger would be nice ..

    Cheers Hilary

    1. Thanks Hilary, I was delighted to receive it and thrilled with the nice things Jeff said.

      Gotta try that salmon, looks simple and I bet its tasty.

      I did some Googling and now I understand your Tubular Fells etc. I had no idea what you were talking about before.