Cooking up a storm!

I'll be the first to admit I don't spend a lot of time in the kitchen any more.

I am most likely to cook when I have company.



Saturday evening I made a delicious dinner for my family.
I roasted vegetables that included home grown asparagus, sweet potatoes, white potatoes, mushrooms and Vidalia onions.
I broiled salmon. I try to serve salmon on or close to my grandson Nicholas' birthday each year. It is one of his very favorites.
I served these with a great french bread with garlic cloves throughout and my last bottle of 2 buck Chuck Chardonnay for the adults and milk for the grandchildren.

Roasted vegetables are so healthy and so easy.
I just cut them into large pieces and place on a cookie sheet I've lined with aluminum foil to make clean up easier.
I spread a very small amount of EVOO over the foil so the vegetables don't stick.
I drizzle a very small amount of EVOO over the vegetables and toss to coat.
I would guess the total amount of EVOO I use is one Tablespoon or less, depending on how many vegetables I am roasting.
30 minutes in a 350 degree oven and they're ready to eat.
I love to eat the leftovers cold for lunch the next day.
I don't usually even salt, pepper or season them although I know many people do.

I made a batch of fudge for dessert. Fudge has been a tradition for Father's Day in our family since we started vacationing in Eagle River, WI about 30 years ago. Even though we weren't in Eagle River, I knew the family would enjoy the fudge.
They certainly did and when they got home my granddaughter emailed me for the simple recipe I use.



While I was thinking about what to have for lunch today a friend sent me the menu from a French Restaurant in Florida. Of course it made my mouth water.
It also got my mind working when I saw a marinated salmon salad.
I had a small piece of salmon left so I flaked it and marinated it in Catalina dressing.
I put this on some crisp lettuce and added some large green grapes. I buttered two slices of the bread left from our dinner. It was a lunch to remember and I look forward to repeating it in the future.