A year ago we were in South Carolina to say goodbye to John’s cousin’s wife, Joanne. Alan and Joanne were a big part of our lives especially when we became a part of a place they loved very much, Dataw Island, just outside of Beaufort. This bench was just placed on Oak Island which has been preserved forever as a natural part of the low country thanks to their good work.

Keeping up the Exercise

The weather has not been particularly nice this past week. I started off doing an inside workout, the first in a couple of weeks, and the photo is notable because of the forsythia instead of snow piles outside. This weekend has been another raw and cold spring one. We did get out on the Rail Trail and the Proctor Ski area for three 5 mile hikes and had a great time. Only one day without a jacket but a taste of what’s to come when the bugs came out and I had to stop and put on some Skin so Soft.

Senior Year & The Formal

Saturday was the Proctor Academy formal and the weather sort of cooperated. It was in the 40’s, there are three people dressed for the weather in this photograph and one who is not but the dress was gorgeous and so was the young woman wearing it. Proud grandparents and mother cheered on our senior as she walked the “green carpet” for the last time. May is going to be filled with such memories as we embark on a trip to Tennessee to celebrate Jack’s graduation from The University of the South and upon our return we will celebrate Libby’s graduation from Proctor. Cue the tissues!

Cooking This Week

Should Lulu be in the kitchen right now? This is the look that both dogs had on their faces as they noticed that I had been let loose in the kitchen once again and they weren’t sure it was a good idea. However, the meal turned out to be delicious even if I made a total mess. Again from our favorite cookbook Half-Baked Harvest.

Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa

A couple of notes. I bought the ingredients to make the salsa but the mango wasn’t ripe. However, I had a back up in that I had a jar of Mango Salsa (Paul Newman brand) on hand in case of emergency). I burned the first batch of the onion sauce but the second came out fine. The salmon was delicious, it’s my timing that was really off. I think the next time I make this I will be more efficient.

Ingredients

Salsa

• 1 large mango, diced
• 1 jalapeño pepper, seeded and sliced
• 1/2 cup fresh cilantro and/or cilantro, chopped
• 3 tablespoons mixed sesame and/or sunflower seeds
• 1/4 cup lime juice
• 1 avocado, cubed

Salmon

• 1 1/2 -2 pounds salmon cut into 2-3 pieces
• 2 tablespoons extra virgin olive oil
• 1/4 cup Thai red curry paste
• 1 tablespoon brown sugar
• 1 tablespoon spicy curry powder
• 1 tablespoon fish sauce, tamari sauce, or soy sauce
• 6 tablespoons salted butter
• 2 cloves garlic, chopped
• 1/4 cup minced onion flakes
• chili flakes
• 3-4 cups cooked rice

Instructions

• 1.  To make the salsa. Gently toss all ingredients in a bowl. Season with salt.2. Preheat the oven to 450° F. Place the salmon on a baking sheet.3. In a bowl, mix the olive oil, red curry paste, brown sugar, curry powder, and fish sauce. Rub the paste all over the salmon. Roast 10 minutes or until the fish is cooked to your liking. Switch the oven to broil and broil until lightly charred (watch closely!). 4. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic is crisp. Mix in the onion flakes.5. Break the salmon over the bowls of rice. Pour the chili butter over the salmon. Top with the mango salad. Enjoy!