January 30

Yes, you read that right and was that omelette Yum! Made from wild salmon roast which I had wisely frozen late this past summer. I’m guessing here but I think that I had already bought and consumed many many cuts of wild salmon, realized that I couldn’t eat this particular piece fresh and just knew that it would satisfy a mid winter salmon crave. In the summer when salmon is available I regularly consume it in various and interesting preparations for days on end. This summer I recall that one of my salmon runs continued for 10 days. My previous record a couple summers back was 14 continuous days  of eating salmon at least once a day but mostly twice daily. Coincidentally my cholesterol was measured soon after my yummy salmon stint and the nurse phoned me with raving results! Hee! My husband prepared this omelette using belly meat cut from the roast we ate the night before. While cooking last night’s roast he poached/boiled the belly then we saved and froze the salmon stock in freezer bags for easy mess free accessible stock. Hint: identify the freezer bags contents and date using a ‘marsh’(indelible ink for younger-somethings)pen before you fill the bags.

Omelette ingredients:

A most delicious brunch and it wasn’t even Sunday. Mmmwah. Thank You Hunny.

postscript oops: I mistakenly wrote walnuts when I obviously used pecans in my previous post of cilantro-pecan pesto. I have made the correction.

January 23

Pesto can be made with  such an astounding variation of ingredients that I rarely make the same ones twice. Perhaps it’s because I have difficulty following a recipe and probably couldn’t duplicate a concoction even if Martha was standing next to me with a measuring cup and wooden spoon ready to whack my knuckles like a nun in elementary school. I was ono for some pesto the other day but didn’t have the standard fare…basil, parmesian etc. I did have 2 giant bunches of Chinese Parsley-cilantro for you mainlanders, pecans, olive oil, garlic and Romano. I won’t agonize over providing you with a properly documented recipe since I just wing it anyway but I’m positive that one can find a suitable recipe for pesto just about anywhere. Simply substitute, experiment and have fun. Recipes are just ideas not the Holy Grail. Helpful Hint: heat the olive oil to a tepid in the microwave before adding the greens. Helpful Hint #2 pour the blended ingredients (I use a blender no fancy-shmancy food processor for me…yet) into a bowl then add the cheese and mix it all by hand otherwise the pesto gets too gooped in the blender. My Cilantro-Pecan Pesto was a hit mixed with quickly sauteed chicken thighs, onions, organic penne pasta and slivers of red and orange bell peppers. Wine too of course but I can’t remember what kind except that it was a red. Yum-yummy!