Grilled Oysters and Salmon, Oh My! And Baby Birdies Make a Ruckus


I had an “Ah ha! Ho ho! Hee hee!” moment just last week as I cruised through the aisles of the local grocery, desperate for  a quick meal but not ready to totally compromise on quality.  Standing at the meat counter I was eyeing the salmon, debating between the chilean farmed fish for 8.99 per lb and the wild caught at 19.99 per lb. Reason won out and I decided on the affordable since fish is always a hit or miss with the hubby, and then what caught my eye was a nice pile of these suckers at 89 cents each. The guys at the counter are always awesome and ended up throwing in a few extra.

Back at the ranch I had my hubby start-up the grill whilst I prepped the salmon, skin on of course!

Salmon:

On tin foil drizzle liberal amount of extra virgin olive oil and sprinkle with kosher salt.

Lay salmon skin side down.

add salt and pepper on top (to taste)

add slices of lemon on top. Fold tin foil mostly closed.

Once the grill was ready, the salmon went on. Couldn’t tell you exactly how long since we usually determine its done-ness by poking at it. Roughly 10 minutes.

Then on went the oysters which required only a minute or so.

This folks was literally the fastest meal we’d every prepared. And all our weariness from the day was usurped by our excitement over  this special treat.

Once the oysters come off the grill, all you need are lime wedges and Tapatio sauce and you are good to go. Be sure, as you crack it open with a sturdy knife, to not spill the delicious juices – you’ll not only burn the crap out of your hands but you’ll also miss out on the added tastiness of the brine.

please try to ignore the purple on my thumb; as an art teacher to kids, I bring my work home with me on my clothes and hands!

Now, my hubby is not a fan of fishy stuff, but he loves this. Surprising indeed! And I have encountered all manner of gloppy, slimy, uncooked, fishy horrors during my stint in Korea, but this is nothing like that. It is pure yumminess all the way and you should try it!

Here’s how the salmon turned out:

And because the tin foil was not all the way closed, steam was allowed to escape and the skin was able to get crispy:

Laying the skin down on oil with salt is key to crispness!

And, because I don’t like to do without greens, here’s the simplest greens prep ever:

Steam a nice bunch of collards, turnip, spinach or mustard greens ( I cheat and buy a cleaned and cut bag with a mix of all of those greens at Trader Joe’s). If you use any of those greens it will take only 5 minutes since they cook up super fast. If you use Kale, expect about 20 minutes. Remember that it shrinks down like crazy, so don’t be afraid to steam what looks like a gargantuan amount.

Remove from water, drizzle a teaspoon of light soy sauce and a half teaspoon of sesame oil on top. Gently mix. Sprinkle sesame seeds on top:

Highly recommended: canned beer. It serves two purposes: 1. a yummy pairing with delicious oysters and 2. as a beer-can trap for awful slugs that keep eating our garden veggies.

Die slugs, die!

It really works! Cut the can in half, fill with about an inch of the beer you can’t finish or has gotten too warm to be refreshing anymore.

Okay, okay we’ve talked about slug death, now on to life! Baby bird life!

The joy of the grill is not just the food but the entertainment we get from the birds that visit our little yard. Right now we have a bunch of hungry blue bird babies and two very tired parents who are continually feeding them. It’s truly remarkable how non-stop it is. Approximately every minute one of the parents lands with some grub to put in their gaping mouths. The babies are making quite a racket with their chirping.

It’s a cut-throat brutal world for the birds. There’s always a threat that another bigger bird will come and drag the babies out for a wee snack. Mom and dad are very watchful and are always suspicious of us. We are always hyper aware of the chirping and when we don’t hear it we fear the worst. But so far, so good.

One wonders how the fattened up babies are going to squeeze out of that hole!

It’s nice to know everyone is well fed.

So try out the oyster thing, it will be well worth it and it’s about the easiest thing you could prepare for a meal.

S

Update on Succulents and a Few Other Things


So last time I wrote about succulents I’d just been to the garden center and picked up a few new wonders of the succulent variety as well as a handful of loose succulent leaves. Well, I laid them out on a bed of perlite and left it outside under filtered light (my covered porch) and waited. It’s been what…two weeks now? Well, I am happy to report that they are now pushing out roots. Check them out!

 

I’m going to wait a bit longer until it starts to form a new plant, so I will get back to you on that. They still have a lot of  juice in them. No watering is required. You know it’s ready to put into the ground when the leaves are desiccated and a new mini plant is formed at the end where the roots are.

I also showed you how you can propagate by just cutting off succulent heads, scabbing them over and putting them directly in soil. Well, I cut too many heads and didn’t have enough planters, so some of the heads I left sitting on the perlite. Well, wouldn’t you know it, they also started to push out roots. These should be placed in soil pronto as the leaves are getting really thin, indicating that it’s using all it’s juice to make those roots and needs water soon.

 

So that’s the most recent skinny on succulents.

 

The end of April brought the first BBQ of the year for us. Very exciting. Nice to have the longer days and the warmer evenings.

For our inaugural BBQ we grilled burgers. Not to be forgotten, sweet red onions drizzled with olive oil and sprinkled with kosher salt.

 

Look at its transition to absolute tastiness heaven:

 

Add to that my mother in-law’s home-made pizza…and we were so very good to go!

 

 

The accidental garden is doing well. Those petunias just keep on flowering!

 

And my hubby planted a lot of seeds that have been happily germinating on the window sills in our apartment. Look at this happy sprout greeting the vegetation outside our window:

 

Soon they’ll be ready for the outdoors.

Unfortunately pests have discovered my Bok Choi that was so happily flourishing in our planter boxes. I haven’t the heart to upload a photo. Have been experimenting with sprinkling cayenne pepper on and around them. So far no evidence that this has helped in any way. Does someone out there have advice for me? We think it might be earwigs getting to them. Booooo! Hisss!

 

That’s the latest. Will upload photos of recent artwork soon.

 

 

S