Remember Acadia? It was the restaurant located in the heart of Hillcrest off Kavanaugh with the bad ass deck. Well, in case you’ve been living under a rock for the past few months, it’s now La Terraza Rum & Lounge—a restaurant specializing in South […]
Lyndi knows what it’s like living without certain foods due to allergies, sensitivities, and conscience.
We have been enjoying a lot of fresh fish lately.
King salmon, coho salmon, sockeye salmon, walleye, perch, trout, you name it. Haddock, halibut, cod, flounder. Is it possible to say that they are all my personal favorite?
I woke up this morning and got to thinking.
Panic set in.
The Alaskan salmon season is nearing its end.
Fresh, gorgeous, rich, salmon that just begs you to readjust your weekly grocery budget to get one-more-slab into the cart.
After I panicked, I remembered something awesome.
We can easily extend the king salmon, coho salmon, sockeye salmon, walleye, perch, trout, haddock, halibut, cod, and flounder season.
Next time you fire up the grill, load the smoker, add water to your poacher, or sauté… add one more piece of fish.
Three will do nicely.
Then, flake it up, store it in a labeled container, and freeze it for later. Magnificently, as the fall and winter season of entertaining approaches, we can triumphantly reach in that freezer, pull it out, and mix it with herbs and cream cheese. Ta-da! A perfect appetizer spread for crackers, crudités, or freshly baked hard-crusted bread.
‘Tis the season with all of its wonderful bounty.
Let’s make the most of it, shall we?
Eat well, my friends. Eat well.