Many of you are getting ready to watch fireworks, perhaps surrounded by swarms of small children and mosquitoes. The Johnsons are sitting comfortably in their living room, enjoying the feasts of the day, and a peaceful evening. After all, we did see fireworks from our upstairs hall window the other night, after Josh made sure it wasn’t someone trying to murder us with a spray of bullets while we fell asleep. I do love fireworks, but we see them at ballparks, and occasionally, unexpectedly late at night we were are trying to sleep.
I started the week out by making pan-fried dumplings, one of life’s greatest pleasures for me.
Then we hosted our good friends for dinner: pepper-sauce marinated tri-tip,
cheesy scalloped potatoes, and asparagus with warm bacon vinaigrette.
I received rave reviews from my favorite food critics.
I made Josh a rustic rigatoni dish with ground pork,
homemade (yes, my own canned tomatoes) tomato sauce, and cheese.
We got back to our honky-tonk roots last night at the infamous Grizzly Rose, only to realize, we
don’t have honky-tonk roots. We mostly watched in awe as hundreds of young 20-somethings line-danced,
elbow to elbow, to what sounded like the same song over and over and over.
At least my drinks were free (Ladies Night).
The highlight was the band playing one of our faves, “East Bound and Down” by Jerry Reed,
a song that came out long before these kids were born.
I love salmon. I whipped up this seared salmon dish today for a light lunch.
Seared salmon with a lemon-pepper crust, sauteed spinach, fresh corn, and a tomato-olive-lemon sauce.
It tasted just like summer!
Josh brought home elk steak after a boys trip in Jackson a couple of weeks ago.
Some women ask for jewelry or trinkets, but
he knows I would much rather have sustainable interesting food with which to create in my kitchen.
Elk is very lean and muscular. It takes a hearty marinade to loosen it up a bit.
Look at these beauties, marinating in a rosemary olive oil/blackberry balsamic/soy sauce.
The finished product: Josh, while utterly inept in the kitchen (self-admitted), is a master at the grill.
He never needs a meat thermometer (as I do), yet he cooks meat to the perfect temp every time.
Here’s the elk rib steak, with my berry gastrique (a technique I learned from my dad, who hunts elk),
frites, and corn on the cob. Yes, a true summer meal!
A Louis & Martini Cab Sav, to remind me of home (Reno).
It didn’t quite taste the same, but close enough.
Lastly, I leave you with an All-American dessert:
Homemade vanilla ice cream and fresh strawberries.
Happy 4th of July to one and all! Thank you to our military personnel and their families, for your selfless and brave service to our country.