Whooppee friend's birthday lunch at the Mandarin coming up on Thursday, not that I really need an excuse, but... I am still somewhat toothless of course but have been assured one hardly notices. Only got to wait til the 20th. I am managing to eat anything at the moment with the exception of nuts.
I said I wasn't going to post much this month, but I'm still here.
Bowling is such a stupid game. I started off the first game getting 4 strikes in a row. People congratulating met and such. I lost it then, but made it up a bit at the end and finished with 233. However, for my third game I didn't even make 100 (81). Ridiculous. Disappointing too of course.
Sounds yummy - salmon is always a delicious dish and this is something I may well try.
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into
perfectly imperfect pieces.
1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
1 2-lb. skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt (such as Maldon)
1. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
3. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.
Servings: 6
Tips: Also Try it With: Cod, halibut, John Dory, or turbot fillets
Source: Bon Appétit
Have a great day
I said I wasn't going to post much this month, but I'm still here.
Bowling is such a stupid game. I started off the first game getting 4 strikes in a row. People congratulating met and such. I lost it then, but made it up a bit at the end and finished with 233. However, for my third game I didn't even make 100 (81). Ridiculous. Disappointing too of course.
Sounds yummy - salmon is always a delicious dish and this is something I may well try.
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into
1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
1 2-lb. skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt (such as Maldon)
1. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
3. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.
Servings: 6
Tips: Also Try it With: Cod, halibut, John Dory, or turbot fillets
Source: Bon Appétit
Have a great day
I think you jinxed me with talk of your teeth. While eating dinner Sunday night, one of the restorations on the back of my front tooth came off - and I think I swallowed it. Actually, I know it has been at least eight years since I've had any problems and these restorations aren't meant to last forever - but I do not need a crown. Can't get in until Monday since it is not really an emergency - unless more of the tooth breaks.
ReplyDeleteAnd every time you talk about the Mandarin I start craving Chinese food.
Sorry about that Denise. So long as it's not actually hurting!!
DeleteHaven't been to the Mandarin ourselves for a month or so.
Sorry about bowling. Just don't eat any nuts when you go out to eat on Thursday.
ReplyDeleteI was thrilled and excited by my first game though Alex. I will try and avoid nuts. I just ate one cashew last night and a bit of it ended up in the wrong place. Trouble is I do love cashews.
DeleteMy best friend had 2 teeth pulled and got such a bad bruise that she was afraid to go out in public in case someone thought her husband slugged her.
ReplyDeleteYes, it did look like I had been slugged JoJo. Pity it faded before I went to bowling otherwise I would have told people Matt hit me LOL.
DeleteSorry, doesn't that just burn, way it goes though, but 223 is really good to me. I'd be lucky to get a 50! :)
ReplyDelete233 Yolanda, you lost 10 points for me LOL. Yes, it does burn, we all "hate this game" and yet we all come back. Also you have to remember a perfect game in 10 pin is lower than in 5 pin which is what we play.
DeleteFour strikes is sensational. You had to slow down a bit or it would just be showing off!
ReplyDeleteI would love to have done some showing off Pinky.
DeleteJo, now this is a diner I can sit down and enjoy. Add white wine and a light dessert with good company and this makes for a great evening.
ReplyDeleteI'm all for the white wine and I am publishing a dessert tomorrow Stephen.
ReplyDelete