Whew! I have had a busy past week and half. I have been doing plenty of baking and stitching, but have not had much time for writing, so I will have to do a little catch up this week. I did manage to get Friday’s FFwD recipe done on Saturday, though. It was a really dreary day and not really great for pictures, but there you go.
Salmon with Basil Tapenade
Everyone in my house loves salmon, so we all liked it, though, strangely, I am not sure I will make it again. It just didn’t have the Wow factor that I was hoping for. It was easy to make, I will give it that. Maybe it is because I am not a huge olive fan. Maybe I was just too tired from my busy week.
Incidentally, though I never posted it, I did write up a post for the FFwD recipe from two weeks ago. Strange. Anyway, I’ll include it here. Keen Doristas will notice that I did not make last week’s recipe. I just couldn’t get it together that week. You know how it is. Maybe one day I will get around to making that blueberry mascarpone roulade. It looked delicious.
(from a couple of weeks ago)
Ginger has become one of my favorite spices. There is something about the way it is slightly spicy and sweet at the same time that I really like. When I have a sore throat, a spicy, gingery tea is all I need to soothe it.
Because I love ginger, I was intrigued by this week’s ffwD recipe. I like pickled things (usually). I love crunchy food. And lastly, when it is one hundred degrees outside, I really love cold food. Since this dish, Crunchy, Ginger-Pickled Cucumbers was all of these things, I loved it. Most everyone else who had them liked them as well. They are refreshing with a little heat and zing from the fresh ginger.
I doubled the recipe to make it for our fourth of July dinner with friends and it worked out just fine. The leftovers were just as good the next day. I think I will be making this again in the near future since the hot weather is likely to stay with us. I am thinking about adding some other veggies to the mix. What do you think would be good?