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Volleyball Afternoon

93:365 :: Paul's Cairn

Wapack Trail from Temple Mountain

92:365 Neko's Anniversary

A year ago we welcomed Neko into our family and our hearts. We cannot thank the volunteers at Golden Huggs Rescue enough for placing Neko with our family.  It has been an amazing year of growth and love.

 

  He and I have been inseparable this past year.  We've walked countless miles, kayaked and canoed, camped, snowshoed, hiked, sledded, swam, met so many new people/dogs, ran a tremendous amount of errands, drove A&C to and from school, attended family gatherings, visited Paul at work and snuggled. 

 

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Although it was a wet lilac season, the color and fragrance was as sweet as always.

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I was hoping a pedicure might encourage the rain to stop falling.

 

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All dressed up for Paul's 25th Class Reunion and the 50th Anniversary of Dublin School.

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                   Trying to get serious about having our picture taken.

Celebrating Mother's Day

Mom with her daughters.

The people who made me a mom.

Paul documenting the capturing of Mother's Day

This captures her spirit perfectly.

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Panko-Crusted Salmon from Barefoot Contessa How Easy Is That?

Ingredients

⅔ cup panko (Japanese dried bread flakes)

2 tablespoons minced fresh parsley

1 teaspoon lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

4 (6- to 8-ounce) salmon fillets, skin on

2 tablespoons Dijon

2 tablespoons vegetable oil

Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

85:365 Fiddleheads

Unplugged Sunday - Pulpit Rock

Our "Unplugged Sunday" took us to Pulpit Rock in Bedford.  The last time Paul, Neko, and I were here was in February for my birthday and everything was covered in snow and frozen.     Alix and Chance enjoyed exploring around the water and the falls.