It think the sky has finally broken. Beginning the first weekend of the month, it appears that the anti-moisture force field surrounding Plainview has lifted, because we’ve finally been seen big cumulonimbus cloud cover and *gasp* actually get sort of spit on because of it! While we still haven’t seen any significant collection of rainfall since October, it’s a start. Many of our evenings since the first of the month have looked like this…
… even if most the time we still don’t get wet.
One of this evenings was last weekend. The cloud cover was able to cool our area enough where grilling outside became tolerable. No, pleasant, even! We took advantage.
Edgar and I came across some fresh-caught-and-flown-in-that-week wild Alaskan Sockeye salmon and decided to smoke it on the grill using this recipe!
We paired it with some red potatoes I picked up from the farmers market that morning (roasted in some olive oil with minced garlic and chopped rosemary), and some greens I sauteed in some butter (a mix of homegrown swiss chard and some storebought organic arugula and spinach). We washed it down with the same wine we marinated our salmon in—a chardonnay from Cap*Rock Winery, a local vineyard.
It was all delicious! Ed’s pretty much a fish snob. He normally won’t eat fish, unless he feels he can fully trust its source and handling. Living 12 hours from the coast has left us with far too many putrid farm fish experiences. But we both loved this recipe! I especially recommend squeezing a bit of the lemon juice on top.
For dessert I pulled out some Magnum ice cream bars I was able to obtain through the FoodBuzz Tastemaker Program. I first discovered Magnum in Europe at a lonely little convenience store in the middle of the Czech countryside, and I may or may not have muttered some pubescent boy humor in response to the name. While the ice cream looked good in Europe, I wasn’t in the mood for ice cream at the time, so I didn’t try it. Shortly thereafter my trip I received a message from FoodBuzz announcing its affiliation with Magnum Ice Cream and I was thrilled to see it offered stateside!
We picked up the vanilla bean flavor covered in dark Belgian chocolate.
You know how often novelty ice cream has a sort of artificial flavor to it? Not these!! These really were 270 completely-worth-it calories of real ice cream decadence. I’d totally get them again! The only thing is that they’re rather pricey. Best for a once-and-awhile treat!
Overall, I’m very proud of this meal. I love being able to utilize the best ingredients I can get my hands on, whether it’s buying local from our farmers market (which FINALLY opened last weekend!), buying organic from a grocery store, or growing my own food.
Have you seen this video yet??
I already buy organic on some items, but this video did encourage me even further. Plainview has slim pickin’s as far as organic anything goes, but when I go to Sun Harvest/Sprouts in Lubbock, I make a greater effort to choose organic when I’m given the option. Honestly, it doesn’t affect my budget much. I choose produce that’s in season and/or on sale, so I rarely spend more than 50 cents/lb more than conventional. Those few dollars extra spent are usually accounted for simply by choosing to buy only what I need instead of haphazardly throwing things in the cart (still a habit I’m working on…).
I think people choose to buy organic for different reasons. Mine is a combination of stewardship ethics, economic ideals/industry support, health, and simply wanting my food to taste exactly how God designed it to taste, and therefore increasing the flavor quality of my cooking.
What do you think? Do you buy organic? If so, why or why not? And to what extent?