Like Giz said...I also went to a Sugar Bush (aka: cabane à sucre) this weekend and I have a post about it. But...it's not ready.
Instead, I've been busy with wedding stuff. Invitations are about halfway done. We picked up some pretty basic invitations from Michael's and I'm making them from home. I figure it'll cost around $60-70 in total for invitations (not including stamps) and I'm quite content with the way they look.
We got our rings a couple of weeks ago. I'm still getting used to wearing a ring (I have never been a ring-wearer). The other morning I woke up with numb hands, believing that the ring was cutting off my circulation. After reaching a higher level of consciousness, I realized that it wasn't the ring. Just my nightly habit of sleeping with my hands above my head, resulting in a lack of circulation going to my hands.
Next up is to secure our "giveaways" plan (details to follow in another post) and figure out flowers. On-going is "Operation: Look good in this dress" (the rightmost one in peach - mine will be off-white).
I'm also trying to knit a shawl for the wedding using this wool:
and this pattern:
It might be the death of me though...I seem to lack the required focus and patience to knit Victorian Lace-style shawls.
In the meantime, I'm still trying to keep meals interesting. This recipe comes from Dragon's Kitchen.
Honey Lemon Salmon With Roast Vegetables
2 salmon fillets
1 tablespoon lemon zest
2 tablespoons honey
1 tablespoon champagne vinegar
Juice of 1/2 lemon
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 red pepper, chopped into one inch pieces
1 yellow pepper, chopped into one inch pieces
1 small zucchini, chopped into medium size chunks
1 teaspoon thyme leaves
1 tablespoon of olive oil
juice of 1/2 lemon
3 cups baby spinach
Salt and pepper to taste
1. Preheat the oven to 400 F. Line a baking sheet with some foil.
2. Season the salmon with salt and pepper on both sides.
3. Combine lemon zest, honey, vinegar, lemon juice, garlic, salt and pepper.
Reserve 2 tablespoons of dressing and set aside. Marinate the salmon in the dressing for 10 minutes.
4. Combine the red pepper, yellow pepper, zucchini, olive oil, thyme leaves and lemon juice. Season the vegetables with some salt and pepper. Place salmon on the baking sheet and surround it with vegetables. Drizzle a little of the marinade over the salmon. Place the baking sheet in the oven and roast for 12 minutes.
This is Dragon's suggested last step. Instead, I paired the salmon with a cubed sweet potato-red potato mix (leftovers to eat up).
5. Toss the baby spinach with the reserved dressing and divide it equally between two places. Place the roast salmon on top of the spinach and spoon vegetables on top.
The product was very good, although I would probably cook the vegetables longer next time.
This recipe is being sent to Bookmarked Recipes, which is being hosted by Cristie at Edible Antics - Having Fun with Food.
Would you believe that Bookmarked Recipes is currently in its 46th week?!? I'm very excited to be hosting the roundup in a couple of weeks! Bookmarked Recipes is a roundup that features recipe from a book/magazine/blog/website/tv show. That pretty much covers most of my recipes.