This is the very first Memorial Day weekend we haven’t spent at Harstine Island since we’ve had the property. It feels weird and sad, but the weather is so shitty that we’d just be miserable. Today has been relentless rain and wind and COLD. In fact, I read that we have had a significantly colder spring than both Alaska and Norway! And while the rest of the weekend is supposed to slightly improve, it’s still gonna be wet and cold. It’s really a shame that it’s been so bad all week because John took the week off to accomplish some house projects. He was able to replace some gutters, which was a major feat (his sore muscles are evident of that), but there are still more to do. Plus he needs to paint them. Seems like every outdoor project he does gets interrupted by the weather.
He continues to putter with the house design, and here it is with some trees!
That’s not all of them, mind you. And yes, a few will need to be cut down to accommodate the house, but not nearly as many if we hadn’t won the variance to build a little closer to the water — otherwise, all those trees behind the house in the picture would have had to come down. We love these trees! They are very tall and substantial and they’re homes to so many birds and squirrels.
Last night, I cooked us up some Copper River Salmon!! (It was pricey, but not horrifically so, and very much worth it!) Oh, num, there is no salmon like Copper River. It’s so rich and moist and flavorful, and it doesn’t have the sometimes-bitter after taste that some salmon does. I prefer to charcoal grill it, but I baked it (due to the frickin’ weather). It’s actually the same method, though, except on the grill I do use foil.
First, I spread a layer of mayonnaise over it (I use reduced fat).
Then I season it. I use the following:
- Johnny’s Dock Seasoning
- Garlic powder
- Onion powder
- Dill weed
- Smoked paprika
This was a one-pound fillet, and I baked it at 375 deg. for 25 minutes.
It melts in your mouth like butter. And oh! The flavor!
Out. Of. This. World.
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