lunch in the garden

It was beautiful today in Juneau and we were doing more house projects. We did take a quick break for an easy lunch of smoked salmon collars, olives, and fresh bread toasted with soft cheese and prosciutto in the yard. This was all accompanied by S. Pellegrino with fresh lemon. Delicious and simple. Perfect for a busy day with a divine break for lunch.

photo via tidbits

babies!

Today we got our baby chickens. We ordered ten with a friend and each took home five. We have three Barred Rocks and two Rhode Island Reds. They are so tiny and only three days old. They were shipped here from Missouri and their two day travel started on day one of their lives. Amazing! We are keeping them inside in a large plastic container until they have feathers and can stay warm outside (they'll be inside for 2-3 months). We have to keep them very warm (90-100 degrees right now) and make sure their little box is always clean and that they have fresh water and food. They are so cute and super tiny!

Here is a photo of Rosie checking them out, she thinks they're pretty cute too! More soon!

photo via tidbits

spring blooms

One of my favorite things about this time of year in Alaska is collecting the twigs about to burst into bloom with leaves and berries. Two of the types I like best are pussy willows and blueberries.

Pussy willows, are so fabulous because you can collect them in the spring and keep them all year! In order to preserve them, I never put them in water. I bring them home and put them in dry vases. I love them in these silver vases that were my grandmother's, but they are great in a mason jar too!

Blueberries have the most lovely bell shaped pink blossoms. This year, with all the amazing weather we've had the last few weeks, the blueberries are already in bloom! I usually like to collect them and let them bloom in the house, before they get any leaves, but I didn't get there this year. They were all in bloom by the time I went collecting. They are gorgeous in the antique glass vase my mom recently sent me. These do need lots of water so they last as long as possible.

So, if you haven't done it yet, it's time to go twig collecting. There are so many lovely ones out there right now! They make for fabulous decor inside and out. Happy gathering :)

Photos via tidbits

spring halibut

Last night we ate our first fresh halibut of the season. So good. We bought if from our favorite fish shop in Juneau. It's very expensive this time of year, but here is a tip... Often times fish mongers will give a discount on the fillet tips and other cuts that just aren't as pretty. So, yesterday I got some not so pretty pieces of fresh halibut and cooked it up for dinner on the porch. It was a beautiful spring day in Juneau and having fresh fish for dinner is one of the things that makes me feel so fortunate in this life.

My favorite way to cook fresh halibut is with some combination of lemon, white wine, garlic and butter. In the summer I use fresh dill, but this time of year I use capers. Either way, it's delicious. Try it out. You can use this recipe with really any fresh fish.

The key to delicious halibut is not to overcook it. I learned how to do this from my dad, who is the best fish cook I know. People who say they don't like halibut have usually had it overcooked. Which is too bad, because it should be a fluffy, light and creamy fish. The key to not overcooking halibut is watching it carefully and taking it off the heat when it's opaque, even a tinge pink. It should not be a solid white.

Ok, I will stop babbling, here is the recipe, good for one lb. of halibut:

In a fry pan, saute 2-3 cloves garlic in 3tbs butter
While garlic is cooking, drizzle a bit of olive oil over the halibut and sprinkle with salt and pepper.
Ad a few splashes of white wine to the butter and garlic saute.
Place the fish in (heat should be a bit under medium)
Squeeze the juice of one lemon over the top of the fish and place some slices of lemon on the fish.
Sprinkle with capers.
Cover pan and occasionally spoon mixture over the fish. Cook until perfectly opaque. When in doubt, turn it off and leave covered for a few moments.
Enjoy with a glass of your favorite white wine and good company as fresh goodies like this should always be shared.
Happy Spring!

photos via tidbits