Any golfer who is reading this knows what a Mulligan is. Wikipedia defines is as “a second chance to perform an action, usually after the first chance went wrong through bad luck or a blunder.” I would like a Mulligan for all of last month please! Life can be going smooth as silk when BAM! Things start going wrong. Our first test of fortitude was courtesy of Mother Nature. We experienced the most intense thunder and lightning storm ever. I was surfing the world wide web, reading about the cities I would be visiting on my trip to Europe when all of a sudden the heavens gave way with what I imagine a concert in hell would sound like. There was no space between the flashes of light and the thunderous crashes, which told me the storm was directly over- head. All of a sudden it felt as if the house had been picked up off its foundation and dropped. There was an explosion at which time the power went out. I looked out the window and the neighbor’s lights were on. Hmmm…very strange. I waited a few minutes and called PG&E and was told that they had not received any calls of power failures in my area. As it turned out, lightning had struck the transformer right next to discover that it was warm. The refrigerator light was on but nobody was home. Since the neighbors were out of town, we packed up the con- tents and took everything to their house and used their refrigerator. My wonderful appliance repairman came right over and discovered the computer had been blown. I didn’t know our refrigerator had a computer. $325 later we were good to go. Better than buying a new one. Our company that we were expecting for the week had to cancel due to a health issue and Gary’s hip surgery was finally scheduled (after waiting patiently for a couple of months) but it was to be the day before I left for Europe. I took that as a sign that this trip needed to be postponed. So my friend and I will go next April instead. Hopefully the TSA lines will have evened out by then, along with heightened security. Another family member’s current health is- sues confirm that I made the right decision.
On the bright side, we had a delightful time at Twisted Oak Winery on Highway 4 in Vallecito which is just below Murphys. We were there to listen to a new band to us called Dustbowl Revival. I be- lieve I mentioned in my column last My editor won’t know this as he is in Europe. I told him I was going to wave to him as we crossed paths over the Atlantic. Sometimes the best laid plans…….
I love fresh wild salmon. I am a fish snob and refuse to buy it frozen which means I have to wait a long time for it to be in season. Well, ‘tis the season! I like fish that is cooked very simple. I want to be able to taste it in its unadulterated state. I love this recipe for grilled salmon. In my book it is a mortal sin to over- cook fish. Watch it carefully and if you are not sure whether it is done, take a fork and go into the middle of the fillet and it should flake away.
Grilled Honey Butter Salmon
4 Tbsp. butter
4 Tbsp. honey
1 Tbsp. fresh squeezed lemon juice
2 cloves minced garlic 4 salmon fillets
Preheat oven to broil (medium). Place butter in an ov- en-proof skillet (I use cast iron). Cook over medium heat, swirling pan occasionally and stirring continuously for about 3 minutes, or until the foam settles and the butter turns golden brown. Add the honey, lemon juice and garlic; stir well to combine all the flavors together and cook for an extra 30 seconds, until the garlic is fragrant. Remove from heat. Pour out half of the browned butter from the pan and reserve for later.
Add the salmon fillets to the butter in the pan; sear each fillet (skin-side up if there’s any skin) for 3 to 4 minutes or until golden.
Flip each fillet; transfer the pan to your oven to broil for a fur- ther 6 minutes.
To serve, season with salt to taste; drizzle with the reserved brown butter sauce.
(Recipe by Cafe Delites)
Blondies are a great way to use up extra-ripe fruit. Try fresh or fro- zen peaches, nectarines, blackber- ries, raspberries, or blueberries. I like this recipe because you make it in one bowl and don’t use a mixer. Simple is good for me!
Chocolate Chip and Raspberry Blondies
1/2 cup unsalted butter, melt- ed (1 stick)
1 cup light brown sugar, packed
1 large egg
2 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. salt (optional)
1/2 cup white chocolate chips 1/2 cup dark chocolate chips 1 cup fruit—I used raspberries (if using frozen, do not thaw)
Preheat oven to 350 degrees. Line an 8 by 8 inch baking pan with foil and spray with cooking spray.
In a medium microwave-safe bowl, melt the butter. Add the brown sugar and stir to combine. Add the egg and vanilla and stir to combine. Add the flour and salt and stir until just combined, taking care not to over mix or the blondies will be tough.
Fold in the chocolate chips and fruit. Pour batter into pre- pared pan, smoothing it lightly with a spatula.
Bake for 30 minutes or until edges begin to slightly pull away from sides of pan and center is set. Baking time will vary based on types of fruit used. A toothpick inserted into the middle may not come out clean due to the choco- late chips or juicy fruit.
Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.
(Recipe from Averie Cooks) I hope you enjoy the month of July, beginning with Fourth of July. There is a grand parade in the nearby tiny town of Volcano. Sophie and I will be participating with the Twin Cedar K-9 Not So Precision Drill Team. It should be a hoot!
Let’s keep our troops and vet- erans in our thoughts and prayers. They make it possible for us to live in the greatest country on the face of the earth.
“You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.”
-Erma Bombeck
