I want to weed my garden already! It rained all weekend while my kids were here. I was hoping to use my built in slave labor to weed the garden and wash the car. Alas and alack I will have to do it myself. The good news is the stuff I planted is big enough now that I can tell plants from weeds. The bad news is the weeds are still bigger with stronger roots.
Our garden this year is going to be glorious. I have Shasta daises, marigolds, sweet peas, hollyhocks, and nasturtium in the front bed and I have three big pots on the steps up to the porch and another huge pot on the porch. The onions and lettuce I planted in late April are doing well. That is the bed that needs weeding. This week I'm going to plant the zucchini, spaghetti squash, acorn squash and watermelon. I also have plum and cherry tomatoes, eggplant and cuces that are almost big enough to plant. I bought pea and beet seeds too but I'm not sure I'm going to be able to make room for them. We'll see. I have to turn the compost too. It's attracting flies so I have to turn the newer kitchen refuse under.
Now about my promise from yesterday. I mailed the yarn and came home. Then I made lunch and spent time cleaning the kitchen. I spent the afternoon on my stockings. I finished the heel turn and pulled it on just to make sure it would fit. It fits but I'm not sure I really like it. I'm going to stare at it for a while longer before I make up my mind. Meanwhile I can't wait for my purple yarn to get here so I can finish another pair of socks.
Flylady is in the kitchen all this week. Trust me, there's plenty for me to find to do in there.
Last night's dinner was amazing, by the way. I made gravel lox a few weeks ago and we've been slowly nibbling away. But yesterday I found some nori that I had purchased a while back. Inspiration struck and I put up a pot of sticky rice. I sliced cucumbers and avocado. I sliced the lox really thin. I spread the rice on the nori with cuces and avocado and fish and rolled them up tight. Homemade maki rolls! Yum!
My recipe for gravel lox:
2 3lb or larger fillets of salmon, double check to be sure they are boneless
2 Tbs kosher salt
1 1/2 Tbs sugar
1 tsp ground black pepper
chopped dill, about a small handful, fresh is best
Combine salt sugar pepper and dill. Rinse fillets well and dry. Rub dill mixture on flesh side of fillets. Place fish flesh sides together, head to tail in a glass or ceramic dish. Cover with plastic wrap and place a weight on top. Leave in the refrigerator for three days. Flip fillets every 12 hours and baste with juice from pan. Once cured rinse the fish to remove excess dill. Wrap fillets separately in plastic wrap and place in freezer. They will keep for three months in the freezer. They are also easy to slice when partially frozen. I take my lox out of the freezer about half an hour before I'm going to serve it and slice it while partially frozen. You can wrap up what you didn't slice and stick it back in the freezer.
I don't have a glass baking dish big enough for the salmon I bought so I used a metal roasting pan that I lined at least three times with plastic wrap. I covered the fish with plastic wrap and then laid three one liter bottles of seltzer on top of it. They just fit, it was the perfect weight too. You can use a plate with a brick or several bags of beans. Enjoy! If you have any questions just ask.
Well it's day three and I'm still writing. This is good.
"I have learned that if one advances confidently in the direction of his dreams, and endeavors to live the life he has imagined, he will meet with a success unexpected in common hours." Henry David Thoreau.