Well hello dear readers, it’s been a while hasn’t it?….For those of you who wonder where the heck I’ve been and why I haven’t been posting, my most sincere apologies.
If it makes a difference at all, know that I have been using my time away from blogging in a very responsible way: I was studying. That’s right, these past couple of months were the last two of my Nutrition program. Good news is, I am officially done! Yayyyyyyy!!! (trumpets) I am now a Certified Holistic Health Coach! So exciting! And what better time to make a come back than spring?! Frankly, I couldn’t ask for a more perfect timing….I love this time of the year even without the excitement of being done school, so this is a wonderful little bonus! It’s sunny and warm out, there’s flowers in the yard, the garden is slowly growing, boating season is at our doorstep, oh my gawd, could I be more excited? I highly doubt it.
Actually yes, I could be more excited, because it’s asparagussss season!!!!! I wait for these babies to grow for about 11 moths of the year, then I eat them every day for a month, and then boom, they’re gone. It’s kind of sad really. I kid you not, when I saw these at my local produce market, I let out a small scream. A couple shoppers turned around to look at me and I’m pretty certain they thought I was insane but I could not help it. I mean come on look at these beauties.
Another little bonus this time of the year; it’s time to start barbecuing! Cedar plank Salmon has to be one my favourite things to make on the grill, so I thought I would try a new recipe and share it with you. I typically have my go to marinade for cedar planking (is that even a verb?) but I just wanted a simple, sweet and spicy rub to enhance the flavour of the wood. Turned out really really tasty, partly because I got some fantastic Coho Salmon from my local fish store, but the rub really worked well (especially if you let it sit for a couple hours with the spices on).
My only fail with this whole recipe is that the minute I walked away from the barbecue, I had a small fire situation to deal with as soon as I got back. There was a little bit of a panic in the house for a second as I ran across the living room screaming “fire” to grab some water. Thankfully, this small incident only seemed to have enhanced the flavour of the fish, and had given it a beautiful caramelized texture with only the edges being very slightly blackened. Yay! I may have wanted it a smidgen less done but it was still very moist inside.
Cedar planking tip number one: stay posted to your station with a water bottle in hand in case it catches fire (it most likely will). Ps., I did soak my plank for about 4 hours prior to using it so I guess that would be tip number two: soak your plank, for at least a few hours. If you use a completely dry plank you may have a much bigger fire on your hands than I did.
I made a sweet pea & spinach puree with this and some blistered tomatoes, yum!