So salmon seems to be what my market always has around, and as a fishietarian, it seems to be one of the easiest ways to get my protein and all that Omega vitamin stuff. I’m just one to marinate it in some soy, ginger and garlic and broil it, but i thought maybe I could use a little variety and saw this recipe while trolling the web.
Verdict: it’s not bad, but I realized that I don’t particularly love blueberries, which is something I always forget until I am eating them. My housemate says it’s really yummy though.

Ingredients:

2 wild salmon fillets, skin on
2 Tbsp butter
2 cloves garlic, minced

Blueberry Sauce
1 Tbsp cornstarch
juice from half a lemon
5 oz. fresh blueberries
2 Tbsp Crema Di Balsamico
1/2 cup chicken broth (i used vegetable broth)
1 tsp fresh thyme
black pepper to taste
2 Tbsp butter

Preheat oven to 400°F.
In small bowl, mix butter and garlic.
Pat salmon dry with cloth or paper towel, then rub with butter and garlic mixture. Season with salt and pepper.
In small bowl, mix lemon juice and cornstarch until combined. Pour into small saucepan along with remaining sauce ingredients except for the butter, which will go in just before serving. Bring sauce to a simmer and continue to cook on low for 20-30 minutes. The sauce will reduce by approximately half the volume.
Place salmon skin side down for bake for around 10 minutes, or until done.Salmon should spring back just slightly when pushed on.
Stir butter into blueberry sauce to finish and pour over salmon fillets just before serving.

I served this over wilted spinach, but I think roasted potatoes might work better with the blueberries… but then again, I just don’t really like blueberries, so use your own discretion.

I love Wheat Thins… it’s one of the food products from the states that I miss most… No offense to my Brit friends, but most of your crackers just make me sad. So when I came across this recipe for them somewhere in the online world, it became necessary to try it out. They taste similar enough to make me happy.

Ingredients:
• 1 1/4 c. whole wheat flour
• 1 1/2 tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 4 tbsp. margarine
• 1/4 c. water
• 1/4 tsp. vanilla

Preheat oven to 400°F.

Combine flour, sugar, salt and paprika in a bowl. Melt the margarine and stir in. (I tried a batch with butter as margarine skeeves me out, but it doesn’t work, so processed buttery tasting whipped oil it is)  It will be kinda wet and crumbly. Add the water and vanilla, stirring until it makes a smooth dough.

Line a baking sheet with parchment paper.

Divide the dough into two pieces to make it more manageable to roll out . Lightly flour your work surface and rolling pin (I used my housemate’s giant thermos)  and roll the dough into a large rectangle, about 1/16th thick. Cut into squares with a pizza cutter. Put the squares on the baking sheet. Sprinkle with salt if you want. Repeat with the rest of the dough.

Bake the crackers one sheet at a time, until crisp and brown, about 7-10 minutes, Checking on them often to make sure they don’t burn. Take them out, cool them and then eat all of them in one sitting.

1 lg can of chopped tomatoes, including liquid
2 lg cans water
1 small can vegetable broth or v8
3-4 potatoes
3 carrots
corn
okra, cut
fresh green peas
celery sticks
those little french green beans

Bring tomatoes, stock, and water and 2 celery sticks(uncut) to boil.

Add potatoes and carrots.

Add some celery salt, onion powder, salt and pepper to taste.

Boil 5 more min.
Turn down to a low simmer.

Cook for about 30 mins

Add corn, peas, and green beans.

Cook for 30 min. more.

Add okra.

Cook for 30 min more.

Should be done by now.

Combine:

2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Stir and set aside.

Mix:

1 cup butter (slightly melted)
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups chocolate chips

1 cup chopped pecans (optional)

In a large bowl,  mix the partially melted butter and sugars until the mixture is fluffy and forms little peaks. (You melt the butter a little so that it, in turn, melts the sugars more, resulting in a lighter cookie) Beat in egg and vanilla. Mix 3 or 4 minutes. Mix in flour slowly and then stir in the chocolate chips and nuts.

Drop by small spoon onto lightly greased baking sheet. Bake at 350ºF (190ºC) for about 12 minutes. Cool for a couple of minutes on the baking sheet and then put on paper towel to finish cooling.

Makes about 3 1/2 dozen

So what’s this blog about? Short answer: art and random stuff that peaks our interest.

“But olive, you’ve started blogs before.. what’s different about this one?”, you may be asking. Not much.

Cheers.