Sexual Relations and Smoked Salmon

 

IMG_3748I love this cartoon, thought I’d share.

We spent the weekend xmas tree decorating, xmas card writing, wrapping and mailing packages for family and friends who live away, lighting up our yard etc.. very fun this year in our new house! Next year will be even more exciting and different with a newborn’s xmas! This week I also spent time decorating other parts of the house with swag. Messy and fun to be creating again ! This weekend and next week’s goals for me? The NURSERY and start some fun xmas baking. If you look back at last year’s xmas blog entries, we did a lot of firsts for baking. I’m thinking of redoing … mint and choc beaver damns and pine nut and smoked salmon tarts! For starters.

WHAT ARE YOU BAKING / CRAFTING FOR THE HOLIDAYS?

Make Something Every Day

 

 

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It’s my job to marinate the Sockeye Salmon

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And marinate I did. It’s a foggy day at Alder Bay (across from Alert Bay on Bc’s north Vancouver Island coast ~ also around the corner from Telegraph Cove ~ for those google mapping). My sweety went to do a scuba job in Port McNeill for the afternoon and I’m chillin by the fire, watching fishing boats come in. After my blueberry snack I’m heading out with my trusty slr camera. I’m bringing my biggest member because size counts when photographing eagles & the whales, that I’m most certain are waiting for me. Smerk* Other excitement today was the lady that ran from from site to site inviting us to the dock. “In 10 mins the Stanley Cup is being helicoptered over”. I’m guessing the winning team had a player from Port McNeil (name lost on this artist already…). Proud Canadians jumped and waved in the 2 secs it took to fly by. I was at least hoping it would be dangling below it? Non.

Back to our dinner. Actually bought this fish in CR the other day while visiting the fishing dock with my sweet dad. I just did the simple BC BBQ marinade: deboned her, split her open, fresh lemon squeezed and sliced, some chives, some fresh dill. Tin foiled her up, zip locked her to be “cooler safe” & laid her on a bed of ice til the chef gets home. I’m guessing hibachi bbq’d not campfire. What are you having for dinner?

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PS. This blog was photographed & submitted entirely on my iPhone by the campfire. We can’t even get cel coverage at home! Yeah!
Make Something Every Day

oh how I’ve missed you blog

Well here we meet again blog friends.. me by the woodstove with the winds howling and once again impending doom of power outage hangs over us. I’m solo, with my man at work today and possibly not even home tonight if the 80km wind gusts keep up ~ there will be no ferry home. Fingers crossed for spoons tonight with my man!    It’s been an eventful and somewhat creative while since we’ve spoken. I considered doing a V-log today but you have to pay to post videos on wordpress.com unless they are uploaded to youtube first. I digress ~ here’s what I’ve been up to.

We have been enjoying my record a day BLOG project which is now in month FOUR or twelve! It has been the soundtrack to many creative festivities around the pad, including baking. Here we baked more Theryaki smoked salmon tarts with Mr. Music maker’s help! And a one and a two and a … 

The record blog has been getting a great response and has a ton of followers. What a riot going through all different genres and styles. There’s a really romantic slowness to the vinyl process. The stink of the cover albums, the inserts, the album art. Deciding to get up to flip over to Side B. All great.

Check it out if you wish ~ just for the records BLOG 365 project

 I also made a another batch of peanut butter balls ~see my blog here for the recipe near xmas.

We had an awesome visit from my in~laws recently. Thankfully the weather was excellent FINALLY and we spent some time down at the beach. We gathered oysters and clams and then were told we couldn’t take them home (by a strange fella on the shore with no evidence but a fantastic story of  a shipping container that flipped over in the ocean and some chemicals released into the local waters).

Make Something Every Day

Return of the Thai Smoked Salmon tart!!!

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I love it when I make something so good that it’s requested again & actually turns out JUST as good! Yesterday’s Thai Smoked Salmon Tarts rocked! See recipe below & awesome cookbook ( hi AREN! ) corey made the crust because he’s hip that way. We froze a few. We devoured the rest with awesome company that were stranded after their hunting trip ~on our island because no ferries ran, in the horrific weather. And yes Dad, we saved you two.. Or one.

