LIFE is all about those
melt in your mouth moments…
where the pleasure of
doing (eating, seeing, experiencing..)
when finally tasted
is a pure delightful
that makes you want to hold it close for a moment
so you can savor
every little flavorful nuance….
a melt in your mouth moment!
and yesterday me & my
decided to take the day off
have just one of those kinda days.
with all the recent talk about where her daddy is? (he has been MIA for the last 8 months)
and me out of the house more than usual lately for work…
It was sorely needed.
Despite the fridgid cold
we met up with my favorite food blogger friends Allaya F
and spent the afternoon with her daughters
having an afternoon party
at Alice’s Tea House
with our own home & store bought pastry goodies
& their delcicious pink berry & honey vanilla Alice blend tea
we had a little slice of wonderland
which the girls adored!
then Tunie B. & me
went to swing with the Threads
some artsy fartsy exhibit..
yes weird is hardly the word to describe this…
because I really had no idea why there were 50 swings attached to threads and
a huge sheet hanging in the middle of the NY Armory
that also had upon entrance
a table full of pigeons with
people who were dressed like russian comunots
reading poetry in low monotone voices?
but what can I say..
it sorta worked because Tunie B. & I had quite the swinging time
a melt in your mouth
Visit me on instagram @sarah Lasry to see all the fun pics of that day with Tunie B. and to keep up with all my recipes & other fun shenanigans.
also make sure to subscribe to this blog (click the link on the right) and join me on Facebook & twitter!
And for those of you who want your own melt in the mouth experience today
you must try this new healthy recipe I just discovered and tweaked over this past weekend.
it is truly a delicious one.
Grilled Salmon Topped with Melting Cherry Tomatoes & Kale
adapted from an Ina Garten & Eric Ripert recipe
Good Olive Oil
1 cup chopped sweet onion
3 cloves fresh garlic, minced
1 pint (a little over 2 cups) cherry or grape tomatoes, halved
kosher salt & fresh black pepper
1 1/2 tbsp. balsamic vinegar
1 cup chopped Kale Leaves
2 tsp. dried basil or 1 1/2 tbsp. fresh basil
4 (2 inch thick) pieces of salmon fillet with skin
Pre-heat oven to 425F
Heat 2-3 tbsp. olive oil in a medium sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring occasionally until very tender but not browned.
Add the garlic and sauté for 1 minute more. Stir in the tomatoes, 1 tsp. salt and 1/2 tsp. pepper and cook over medium-low heat for 10-15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly.
After 15 minutes, add the chopped kale and mix well with the tomatoes and onions. Let cook for another 3-4 minutes on medium-low until kale is wilted.
Off the heat, stir in the vinegar and fresh basil. ( if you are using dried basil – add it when adding the kale)
set aside & keep warm
Place a large cat iron skillet pan over high heat for 5 minutes. Brush salmon all over with olive oil, sprinkle liberally with salt & pepper, and place it skin side up in the pan. Cook the fish for 3-4 minutes with out moving them, until browned. Turn the salmon skin side down with a small spatula and transfer to aluminum pan (or keep in your cast iron oven approved pan) and bake in oven for 8 minutes. (the salmon will not be completely cooked through) Remove the fish to a serving plater, cover with tin foil, and allow to rest for 5 minutes.
reheat the tomatoes & kale, season to taste, and serve hot, warm or room temperature over the salmon.