Friday, April 26, 2013
I think...just maybe.. spring has arrived!
We finally have a stretch of warmer sunny weather ahead of us- for the next 7 days, apparently! I hope the forecast IS true, sure would be nice... I spent some time this afternoon cleaning leaf mulch off three beds - only one left to go. It's encouraging to see all my perennials poking up. My crocuses are starting to fade, the chionodoxa are still looking great, and the daffodils are just starting to bloom.
I get great pleasure from seeing the cheery colors of spring's blooms... It's so nice to see COLOR after the long winter...
Do you have "spring things" blossoming in your garden?
All of these photos were taken this afternoon.
I tried a new recipe for supper tonight. I get tired of making the same ole things week after week, do you? A good friend gave me The Looneyspoons Collection cookbook for Christmas so I tried another recipe from it- "Salmon and Garfunkel" aka Creamy Salmon and Corn Chowder with Dill. I thought it was yummy...(hubby was not quite as enthusiastic.) Here is the recipe if you'd like to try it. Again, recipe credit goes to The Looneyspoons Collection by Janet and Greta Podleski.
"Salmon and Garfunkel" (Creamy Salmon and Corn Chowder with Dill)
1 Tblsp. olive oil or butter
1 cup sliced leeks (white part only) or onions
3/4 cup each chopped celery and diced red pepper
1 tsp. minced fresh garlic
1 tsp. each dried thyme and dried tarragon
3 Tblsp. flour
3 cups reduced sodium chicken broth
1 can (14oz.) no salt added cream style corn
1/2 cup light cream
12 oz. boneless skinless salmon fillet, cut into bite-sized pieces
1/2 tsp. each salt and pepper
2 Tblsp. minced fresh dill (I used dried dill - to taste)
1 Tblsp. fresh lemon juice
1 tsp. each lemon zest and Dijon mustard
Add olive oil or butter to large pot, over medium heat. Add leeks or onions, celery, peppers, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add thyme and tarragon, cook 30 seconds more.
Add flour and mix well until vegetables are coated. Add chicken broth. Bring mixture to a boil, stirring constantly. Soup will thicken slightly. Add creamed corn and cream. Reduce heat to medium low and stir in salmon, salt and pepper. Cover and simmer until salmon is cooked through, about 5-6 minutes, depending on size of pieces.
Remove soup from heat, stir in dill, lemon juice, zest, and mustard. Serve immediately.
I was a little short on red pepper so added some carrots, and I omitted the Dijon. Otherwise followed it exactly, and I thought it was a great quick and easy meal for Friday night, when I often don't feel like making a big meal... I served it with a big soft dinner roll.. had intentions of a salad as well but that didn't happen...
Fish, to taste right, must swim three times -in water, in butter and in wine. ~ Polish proverb