I am much too anxious for the arrival of spring. I want to turn my heat off, open the windows, and banish the stale winter air out of my home. I want to scrub everything and paint other things, wash windows, prep the flower beds, and just *do* things outside.
Alas, it is not to happen, as the forcast for tonight is snow. I saw a robin and a mourning dove today, so spring cannot be to terribly far away. I'm tired of being chilled to the bone.
Marie, a glorious woman in England, created a dish that looks to be quite delicious, with a lovely salmon cream sauce and cheesy biscuits baked on top. Find it Here.
(after dinner) Well, I can certainly tell you that while this was cooking, we couldn't wait to sit down to eat. I used buttermilk in the biscuits rather than regular milk, because I like the tender crumb that the resulting biscuit has. The olives had me a bit skeptical, but I'm so glad I put them in there. I chopped them extremely fine and it provided a lovely salty depth of flavor that didn't scream "OLIVE!". The salmon cream mixture reduced a bit too much, mostly because I had children climbing up my leg while I was cooking. I think the next go-round I'll increase the amount of milk by a cup and use a third cup of flour. This was lovely and delicious, and my husband, who doesn't really care for fish or peppers ate it all. Thanks Marie!
Alas, it is not to happen, as the forcast for tonight is snow. I saw a robin and a mourning dove today, so spring cannot be to terribly far away. I'm tired of being chilled to the bone.
Marie, a glorious woman in England, created a dish that looks to be quite delicious, with a lovely salmon cream sauce and cheesy biscuits baked on top. Find it Here.
(after dinner) Well, I can certainly tell you that while this was cooking, we couldn't wait to sit down to eat. I used buttermilk in the biscuits rather than regular milk, because I like the tender crumb that the resulting biscuit has. The olives had me a bit skeptical, but I'm so glad I put them in there. I chopped them extremely fine and it provided a lovely salty depth of flavor that didn't scream "OLIVE!". The salmon cream mixture reduced a bit too much, mostly because I had children climbing up my leg while I was cooking. I think the next go-round I'll increase the amount of milk by a cup and use a third cup of flour. This was lovely and delicious, and my husband, who doesn't really care for fish or peppers ate it all. Thanks Marie!
2 comments:
Ohh, there's nothing I like better than knowing that someone has tried one of my recipes and enjoyed it! Thanks so much for letting me know! You really made my day! (and my day is only just beginning) And for the record . . . I'm 29 and holding!
I'm still thinking about it. I have a mind to make it again this weekend.
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