Archive for September, 2012

September 27, 2012

Sweet Thyme Salmon

One of the wonderful things that I get from writing this blog is a connection with all kinds of fantastic people who send me inspiration! I love that people send me great new ideas and inspiration. This one in particular was sent by my cousin’s husband. He has sent a few great ideas and this is the first one I have tried, though if this recipe is any indication, the others will be coming as well! This is one that they found while living in Boston from a favorite local place.

Salmon is a favorite of mine, our family and my boyfriend’s. It is such a great and easy way to get a delicious protein source. You may remember this herb salmon, which is a new favorite, but this is a great option if you like sweet marinades. My favorite part was definitely the thyme! I love fresh thyme to begin with, but it was the star here. If I were to make changes for next time, I would definitely put the fish in a plastic bag with the marinade (which I ignored from the recipe because I was in a hurry…oops). Since it is a very liquid marinade, allowing it to marry with the fish would help. I also thing I could go just a little less on the maple syrup, but I am a savory person. Overall, I think this was fantastic and definitely something I will make again! I served it with the fig salad and good bread, which was a great match!



Sweet Thyme Salmon

New Deal Fish Market Inc. Salmon Fillet with Soy Maple Marinade

(2 6-oz Fillets)



Soy Sauce (4 tbsp)

Real Maple Syrup (3 tbsp) (can sub honey)

Dijon Mustard (1 tsp)

Garlic Cloves Minced (1-2)

Olive Oil (1 tbsp)

Thyme (2 pinches) Preferred Fresh & Chopped


Blend or Whisk thoroughly and coat fillets. Let marinate in fridge for 30-45 minutes.


Broil for 5-7 minutes (or until well caramelized). Separate with fork to check doneness. I prefer mine medium-rare.

So yummy!!

BF made some bread and olive oil as an accompaniment. J Perfect!

September 23, 2012

Fall Picnic

The colors here in Colorado are just starting to change and fall is settling in. This has to be one of my favorite times of year; the weather cools off but it is still pleasant to be outside. We decided to spend this Sunday taking advantage of our Colorado scenery and enjoy a mountain picnic. We have had a lovely picnic basket staring at us all summer, just waiting to be used so we did it up. Our very favorite Sunday place here in Boulder, Frasca Caffé, did the hard work for us and we got a fantastic grilled chicken sandwich with a treat of chocolate chip cookies and some sparkling wine to toast for good measure. I have to say my fantastic boyfriend was a good sport and let me take him a bit further off the beaten path than we had planned on. We did stumble upon a fantastic locale in the Roosevelt National Forrest with a great drive through the trees. I can’t think of a better way to spend a Sunday afternoon!

Deliciousness packed safely away!

Doing it up right!


Not a bad view!


I hope you had a fabulous Sunday also!


September 17, 2012

Fig and Brussels Sprout Salad

Some times of year bring so many incredible ingredients and this is one of them: fig season! Several years ago, I was inspired by a fig recipe I came across in The Mustards Grill Cookbook and it started a bit of an obsession for me. I find figs fascinating. Not too sweet, just the right texture and perfect in so many recipes. This one was a bit of a serendipitous one that came about from available ingredients and a bit of creativity. This is one of my new favorites and one I will look forward to in fig season each year! The tart of the lemon was the perfect complement to the rich cheese and sweet figs. Pine nuts and arugula bring an earthy nutty vibe to this salad. Anything you love to use figs for? I would love new inspiration!


Fig and Brussels Sprout Salad

5-6 Fresh Figs, Quartered

Several Handfuls of Arugula

6-8 Brussels Sprouts, cleaned and thinly sliced

2 T. pine nuts

½ oz Crumbled Blue Goat Cheese (I used Verde Capra Italian Blue Cheese from Whole Foods, but use any goat or blue that you like)



Juice of ½ Lemon

2 T. Olive Oil

1 t. Dijon Mustard

Fresh Thyme Leaves

Salt & Pepper


Combine all dressing ingredients and whisk until well combined. Add salad ingredients to a bowl and toss with desired amount of dressing. Enjoy immediately!

September 16, 2012

Happy September Sunday!

We have had a lovely Colorado weekend! Perfect weather, a little work and a little play kicked off with a surprise perfect dinner on Friday. We happened upon one of the best tables in town outside at The Kitchen in Boulder and it was everything you could ask for in a Friday dinner: perfect location, amazing company, a fabulous waiter, our favorite cocktail, and the food! All I can say is Peach Bruschetta: YUM! It left us feeling inspired with a project to share with you soon.

Have a wonderful Sunday!!



September 10, 2012


With as much I love salt, you’d never know that for the first 15 years of marriage I didn’t use it at all. We thought it was bad for you. Not that I douse everything with it, but I do use it. All the time. In fact, I occasionally get a gift of salt.

Here’s how I like to use it:

Morton’s salt

When it rains it pours. I guess salt used to get stuck. I do remember bits of rice at the diner’s salt shaker growing up. I still use regular salt for baking. I don’t take the time to convert to kosher salt.
Kosher salt

I like this for every kind of seasoning. Sprinkling over entrees, meat before grilling, soups, salads while they are cooking. I like that you can feel and see how much you are using
Celtic grey salt

Finishing. This is my favorite. I use it to finish foods, every kind. I also like it in salads, some desserts. I like the crunch in mouth.
Hawaiian salt

This salt is “saltier” than most. I like this especially in pasta water. You don’t have to use as much and it makes an impact. I also like it in soup.
Trader Joes Pink Hawaiian salt

I like this in the same way as celtic salt but if you want a fine finish. Also great on popcorn.

Tabasco Salt


Pretzel Salt

Soft pretzels. (Or just out of your hand.)
There are so many to try. Which salts do you love and how do you use them?


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