Excuse me for shouting, but I’ve been writing this blog for EIGHT YEARS!
That’s 1600 posts and counting.
Who would have thought I’d have that much to say – or maybe I don’t. More about that in a moment.
First, the food:
Easy, skillet salmon – just toss in some lemon slices, capers and serve on a creamy Dill Sauce.
Pan-Fried Salmon with Lemon and Capers
Total time: 15 minutes
- 2 salmon fillets, 12oz total, (360gr)
- 1 lemon
- 1 tbs capers
- 1 tbs chives, fresh or dried
- 1 tsp olive oil
- 1 tsp butter
- White Wine and Dill Sauce:
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 1 tsp fresh or dried dill weed (leaves – not seeds)
- 1 tsp fresh or dried chives
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- 1/3 cup (3oz, 90ml) plain or Greek yogurt
- Slice lemon, 4 – 6 slices, remove pips.
- Heat butter and oil in large non-stick skillet over medium-high heat.
- Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown.
- Turn skin side down. Lay the sliced lemon on top of the salmon and sprinkle with capers and chives.
- Turn the heat to low, cover and let finish cooking, 5 – 10 minutes, depending on thickness.
- When done, using a spatula, slide the filets off of the skin.
- To serve: Spoon some Dill Sauce on each plate or a small platter.
- Lay salmon on top.
- Spoon capers and lemon slices on salmon.
- White Wine and Dill Sauce:
- In a small saucepan over medium heat bring wine and stock to a boil.
- Mix cornstarch in water and stir into simmering stock. Cook until slightly thickened.
- Remove from heat and stir in herbs and yogurt.
- Cover and keep warm until serving.
I’ve been meandering down memory lane recently, looking at my old blog posts.
No, I’m not that narcissistic.
After converting this blog to WordPress, I never took the time to check the early posts for conversion errors. That I’m even doing it now I blame totally on the rainy weather.
In going back to the beginning of blog time, I realize there have been a few changes since I started.
First, the number of food blogs (as well as all the other blogs) has exploded. As of Nov. 20, 2013 there were 152,000,000 blogs on the internet, with a new one added every half second.
Second, the technical requirements have changed dramatically and rapidly and I won’t bother with details. Suffice it to say that blogging was once a fun hobby for a few; it’s now a serious pursuit for the technologically savvy. Blogs now have staff.
Third, many of of my blogging friends from those early days are no longer blogging.
Of those that are, many are doing it differently: more photos and fewer words, recipes every day but no personal content, lengthy well-written essays but only a few times each month, switched from baking to vegan or cooking-for-kids to crock-pots-for-two.
There are days when I can’t decide which is more difficult: creating a tempting recipe or writing interesting and amusing words about my life.
Sometimes both are just boring.
Sometimes I just don’t feel like taking the photos before I eat. (I’ll blame that on the wine.)
There are days when everything just flows from the mind to the screen with no effort at all. (Those are the days with the most typos.)
It’s a good thing I have the dogs to provide fodder for the words…. Maybe I should get a cat.
Did I tell you that our friend in Spain has decided to keep chickens? In addition to his three dogs (Bonnie and Guapa’s relatives), and his 10 or 15 or 20 cats (he’s never sure, they’re village cats that he takes care of) he now has 37 chickens.
37 chickens would give me more stuff to write about, wouldn’t it?