LOCATION: In our tiny house in Mission, Texas
WEATHER: Very nice. High 80, but very windy
CLASSES: Chair yoga and 2 (freezing) water aerobics
The wind was something else today. The ground looked a bit like a hurricane had come through, as the palm fronds were everywhere.
This is sugar cane harvest season. The farmers burn the excess fiber on the stalks before they harvest the cane. The wind blew the black ash right toward us. The fields are less than a mile away. It looked like black snow! While we were doing water aerobics, the ash fell all around us, and on our bodies. Some of the pieces of ash were so big that they looked like black birds falling into the pool. This is a photo of the nearby WALL and the fires in the cane fields.
One sad thing about this process……the undocumented people like to hide in the sugar cane fields. A day before the burning, the farmers use their loud speakers and announce that they are going to burn the fields. They tell them to get out of the fields and tell them that they are not Border Patrol. Unfortunately, some of the undocumented people think it is a trick, and stay in the fields. A few die. My heart bleeds….
Speaking of Mexico, this Facebook memory popped up today. It is from a camping trip down to Baja, Mexico a few years ago. Lovely to camp right on the beach.
Another Spanish class in the afternoon made the day fly by.
DINNER: Another one from Jacques…
SALMON TARTARE ON CAULIFLOWER SALAD
For the salmon:
12 oz raw salmon (I used smoked salmon instead as I had some to use up)
2.5 T chopped red onion
1 T chopped chives
1 T capers, drained
2 tsp olive oil
1 tsp rice wine vinegar
1/2 tsp salt
1/2 tsp pepper
For the cauliflower salad…
10 oz cauliflower florets
1 T olive oil
1 T chopped red onion
1 T Dijon mustard
1 tsp red wine vinegar
1/2 tsp salt
1/4 tsp pepper
Garnish: 2 hard-boiled eggs and 2 T fresh basil leaves
For the salmon – combine everything together and refrigerate (no more than 30 minutes)
For the salad – Bring 3/4 cup water to a boil. Add the cauliflower, bring back to boil, cover, and boil 4-5 minutes. Drain any remaining water and chop the cauliflower coarsely.
Jacques used a metal ring to plate the food, so his turned out beautifully. I just put a layer of the cauliflower on the plate, then a layer of the salmon. I topped it with thin slices of egg and the shredded basil.
I did not like this dish. To me, there were too many competing flavors. George, who bless his soul eats everything, liked it and cleaned his plate.
BOOK: “The Last Train to Key West” by Chantel Cleeton. This is book #3 of a trilogy that I learned aboutg from a website of travel and food lovers. It was about 3 couples whose lives intertwine in Key West, culminating in one of the worst hurricanes the Keys have ever had. 5 stars out of 5.