These days I’m hard-pressed for topics to write about, unless you want to hear about my housecleaning efforts. Naturally, I turned to food as a creative outlet and diversion. (I’d rather cook than clean closets.)
Pictured above is Salmon Salad on Fry Bread. There was half of a seared salmon filet in the fridge awaiting reheating or reincarnation and I chose the latter. After flaking it, I added capers, finely diced red onions, lemon zest, and enough mayonnaise to hold it together, seasoned with several grinds of black pepper. But, what to serve it on?
A bed of assorted greens came to mind, but I wanted something more substantial. (Crackers or toast would have fit the bill too, but I was fresh out.) Then I thought about “Taco Tuesdays” — or in our neck o’ the woods — Indian Tacos on fry bread. Hot and puffy, fry bread is easy to make and even easier to eat. Why not pair it with Salmon Salad? (FYI, I used cup-for-cup gluten free flour; not quite as puffy as all-purpose flour, but satisfying nonetheless.) Garnish at will — or playfully.
Next up on my diversion list were Beef Short Ribs for supper. Normally I roast them to render the fat, then shred the meat to mix with BBQ sauce, but this recipe caught my eye. Layer upon layer of aromas permeated the house as I seared, sauteed, and simmered — almost to the point of being hedonistic. Served with mashed potatoes and coleslaw on the side, they were everything I hoped for flavor-wise. Many thanks to Holly of Spend With Pennies for this superb dish.
Last but not least, we’ve been graced with some spectacular sunsets lately — particularly this one earlier in November. Between the visual and visceral inspirations, I might even clean another closet.
Enjoying pleasant diversions at The Lake,