The weather has been amazing. In what I interpret to be a very Western weather pattern, we've had bright, bright sunshine, but it remains chilly until noon or a little later. Then the cool gives way to the warmth and it's gaw-geous til sundown, when we get back down into the 40s and 50s. But, even at 72°, the shade feels quite cold. Maybe this is related to humidity, or lack thereof? The air is more fickle? I feel like the heat hits earlier and harder in the East. Better staying power. Regardless, it has been lovely. I hope the summer is similar.
I have more photos to share from our walks by the water---they might be a little redundant to my Easter post since we walk the same path in the same place, but it's an important stretch for us. We go there a lot! And the greenery is ever changing.
|Grassy knoll hides the city|
|The weaving path is punctuated by cool art installations. You'll just have to trust me on this.|
|Olympic Peninsula. Forks is thataway, Twilight fans. O'er the mountains.|
|Best Mt. Rainier visibility to date. Zero to 14,411ft in 54 miles. Hoo-boy!|
I'm also loving how, as the skies clear out, we get different views of the snow peaks that surround us. For example, when driving over various hills in town, what I understood to be nothing more than A View of the Neighborhood turns out to be A Lovely Snowy Mountainscape. Such a nice surprise! The effect is similar to snow days; however briefly, we get to experience an environmental makeover. I hope the snow stays on the mountains through the summer so our guests can see them too.
On to food:
With the warm weather, I feel motivated to cook lighter foods. This time I made baked cod with vegetables... it was a real Spa Dinner. I told Edwin, "It'll be so healthy, we'll feel like we haven't eaten anything at all!" ...He pointed out that, for people on a budget, perhaps "empty" dinners of this sort aren't the best idea. Oh well! It wasn't empty in terms of, like, nutrition.
I lined up some asparagus on our toaster oven tray and drizzled with olive oil, salt, pepper.
|Little green soldiers|
Then I put the cod fillets on top of the asparagus and scattered it with thinly sliced garlic, shallots, and halved cherry tomatoes.
|This is one pound of "true cod." Fit for four modest servings.|
Then I added lemon wedges and thyme...
|Prettier by the minute|
And, lastly, I drizzled the fish with olive oil and dotted it with tiny tiny bits of butter. If I'd had an open bottle of white wine, I would have sprinkled a little of that on the fish as well.
This is how it looked after 15-20 minutes of baking in the toaster oven, 400°.
|AKA about the same as before|
|Toasty garlic = yum|
It tasted great, and I was right: felt like we hadn't eaten anything at all! More room for ice cream, I suppose.
They've been sitting in the pickling liquid for six days and taste great, though crispier than I was expecting (because I didn't roast them long enough?). I'm going to let them sit in the liquid a while longer so they can reach optimum deliciousness.
|It takes a particular constitution to withstand a week of sugar and vinegar and still look this perfect. Or perhaps it's vanity. Is this why some refer to beets as "Diva Bulbs"?|
Oh wow, that food looks supreme. I love the photos too! Good camera....and especially that shot of the beets. (Neat!)ReplyDelete
Sure it's all delish. Think I'll go get some cod and asparagus.