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It took me a while to find the courage to finally do this. To let go, to start again, to say bye.

As of a year and half ago, my husband and I decided to go our separate ways and I am no longer Mrs Field.

There are so so many good memories here. So many honest moments of love and faith. Strength and courage. Forgiveness and trying again.

But this is what once was, and I'm learning a new kind of happy.

A new journey, nothing I planned for, but sometimes beauty comes in the unexpected.

Thank you for letting me share this part of my life with you.

hugs.

:)

Stopped at the seafood market on the way home and they had some fresh wild salmon so I merrily bought some, raided my fridge and this was what I came out with..:P

Salmon
salmon
3 tbs oil
2 tbs butter
onion powder
garlic powder
salt
pepper

Sauce
3 tbs butter
3 cloves of garlic (minced
handful of fresh dill (chopped)
3 tbs (?) white onion (chopped)
1-2 tbs of flour
2 cups of sweet sparkly white wine..it's called moscato d'asti and I'm pretty sure I just butchered the spelling or pronunciation of that.
1 cup of milk (plain yogurt or heavy cream will work as an alternative)

Spiced Rice
3 tbs butter
3 cups of rice (I use the Yogi brand but really, it's whatever kind you like, white, brown, wild, doesn't matter)
enough water or chicken broth to cook said rice
3 cloves of garlic (minced)
3 tbs of onion (chopped)
3-5 thin slices of ginger
salt

Open a bottle of wine and turn on some good music while prepping making sure to save at least 2 cups of said wine for the sauce.

Season salmon with salt, pepper, onion powder, and garlic powder. Let it marinate in the fridge while you prepare the rice.

On medium heat, melt butter into a deep pan and fry ginger until slightly brown. Add onions and continue frying until translucent. Add minced garlic, careful not to let it it burn. Put uncooked rice and stir, stir, stir for at least 2-3 mins. Deglaze pan with water or chicken broth and pour everything into the rice cooker. (salt if using water) Press the shiny button and "Cook".

Wash off the pan, dry it, and melt more butter and oil. The butter to oil ratio is entirely up to you, the oil just helps the butter from burning. How much you want to use depends on how clogged you like your arteries. I believe passionately in butter and come from the school of more is always better so yeah. :P

Pan fry the salmon. 5 minutes on each side starting with the skin side down first. Try really hard not to mess with it and let it do it's thing or the salmon will start to flake off and disintegrate as you flip and flip and flip and readjust. This also seals the moisture and prevents the evil that is dried nasty fish.

(When you flip it over the first time, use a pair of thongs to peel off the skin. It should, theoretically, peel right off, if you haven't messed with it. Flip it over the second time so both sides are nicely browned. )

In a separate sauce pan, melt more butter :) and brown onions till translucent. Add garlic and dill. Add flour and salt to make a nice pretty roux. Whisk in the wine and milk and let it simmer. Taste and add as necessary.

Dish up!!

:)

Fourth of July for me, other than a massive amount of fireworks and Lee Greenwood played every six seconds, is also barbecue time. It was a tradition for me, so husband or not, the kebabs had to be had and shared. :)

recipe here

except I used Sweet Baby Ray's honey barbeque sauce on the sirloin instead and a cajun seasoning on the shrimp.