We had a birthday/thank-you celebration for one of our great Pauline volunteers and his wife (another great Pauline volunteer; both of them are novices in the Holy Family Institute). I was the cook du jour, and my culinary endeavors turned out so delicious, I have to tell you about them.
I started last night by putting a few (frozen) sprigs of rosemary (from Mom's back yard!) into a baking pan, then sitting an enormous salmon filet on top. I surrounded it with onion and garlic, drowned the whole thing in white wine, sprinkled it with a handful of dried lemon zest (from the Spice Store in Old Town) and put it in the fridge.
Today I peeled the potatoes and cut them into one-inch cubes; nuked them in a casserole dish full of water and left them to drain while I went to the afternoon Mass.
After Mass, the salmon went in the oven at 450. I put some cloves of garlic in olive oil and heated it until the garlic started falling apart. This then went into a frying pan along with some green beans. The potatoes went into another pan with a bit of salt, a tiny dollop of canola oil and lots of wonderful fragrant dill. (I also took some rosemary essential oil and touched it to the kitchen counter, to fill the area with the scent of the principal herb I was using.)
I generally like my own cooking, but this supper surpassed my expectations. And to top it off, we had Sr. Barbara's homemade blueberry pie for dessert!