Someone wanted a salad. Dad had some frozen salmon. Vinaigrette?!? Yeah we can do that… Just need a few “special ingredients” to get us through a difficult day. These days are so up and down, the seclusion and semi-isolation beginning to grind at us. Long days require staring at screens for hours…
We need nice stuff around us, like an ad in a magazine sometimes. So here goes…
Wild line caught salmon,
Jasmine rice
Citrus vinaigrette on baby greens with orange and grapefruit salad
Old fashioned, Old Log Cabin straight bourbon whiskey, Distillery 206
The apron, Salumi
Cap, Reed College
Apparel, the Rack
Playlist: Thunderball, Thievery Corporation, Underworld
Sous chef, the lovely Maribeth Eagan
Meier joined in whisking the vinaigrette with MB. Imogene zested lemons. The salmon baked then broiled, stroked with grapeseed oil, salt, pepper and garlic. We cut up orange and grapefruit, and thinly sliced shallot. Ahhhh… It started smelling amazing. Oh my, that vinaigrette!
Then Meier got a little crazy about eating bread with butter…
Ahhhhh, those Days o’ Corona…
A Summer of Recovery - 5 Eagans In The Kitchen Together 