First: The fields of ‘tournesol’ or sunflowers.
The field in the background is all in bloom. The field bordering our property is just starting…
There is one, lonely, sunflower blooming.
But, isn’t it going to be spectacular when all the rest catch up?
On to the kitchen.
Cabinet doors require a lot of gluing and drying so the work is progressing slowly.
Plus, we wanted to live with one for a bit to make certain we like it. We do. Do you?
That, and the fact that he conveniently forgot I wanted more glass doors….
And doesn’t have the glass…
There will be built-in lights running the length of the cabinets, underneath, so there is a bit of overhang that looks a little strange with only one set of doors finished.
In the meantime, he’s decided to tackle the bathroom window. It’s the only one we didn’t have replaced. I liked it better than the more modern alternatives.
This is the before:
Between the 90 million layers of paint and all the rotten wood it’s taking him a bit longer than planned.
Maybe next week we’ll have the after…
In the meantime, we have cardboard and green plastic. Tres chic!
We have a proper, big round smoker. We used to use it lots.
Then mon mari figured out that he could just throw a few wood chips (soaked in water first) right on the coals in the Weber and get a very similar effect in much less time. We are always in a hurry, you know….
Slightly Smoked Salmon with Tomato Tarragon Salsa
2 salmon filets, 12oz (350gr) total or tuna
2 tsp dill weed
1/2 tsp coarse sea salt
wood chips for smoking
Weber-type kettle barbecue with charcoal
or Gas Grill
If you are using small, commercial wood chips, put them in water to soak for 30 minutes or longer.
Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
Sprinkle the dill weed and salt on the top (or one side) of the fish.
When the coals are glowing, add the fish – either in a basket or on a grill mat (foil works) of some sort, to the other side – in other words, not over the coals. Throw some wood chips on the coals and cover. Check it halfway through and add more wood chips if it has stopped smoking. It’s done when if flakes easily with a fork. We left ours on for about 15 minutes.
To use a gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so.
Did I ever mention that mon mari really doesn’t like any fish other than salmon? They had some gorgeous tuna… I had this – still slightly pink.
Tomato Tarragon Salsa
1 ripe tomato
1 1/2 tbs fresh tarragon, snipped
1 1/2 tbs fresh parsley, snipped
1 clove garlic
3 tbs mayonnaise
Chop tomato, mince garlic and snip herbs: hold leaves in one hand and snip with a scissors. Put into a small bowl and add mayonnaise. Mix well and serve.
About the wood chips – mon mari just keeps a small bucket of chips and water next to the grills so he always has some ready to use.
That’s the news chez nous.
But there is something going on over at my other blog, Easy Gourmet Dinners. I should have an announcement posted in about an hour….