I was pretty confident that this one was going to be a winner, but the others... not so much.
Spices, herbs, salt and sugar all joined in cure a hunk of salmon over the course of three days. The fishmonger decided that 4 ounces of salmon was close enough to a pound when she filled my order (which I didn't discover until I was already home) - I was a little worried about how that was going to affect the curing time, but it all worked out in the end...
This was one of those "fix it and forget it" kind of dishes - for which I was very grateful. The mustard sauce took about three minutes to put together. Paired with some thinly sliced homemade rye and capers, this made a great addition to the holiday table and seemed to be a hit on our end of the table.
Apparently, it was enough of a hit that it was never passed down to the other end of the table - possession is 9/10's of the law and all that...
Now that Christmas is over, I must now face the reality that another year is coming to a close.
It was a bit of a crazy year - the highs were high and the lows were low.
Love ones were lost in quick succession. Stuff happened.
Milestones were celebrated - My baby graduated from high school. I flipped decades on the odometer of life.
We enjoyed another year of good health.
Looking over the past year, I have to say that the highlight was that time when a bunch of Doristas converged on Seattle. That side trip up to Vancouver to meet Dorista Teresa ranked pretty high on the list too.
Yeah, that time.
I've said it before and I'll say it again, I am sure: Doristas rock. Totally.
I hope to get the opportunity to meet some of the crew in the coming year - ahem, Miss Toronto...
The Dude's daughter is getting married in five months. The celebration of a new beginning is something to look forward to and I am sure that will keep life interesting in the months to come. Runner Girl and Culinary Kid are plodding along in their journey to independence.
Beyond that, I am not sure what the year ahead will bring.
Am I ready? Probably not. Some things just can't be planned - you just have to improvise and roll with it as things come up, right?
Not that I would know anything about improvisation or changing things up...
The above bûche de Noël was this holiday's insane baking project. Stella Parks over at The Brave Tart posted a great tutorial for making an Eggnog inspired yule log on her site recently.
Have a safe and Happy New Year my friends!
This post participates in French Fridays with Dorie. The recipe for Dilled Gravlax with Mustard Sauce can be found here on Epicurious.com - this one was published in Bon Appetit back in 2004!