It's Friday morning and I have the day off today from EVERYTHING! I just had my last class for the quarter so I don't even have homework hanging over my head. As to be expected with finals week came an extremely messy apartment! It's so disorganized and messy. I know it's nerdy but I can't wait to spend my day off getting this little place back on track!
I’m almost too embarrassed to post these before pictures:
Dining room...
Kitchen...
Living room...
The desk disaster...
Hallway/Laundry room...
Bedroom...
Now or the much less embarrassing after pictures!
Dining room...
Kitchen...
Living room...
Clean desk...
Hallway and laundry area...
Bedroom...
Awww. Now I can officially relax and enjoy the weekend. I'm going to get my salmon marinating for this delicious grill spread to share with my the love of my life. Not bad for half a days work.
The spread: For snacking...La Panzanella black pepper crackers, Palhais goat cheese, Roquefort blue cheese from raw sheep's milk, and Taleggio Dop Perolari cow's milk cheese. Then for dinner...Wild caught King salmon, organic asparagus, organic fingerling potatoes (to cook these I peel sections of the skin, par boil them and then grill them), and a shallot to grill. For dessert we'll have a little Greek God's honey yogurt!
For the salmon marinade...
Recipe:
1/4 cup of champagne vinegar
1/4 cup of extra virgin olive oil
1 thinly sliced shallot (and one more thickly sliced and set aside to grill)
1 1/2 Tablespoon maple syrup
1 1/2 Tablespoon dijon mustard
salt and freshly ground black pepper to taste
Set aside 1/4 cup of the marinade to use as a fresh drizzle at the end (also makes a great salad/veggie dressing). I will definitely be drizzling this over the asparagus too.
Whisk all these ingredients together and place the salmon face down in the marinade for a couple of hours. This recipe makes enough for a one pound piece of salmon.
Have a WONDERFUL weekend!