Thursday Smorgasbord Post

Just some ramblings today. First, isn't it wonderful... this knitting/crafting internet community? I have met so many sweet people. Before Christmas, I was reading In the Bag blog ( she creates THE MOST BEAUTIFUL bags!!) and noticed some homemade notecards she had received. I love love love stationary (stationery? can never remember which is correct) and ordered a bunch of notecards from Karyn at Trail Mix Designs for "girlfriend" Christmas presents. In addition to sharing a love of knitting and sewing and wishing we could quit our jobs to sit around and craft all day, we both enjoy reading (she's a high school librarian - very cool job!!) So out of the blue last week, I receive this package and it turns out to be a gift from Karyn. She sent me this very funny book (started reading it last night, Karyn and it IS really funny!) And yesterday, she sent me a little note on one of her beautiful notecards (go buy these notecards, peeps!!) Isn't it so much fun to receive something besides bills and credit card solicitations in the mail?!!!

Physical Therapy - I don't know if anyone who reads this blog is a Physical Therapist but you people are EVIL. E-V-I-L !!!!!!! Started my sessions yesterday and ummm.... OOOOWWWWW! So happy to have to do this twice a day for the next 6-8 weeks.

A Doggie Post - My puppies experienced their first romp in the snow Sunday. I wasn't home to take a photo but here's a cute one from a few months ago of them cuddled up together on the couch while I was knitting.










Cooking - I have been craving salmon for the last few days. I found this awesome sounding recipe at Epicurious.com (great source of recipes; includes recipes from Bon Appetit and Gourmet) and I think it will be dinner tonight! Rice pilaf and some fresh steamed green beans on the side.

Happy Thursday to everyone!

GRILLED SALMON WITH LIME BUTTER SAUCE

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin

1 1/2 teaspoons finely grated fresh lime zest

6 tablespoons lime butter sauce

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Makes 6 servings.

LIME BUTTER SAUCE

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the grilled corn — you'll want to make it for a whole host of your summer favorites.

1 large garlic clove, chopped

1/4 cup fresh lime juice

1 teaspoon salt

1/2 teaspoon black pepper

1 stick (1/2 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Cooks' Note: Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.

Makes about 3/4 cup.

Gourmet

July 2006

Ian Knauer