2014年09月

1643

Guys. It’s cold outside. Like legitimately cold. The heat is on in my office. (The heat is not on at my house, thanks to a budget-minded husband.) The windows in our house are fogging up. (Which, according to Kevin is a sign of fall??)I wore a coat to work today. I seriously contemplated picking up a PSL this morning, but didn’t because I was running a million minutes late, as per usual. All I want to do tonight is have a fire, curl up in a ball with a giant glass of red wine and chow down on a steaming vat of homemade chicken pot pie.

And while it kind of makes me feel all warm and fuzzy inside, I can’t help but feel a little melancholy. I’m not ready for days without the windows down. Not ready to give up patios. Or morning coffee on our screened-in porch. Or flip flops. Or tomatoes. Or corn. Or juicy berries. Or grilling. Soooo, I pretty much don’t want to give anything up about summer .

Luckily, before the cold front came in, we had a massive heat wave, and this girl got to grillin’. (Yes, just two days ago it was 95 degrees and today it’s 55 – gotta love Kansas weather.) Grilling is not really my forte, but Kevin has a mini busy season going on right now, and I really wanted to try out the new cedar plank I impulsively bought at the grocery store, so I had no choice, but to man the grill myself. And you know what? It was pretty darn easy Dream beauty pro hard sell

Of course, the classic way to go is a cedar-planked salmon, so that’s exactly what I did. The salmon gets marinated in a simple concoction of honey, sesame oil, crushed red pepper flake and rice vinegar – a very similar flavor profile to a traditional sesame honey chicken. It’s then transferred to the cedar plank (on the grill), and basted every five or so minutes until the flesh is cooked through.

The remaining marinade is boiled and reduced to an almost syrup-like consistency and then poured over the cooked salmon. We served it over a quick and seasonal corn and hatch pepper sauté, but it would also go great with a quick Asian broccoli or bok choy sauté and possibly this quinoa fried rice to keep the health factor up.

Of course, the salmon can also be baked in the oven, but I high highly recommend trying out the cedar plank method. The planks are super cheap to purchase (I paid $6 for two), and the cedar flavor that permeates the fish is unlike any other cooking method I’ve ever tired– it’s subtle, yet, completely there. And while the skin doesn’t get super crispy as I normally prefer, the indirect heat from the grill does something to the flesh that makes it instantaneously melt in your mouth– seriously, some of the most tender salmon I’ve ever made myself Web Attack.

1644

As if I hadn’t learned my lesson, the next plants I bought on TV were peonies.  Yes, in about a year or two the plants will start to bloom and can reach a maximum height of 7 feet tall!!!  Well, that was about three years ago.  Out of the 10 plants I ordered only two are alive and they are barely over a foot tall.  What’s more I have yet to see them produce one single blossom cancer chinese medicine.

It’s not to say all that I’ve planted are duds, not at all.  I’ve planted some hydrangeas and hibiscus plants which have grown to be quite lush blooming with really huge flowers.  These plants I purchased from a nearby nursery.

Anyway, back to the cake.  I got a little distracted with gardening since it’s spring and I’m itching to work in the garden, if only I had more time.  Sometimes I wish there were five of me so I could do all the things I want to do.  So again, the recipe will make a lot of cake.  My earlier Strawberry Cream Cake will make one regular size cake which in itself will already be quite generous property mortgage.

Because of the fresh strawberries and the whipped cream and cream cheese in the frosting, this isn’t the type of cake I would serve outdoors and have sit while grilling in the backyard, unless everyone’s ready for dessert.  This is a cake better served indoors in climate controlled temperatures.  So yes, it’s a bit of a prima donna, but aren’t all frosted cakes anyway when it comes to heat, sun and outdoors.

As for storage, the cake should be refrigerated.  I have a cake keeper meant to hold sheet cakes, so I placed the cake in the keeper and stored it in the fridge.

Now on to the taste test; the cake was delicious and so was the frosting.  What’s even better is that the frosting was easy, quick and less messy to make than regular buttercream since I didn’t have any powdered sugar flying all over the countertop bvi company registration.

↑このページのトップヘ