Winterish

I had a study day today to study and prepare for an insurance exam.

I was up at the crack of dawn (as usual) to prepare for Dan's day and my own. Hey I figure if Dan's morning goes smoothly, then I can go on with my business!

So at 6:30 am I was sitting in front of the computer ready to learn......I learned a lot of things relevant to my job....But it seemed to go on forever!

I took a break to walk....walk to my fave wednesday morning destination!

The church basement!

                                As you can see it is Winter here. We have snow ad the river is
                                starting to freeze

                                The air was so crisp and delicious!

 

I saw this tackylicous vintage carpet on a very un-vintage house.

And I thought of my friend Josée who got something similar in a job gift exchange.

 

I couldn't get closer because there was a car in the driveway and a lady in the kitchen!

 

The Xmas table in the church basement was pathetic.....

 

But there's always next time!  

Cold as a witch's tit....

That means that it is real, REAL cold!!! And the wind! OMG

I love to walk and it was getting difficult with the cold and the wind from the river....So I got some ski goggles for Xmas from Dan. And I got to try them on today! It makes all the difference in the world....The cold wasn't the same at all. And these are specially designed to wear with glasses...Delicious!

Next I give you the Gravlax Chronicles! It has been a couple of years since I made any, but salmon was on sale and it is a nice change especially since it will be ready for New Year's day!

For those who don't know Gravlax is cured salmon as opposed to smoked salmon. It is cured with kosher salt, sugar, dill,pepper and sometimes some kind of vodka or other alcool . You need to cut your salmon filet in half and place a generous amount of curing mixture in the middle, underneath and over the salmon 'sandwich' wrap in plastic wrap put a pan on top of it (in this case Pyrex!) that you will weight with cans. You need to turn it every 12 hours and discard the liquid after 3 days it ready to be thinly sliced and devoured!

It is delicious with a fennel salad. I took my recipe from Martha Stewart's hors d'oeuvres handbook. See you soon! :)