We had a temporary instructor at our exercise class today, boy was she ever good. She really knew what she was doing. I was impressed. Wouldn't mind her as a regular instructor. Her name was Alex. I seem to be meeting a lot of Alex's these days all using different shortened forms of their name. Alex Trebek is one of my favourites of course and of course, I haven't had any kind of contact with him other than watching him every weeknight on TV.
Been a somewhat rainy day and not very pleasant so we didn't see anything of the workmen on the balconies. We all think they won't have finished by the end of this season. Frustrating really. I think as the temps have dropped somewhat and appear to be staying there, I will finally go into long pants. I always hate it at first - less feeling of freedom I guess.
Interesting programmes on PBS tonight, one about Red Foxes who appear to be learning to live anywhere including in our back yards. Sadly they are also encroaching on Arctic Foxes - and occasionally killing them - so that the Arctic Foxes may not survive. The next programme was about Stonehenge and through the analysis of bones buried there, they seem finally to be able to get a handle on who built it and why. They are beginning to believe that its original purpose was as a burial ground for important people, probably from a ruling family of the time. The bigger stones were added later in order to mark the winter and summer solstice. That is what they believe at this time but the bones they have found actually at Stonehenge were in thousands of pieces. Like a giant jigsaw puzzle. I never did get to visit Stonehenge although Matt did. These days it is fenced off and you can't get close to it any more.
This is a pretty simple recipe to make your own Gravlax.
Cured Salmon (Gravlax)
2 lbs (900 g) fresh salmon fillet
1/2 cup (125 ml) chopped fresh dill
1/4 cup (60 ml) salt
1/4 cup (60 ml) sugar
1/4 tsp (1 ml) ground white pepper
1/4 tsp (1 ml) ground allspice
1. Rinse the salmon and dry it thoroughly with paper towels. Place in a glass baking dish and sprinkle with half the dill. Combine the remaining ingredients in a small bowl and stir to combine. Sprinkle half the mixture over the salmon. Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill. Cover with plastic wrap, place a flat plate or pot lid on top, and place several cans of food on top for weight. Refrigerate for 24 to 48 hours. To serve, drain the salmon and cut diagonally into thin slices.
Servings: 12 as an appetizer
Source: WW Recipes
Have a great day
Been a somewhat rainy day and not very pleasant so we didn't see anything of the workmen on the balconies. We all think they won't have finished by the end of this season. Frustrating really. I think as the temps have dropped somewhat and appear to be staying there, I will finally go into long pants. I always hate it at first - less feeling of freedom I guess.
This is a pretty simple recipe to make your own Gravlax.
Cured Salmon (Gravlax)
2 lbs (900 g) fresh salmon fillet
1/2 cup (125 ml) chopped fresh dill
1/4 cup (60 ml) salt
1/4 cup (60 ml) sugar
1/4 tsp (1 ml) ground white pepper
1/4 tsp (1 ml) ground allspice
1. Rinse the salmon and dry it thoroughly with paper towels. Place in a glass baking dish and sprinkle with half the dill. Combine the remaining ingredients in a small bowl and stir to combine. Sprinkle half the mixture over the salmon. Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill. Cover with plastic wrap, place a flat plate or pot lid on top, and place several cans of food on top for weight. Refrigerate for 24 to 48 hours. To serve, drain the salmon and cut diagonally into thin slices.
Servings: 12 as an appetizer
Source: WW Recipes
Have a great day
Been a few years since I made my own gravlax. Maybe I'll do it for the holidays. Foxes used to be more common around here than they are now. Many more deer and I've come close to hitting two of them already this fall - one on Tuesday just four doors down as she tried to run out in front of my car from the neighbor's yard.
ReplyDeleteI never have, must give it a go Denise. I know how much you love deer. According to the programme there probably are lots of foxes, you just don't see them.
DeleteI would eat that.
ReplyDeleteI've seen Stonehenge twice. Probably a good thing people can't get close to it. They would ruin it. Plus you'd never be able to get a picture of it.
No surprise Alex the instructor was awesome!
So make it, or get your wife to do so Alex.
DeleteWhich is why they fenced it off.
LOL
I never got to see Stonehenge when I lived in England either. Perhaps we need to convert to druidism. I gather they are allowed inside there at the Summer Solstice.
ReplyDeleteI didn't know that Helen. I'm all for converting. Funny, I was born there and lived there for 37 years but didn't see a lot of things I wish I had seen.
DeleteI'm not kidding, I'm super hungry for salmon right now. So good catching up with you again, it's been too long! :)
ReplyDeleteNice to see you here David. I love salmon but have never made this.
DeleteI went to Stonehenge in 2000 and we weren't allowed to touch the stones but we were pretty close. It was a spiritual place which gave me a peculiar feeling. I loved it.
ReplyDeleteI am sorry I have never been there Pinky.
Delete