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Make Something Every Day

Fluffy, non. Tasty, Yes.

delicious Quadra (island Winery) red wine!

Souffle fail. My first Souffle and I made it on Snapper (though recipe calls for Salmon). It didn’t rise and looked like mayonaisse baked on fish. Fluffy, non. Tasty, Yes. 

Costco score ~ these beans rehydrated in the wedding crockpot were pretty great though.

Make Something Every Day

 

 

making good food

We are on week three (I hope) of 12 weeks of the p90x meal plan and exersize program. While a scheduling nightmare to workout and eat full healthy meals every day, it feels good. The week before we started we made a second round of TARTS from my tart recipe book. We made Spinach, pine nut and feta tarts and another batch of thai smoked salmon tarts and an awesome vegetable big tart. All were amazing. Corey makes a lovely crust. Then there has been a series of turkey jerky (made it again last week as Corey loves to throw a bird in the oven every couple weeks) and soups. My asparagus soup and my speghetti squash soup were delicious.

MAKE SOMETHING EVERY DAY

breakfast of champions

breakfast of champions

February 24, 2011

Today’s thing a day is evidence that I can actually feed myself when my husband goes to camp. I just prefer not to & like his smoothies and coffee better. lol. Blueberries, blackberries in yogurt, raisons, smoked thai salmon, vitamin & folic and several espressos before dashing to the ferry. I am however, going out for work lunch and work dinner.


MAKE SOMETHING EVERY DAY

 

you big taRt

 

That’s “TaRt” with a Canadian east coast hard R, that I love so much. Tonight my gorgeous new husband was a huge help with my thing-a-day. Thanxs to him for making the tart crusts, poring my wine & keeping me motivated. We made two kinds of tarts from my new tart recipe book. First was a Thai smoked salmon and dill tart and the second was a left-over chocolate fondue / toblerone ganache tart with a cocoa shell. The salmon tarts we devoured in seconds *yum* and the chocolate fondue one is cooling in the fridge. They will be a late night snack… or breakfast. We both promise to start working out tomorrow. I’m really getting into the hang of this making a  thing a day (holding tummy).

 

 

MAKE SOMETHING EVERY DAY

 

the baking of dogbones.. or How much I love my dog.

tandoori smoked salmon dog bones

Snapper and parsley dogbones

here's what a snapper looks like! Caught in Klemtu, BC this spring. The model is pretty cute as well.

Kate asked about my dog bone recipes. The new addition to the Turner clan is a real sweetheart. Abby. See photo below.

I have no recipe per say.. everything is human edible and organic as much as possible. I  like the idea of buying food locally, so always get eggs up the street etc or stuff from my garden.

Ingredients are as follows:

-fish (I use whatever is on rotation for going bad in freezer. Corey catches it while in camp, up north. Smoked salmon or Snapper or  pink salmon etc.. next ones are going to be Halibut..so stay tuned in September!).

-2 eggs

-organic whole wheat flour

-non fat milk (tiny bit if too dry)

-fresh herbs: PARSLEY… like handfuls for sure for their breathe.

-garlic. Lots. Good for dogs & they LOVE it. See Parsley.

-organic carrots usually for a veg

-baking powder or soda..honestly i never remember which does what, but you probably know.

I use the fish as the liquid to add to the dry. I tend to break a blender while mixing  the fish,  it’s juice, the carrots, garlic and parsley. (See new Slap Chop Posting).

Add liquid to dry, mix, add love.

Pam a baking sheet. Find the coolest cutters you can. my dinosaur cutters are the best! (I also use them for fried eggs). Roll out your dough. I usually freeze half, as I always make too much to bake in an evening. Cut your cookies.

I bake them at 405 for less than 20 mins (flipping half way), until brown. Don’t overcook or they are too chewy… though Amos has never once complained.

Feedback from dogfolk that I usually give frozen ziplocs of dogbones too? “it’s like crack for my dog” “very rich”.

They last a week in a glass jar before molding.

((I’m sure I’ve missed something in the recipe but I’ll thank Kate for making me post / write my first recipe ever..and it was for Amos..xo)).

Abby. The Turner's new addition.