An op-ed piece appeared today in the NY Times that sheds a little more disturbing light on the plight of wild salmon. The article also points up the serious problem in farmed salmon of not only not being as rich in omega 3 fats, but of being tainted with the pesticide emamectin benzoate.
I use fresh mint quite often in cooking, for making minted vinegar for lamb chops, adding to salad dressings, throwing together a chopped herb coating for grilled or roasted chicken, fish, or meat. So I always have a pot of mint growing near my herb garden. I say near not in because mint is so rapacious, it will gobble up any herb garden it’s planted in.
Several years ago, Mike and I hosted a Protein Power cruise on Holland America Lines from Vancouver up the coast of Alaska to Glacier Bay. The trip offered some of the most spectacular scenery I’ve ever viewed: pristine skies, deeply forested land, clear waters teeming with marine life. Breathtaking beauty.
You know the holidays are around the corner when your local Starbucks begins selling Pumpkin Pie Latte and Eggnog Latte again and we collectively stop thinking of pumpkins as Jack-o-Lanterns and begin envisioning them as pies.
I always keep an herb bed for culinary use just outside my kitchen door. Depending on the location, I usually have chives, rosemary, thyme of several types, mint, sage, basil (sometimes of several types), oregano, savory, tarragon, and flat leaf parsley. I try to grow cilantro, but have had no substantial success, even with the ‘slow bolt’ varieties.
Well, I finally took the plunge and migrated my blog over to Word Press, as my darling husband did some time ago. I don’t like giving up what I’m familiar with and venturing out into the unknown without at least a little bit of a fight. (I’d probably still using Easy Writer software or Wordperfect, if computers nowadays didn’t come preloaded with Word.)
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