Printer, Victoria Bowl,

Technology can be so frustrating. I had, with the help of a Staples technician, decided to take my black ink cartridge in to be exchanged in order to see if that was the problem with my printer. This morning, Monday, I booted up my computer and to my surprise the printer decided to print a test page. Considering there was no black cartridge it wasn't bad so I put the black one back in and it printed another test page, that was fine. My printer's gremlins have, for the moment, disappeared. Hurrah. I really wasn't looking forward to buy a new one, especially as I had two brand new cartridges in this one.

We bowled at Victoria Bowl again today (Monday) and once again I had 3 good games. My first game was 214. I haven't had a 200 game in a while now so I was chuffed. Matt did better today too. We will be there one more time on Thursday. I would like to bowl there more often, but Matt does not like the synthetic lanes. They really suit my style of bowling. I didn't realise, until today, that the owner had installed all the lanes himself (by doing so he saved $80,000 he told me). A lot of work but he has done a good job. Still cost him a lot of money but it will save him money in the long run. Next week we will, presumably, be back at Towne Bowl.

I loved the look of this version of a Niçoise Salad - not sure I would bother with the potatoes but otherwise I think I will try this.

Salmon Niçoise

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly

more mellowed recipe.

8 oz small purple potatoes
Kosher salt
4 oz haricots verts, trimmed
6 large eggs, room temperature
2 Tbs olive oil
1/4 cup olive oil
¼ cup drained capers, patted dry
1 lb skin-on salmon fillet
Freshly ground black pepper
4 anchovy fillets packed in oil
1 Tbs whole grain Dijon mustard
½ tsp sugar
1 lemon
½ medium shallot, finely chopped
4 cups frisée or mâche
¼ cup niçoise olives, pitted

1. Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15-20 minutes. Transfer potatoes to a plate with a slotted spoon.

2. Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

3. Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

4. Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

5. Preheat oven to 425°F. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10-12 minutes. Let cool.

6. Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.

7. Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.

8. Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers

Servings: 6

Author: Claire Saffitz
Source: Bon Appétit

Have a great day