This week started with the end of a bang-up vacation in sunny Venice, CA and flowed into the trip of a lifetime to spectacular Cordova, Alaska.
Sadly, just one day into my trip and after a spectacular view as up close and personal with a glacier that I’ll probably ever get, fisherwoman Heidi took a spill on the docks and ended up in the ER with a broken wrist and tragically no Copper River salmon in hand.
I’ll be sharing more about my (brief) trip after my return to the lower 48 and a visit to the surgeon so please excuse the one-handed type-os and daydreams of once again kneading pie dough and homemade pasta in the future.
In the meantime, you can join me in following my other blogging pals on the trip by living the trip vicariously at #copperriversalmon on Instagram. I know I will be.
Prior to my smash-up, I worked up a few Friday Faves to share, so let’s dig on in…
Meat, seafood, veggies and chicken. They’re all on the list for Grilling Month here on FoodieCrush. Last week I introduced you to this grilled pork chop, topped with grilled spicy balsamic peaches—huzzah! Week two is a chat about grilled fish.
The subject of fish couldn’t come at a more appropriate time because I’m in Cordova, Alaska on a tour of all things Copper River Salmon. I’m betting the farm that I’ll leave here with a belly-full of fish and some serious casting skills. Or fish eating skills. Either way, it all works because it’s Alaska after all.
Before I left for this trip, I prepped myself for some serious fish eating by whetting my fishy whistle with a perfectly grilled piece of swordfish. It was bathed in spicy and smokey paprika flavored butter. With rosemary. And a fresh fruit salsa. The combination of flavors, savory and sweet, all played perfectly into my fish eating plans.
Especially when my man helmed the wheel at the grill. With the help of our four legged sous chef who never misses a drop.
This week I’ve been visiting my old hood in Venice, California, where the air has been clear (surprise, no smog at the beach folks!), the sand and surf has beckoned every. single. day. and I’ve woken up each morning to the kiss of the ocean breeze coming my bedroom’s french doors.
I think I’ve finally hit my stride of relaxation and I’m lapping it up as much as I can.
Before I left for vacation I was asked to make you a summertime macaroni and cheese in honor of today being, drumroll please, National Macaroni and Cheese Day!
Happy Friday friends! This week I’m back in my old hood of Venice, CA with my husband, daughter and her BFF on a little family vaca. Wow, what a time warp we’ve flung ourselves back into.
Some things have changed, and a lot of things we wish would have, just. haven’t. Traffic. Gas prices. Young, hot couples in the grocery store who we think look just like us in our mind’s eye 15 years ago…we just can’t compare.
So instead of comparing, we’ll just hang out at the beach. As if that’s a challenge.
Happy Friday to you all, today’s a shortened list, because hey! I’m on vacation…Next week we’ll be back with an extended fave list, I hope you’re all ready to also enjoy a GREAT weekend.
This milkshake is 100% Smudge. I mean, cereal and ice cream? It’s a 10 year old’s dream! At first I scoffed the idea because it’s a pretty simple concept but then what milkshake isn’t? And when I recalled how Momofuko Milk Bar does a cereal milk ice cream, I realized this might be pretty much GENIUS!
Posting a milkshake in the middle of summer isn’t really a novel idea, but it wasn’t until I heard about Milkshake Week hosted by Julie of The Little Kitchen and Lindsay of Love and Olive Oil that I jumped on the chilled bandwagon to join in some serious chilling. And give Smudge a reason to slurp to her little heart’s content.