Not a very exciting weekend unless you call the shut down of the American government exciting, I guess it is for Americans, although exciting may not be the right word.
As for us the weather hasn't done much although it was thick fog Sunday morning. I commented to Matt that I thought calling England a foggy country was unjust. We get quite a lot of fogs here. He disagreed.
I spent a fair amount of Saturday cooking. Made Spiced Beef in Red Wine which is one of my favourites I also made some marinara sauce, always a good sauce to have on hand. In fact I used some for supper, tossed a few noodles in it to go with our lamb chops and Brussels sprouts.
Our water went out on Saturday morning, the super said it was city wide. It came back later and then this morning, on my way to the garbage chute a woman was standing there somewhat forlorn - apparently the washer had just stopped on her and she didn't know what to do. I had a look for her and there was water in the tub but nothing happening, the window read something I didn't understand and nor did she. She went to phone a friend in the building who turned out to be a good friend of mine. We were all discussing it and trying to phone the owners of the machines when the super walked in and told us there was a water leak which was being repaired so no water was getting into the machines. Poor woman, only just moved in and first time using the machines.
At least I can bowling tomorrow and then, on Tuesday morning Matt goes to the fracture clinic and at the same time, more or less, I am having a CT scan on my back. It is now a month since he fell down the steps and broke his foot bone - his lateral malleolus if you are interested - and I am hoping the doc will say he can now just use a cane. Fingers crossed.
I love cooking salmon in the oven wrapped up in parchment or foil. So easy. I found this on Bon Appétit
Slow-Roasted Salmon in Parchment Paper
Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It’s hands-off, and the parcels can be assembled ahead of time. If it’s new to you and sounds intimidating, reread the previous two sentences until confidence is instilled. This recipe is
from The Bazaar in Miami Beach, FL.
2 Tbs extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
1 bay leaf
Kosher salt
1 cup Castelvetrano olives, pitted, quartered
¼ cup drained capers
¼ cup raisins
6 Tbs dark rum
2 Tbs fresh lime juice
4 6-ounce salmon fillets, patted dry
Freshly ground black pepper
4 Tbs coarsely chopped cilantro, divided, plus more for serving
Lime wedges (for serving)
1. Preheat oven to 275°. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.
2. Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
3. Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
4. Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
5. Do Ahead: Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.
Servings: 4
Source: The Bazaar, Miami Beach, FL
Have a great day
As for us the weather hasn't done much although it was thick fog Sunday morning. I commented to Matt that I thought calling England a foggy country was unjust. We get quite a lot of fogs here. He disagreed.
I spent a fair amount of Saturday cooking. Made Spiced Beef in Red Wine which is one of my favourites I also made some marinara sauce, always a good sauce to have on hand. In fact I used some for supper, tossed a few noodles in it to go with our lamb chops and Brussels sprouts.
Our water went out on Saturday morning, the super said it was city wide. It came back later and then this morning, on my way to the garbage chute a woman was standing there somewhat forlorn - apparently the washer had just stopped on her and she didn't know what to do. I had a look for her and there was water in the tub but nothing happening, the window read something I didn't understand and nor did she. She went to phone a friend in the building who turned out to be a good friend of mine. We were all discussing it and trying to phone the owners of the machines when the super walked in and told us there was a water leak which was being repaired so no water was getting into the machines. Poor woman, only just moved in and first time using the machines.
At least I can bowling tomorrow and then, on Tuesday morning Matt goes to the fracture clinic and at the same time, more or less, I am having a CT scan on my back. It is now a month since he fell down the steps and broke his foot bone - his lateral malleolus if you are interested - and I am hoping the doc will say he can now just use a cane. Fingers crossed.
I love cooking salmon in the oven wrapped up in parchment or foil. So easy. I found this on Bon Appétit
Slow-Roasted Salmon in Parchment Paper
Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It’s hands-off, and the parcels can be assembled ahead of time. If it’s new to you and sounds intimidating, reread the previous two sentences until confidence is instilled. This recipe is
2 Tbs extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
1 bay leaf
Kosher salt
1 cup Castelvetrano olives, pitted, quartered
¼ cup drained capers
¼ cup raisins
6 Tbs dark rum
2 Tbs fresh lime juice
4 6-ounce salmon fillets, patted dry
Freshly ground black pepper
4 Tbs coarsely chopped cilantro, divided, plus more for serving
Lime wedges (for serving)
1. Preheat oven to 275°. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.
2. Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
3. Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
4. Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
5. Do Ahead: Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.
Servings: 4
Source: The Bazaar, Miami Beach, FL
Have a great day
We have lots of fog here in southeast Michigan. Again this morning with limited visibility. Worst fog I ever saw was in Chicago when I actually saw it rolling over my feet.
ReplyDeleteFoggy again here this morning Denise. Don't ever remember seeing fog like that though.
DeleteHope it's good news for Matt.
ReplyDeleteCrappy government shutdown. Just suck it up and pass the funding.
Me too Alex, thanks.
DeleteLOL.
I hope that the woman was able to get the water spun out of her clothes! It's the worst when the machine breaks and everything's soaked. As for the shutdown it doesn't even affect like 80% of the population. Not the first time it's happened....won't be the last.
ReplyDeleteWell they weren't even washed JoJo. I hope she got it sorted too. Doesn't it affect most people? Didn't know that.
DeleteThe more shut downs I live through, the less exciting they become.
ReplyDeleteI hope Matt's foot is healed. Fingers crossed!!
You should have posted your marinara sauce recipe. Or just email it to me. It sounds like something quick I need to be aware of :)
I didn't realise you had lots of them Liz.
DeleteMine too, but suspect he has a week or two longer to go yet.
OK will do that. It's simple enough.
I wouldn't say we have a lot of them, but enough to know the world won't come to a halt. But it is time for politicians to stop acting like partisan pre-schoolers and start getting their jobs done like pros.
DeleteIMHOP politicians are like kids anyway. Don't much trust any of them Liz.
DeleteIf I was that poor lady I would have had a complete meltdown. Things should work.I'm sick of things that don't work. At least you don't have biocycle sewerage. When that stops working things really stink... literally. And if our electricity goes out we have no water because we have rainwater tanks that run on electric pumps. Oh well. That's life I suppose.
ReplyDeleteLOL Pinky. Never heard of biocycle sewage. But we did have the same with electricity in North Carolina. We had a well so no electricity, no water. Lovely when a hurricane comes to visit.
Delete