LAST SUMMER WEEKEND 2010 HENRY ISLAND, WA

Thanks girlfriends for inviting me to play! Lovely Amanda and Ga, and beautiful Rita!

Loving the time spent with Ga and Jim Hanna and best friends at the end of summer soiree on board the MV Jamal. I love being invited to cook for them and spend my time enjoying all their company. Visiting Craig Tall at his lovely home on Henry Island in the San Juan Islands is something I will look forward to again, starting now! First, his hospitality is extraordinary and the fact that he gives me carte blanche in his state of the art kitchen ... well heaven comes in many shapes and sizes, his cupboards, pantry and wine cellar runneth over. We were invited for dinner and invited to cook. Second the home is beautifully appointed,warm, comfortable and inviting and next, his caretaker David Miller. I was instantly attracted to a smiling, bright and gleaming face. I could tell he liked himself, confident and engaging, and I could tell he liked me. I enjoyed all the time we spent together cooking and smiling.

and now ... the food ... but first take a peek through the living area into the kitchen ... on stage

Five Spiced Pork with Asian Noodles, Roasted Tomatoes and Carrot Slaw

Grilled Rack of Lamb Balsamic, Mint and Oregano

French Green Beans, Ripe Peaches and Tomatoes, Basil and Cassis Vinaigrette with a brick of Cowgirl Creamery Goat Cheese crumbled all over the top.

Home and Cooking with More Avocados!!

Avocados are right a home in your fruit basket!

A beautiful bed of your favorite greens, For me it can be whatever is freshest in the market. I chose a mixture of baby greens, beet greens and fresh crisp peppery watercress 

Layered on top of the surprise bed of greens and avocado is vine ripened Campari tomatoes, fresh sliced peaches and nectarines, shredded carrot, cucumber and feta cheese all drizzled with a delicious honey dijon vinaigrette.

Whatever your pleasure, whatever the occasion, whatever your fun, mixing fruit with avocados in a beautiful healthy salad is a way to say I love you. And what better way than to start today, everything is right in your fruit basket. No recipe, just components of what you have, any greens will do, whatever your pleasure, be it feta, goat, brie or blue cheese. Make your own dressing, your favorite store bought is great or even a drizzle of good olive oil and a squeeze of citrus can be lovely. You have it all right at your fingertips and now it is time to enjoy your pleasure !

Bellingham Bay Washington Sept. 2010 Last Days, Last Hoorah!

Looking out over the breakwater in Bellingham Bay, Washington. As  I sit and wait for the sun to set, minute by minute, reflecting on my summer at sea, a warm blush of peace and happiness trickle down my every inch of being. 

Watching the fishing boats from the distance, like dots in the horizon, then larger and larger the mass of black become, obviously, 2 ton, diesel, fishing vessels coming in from the days catch. Glamorous no, but in these pictures they become romantic silhouettes.
   

Bill, the captain, has made his way in the dark. As he passes our boat he waves with a big thumbs up. About and hour later, after docking his boat, tying his lines and securing his ship, he pays his crew ... another day. I see him walking down the dock, he finds me sitting on the aft deck. He never comes empty handed. He greets me with a hug and a kiss and a beautiful Sockeye salmon. We visit over conversation and a cocktail, he is anxious to get home after many days at sea. Come to think of it so am I.

 DILL SALMON WITH GREEK SALAD

1 c. chopped seedless cucumber
2 c. chopped plum tomatoes
1/2 c. sliced red onion

1 crumbled feta cheese
2 tablespoons Dijon mustard
2 tablespoons sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil, plus a drizzle
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
 

Mix the first 4 ingredients together. In a separate bowl mix the next 6 ingredients together. Taste for seasoning.

1 side skinless salmon fillet (approx. 3 lbs)

Salt and freshly ground pepper

1/2 c. extra virgin olive oil
1 c. pearl onions

8 Campari tomatoes

2 T. dry dill

On a sheet pan lined with aluminum foil lay the salmon. Toss the tomatoes, onions, olive oil, salt and pepper together. Pour over the salmon and bake for 30 minutes at 375 degrees.

Serve with the Greek Salad. Enjoy!

AVOCADOS Healthy! Delicious! Nutritious! Back to School Snack!

Avocados are at home in any fruit and vegetable basket. Chop it, dice it, slice it, mound it on an English muffin or drizzle it with your favorite olive oil, vinegar or even ranch dressing (yum)

Now don't those look yummy?

Fruit Salad with Avocado? You bet!!!

 Peaches, Apples, Tangerines, Clementines and Nectarines ... don't forget the Avocado!

Eating Avocados puts Good Health right in the palm of your hand!

AVOCADO HONEY PUDDING

1 ripe Haas avocado
2 T. dried cranberries, cherries, blueberries or any chopped dried fruit
4 T. honey
pinch Kosher salt

Split the avocado in two even sections. Remove the seed. Hold the half avocado in your hand and with a small spoon slice and mash the avocado in the shell. When the avocado is mashed add the salt, honey and cranberries. Stir together and taste. Adjust with more honey, salt or dried fruit. Enjoy!

TOASTY PB-Avocado

1 thin sandwich round, English muffin, favorite whole grain bread or roll
2 T. peanut butter, almond, cashew or favorite nut butter
2 T. mashed ripe Mexican Haas avocado
pinch of Kosher salt
2 T. Demerara or brown sugar
2 T. coarse chopped pecans or favorite nut
* Can substitute honey for sugar

Toast the sandwich round (not split). Spread the peanut butter over the top. Spread the mashed avocado and Kosher salt on top of the peanut butter. Sprinkle the sugar on top of the avocado. Sprinkle the nuts over the top.  Enjoy!

Crispy Toasted Thin Sandwich Rounds with Creamy Nut Butter and Smashed Ripe Avocado, Demerara Sugar and Toasted Nuts! HEAVEN ON A PLATE!!!

Avocados are not just for Guacamole anymore!