LOCATION: In our tiny house in Mission, Texas
WEATHER: Very nice. High 78
CLASSES: Chair yoga and 2 water aerobics
My morning hike follows the WALL. It is interesting to watch the progress. It seems that each day several feet are added. There is a lot of activity – the actual work and the trucks bringing in the materials and concrete.
At 12:00, the time for the first water aerobics class, it was border-line too cool to swim. I thought I would give it a go. To my delight, it seems that the water heater is finally working. It was much warmer today, even though the air temp was iffy.
On our community Facebook page, someone had posted a first come-first served Covid 19 vaccine available tomorrow AM. My neighbor and I decided to give it a try. We arranged to meet at 4:00 AM to drive about 10 miles. As the day went on, we watched the news about this opportunity. Hundreds of people lined up in their cars, planning to spend the night in line. About 9:00 PM, the news announced that there were more cars in line than there were vaccines, so we decided to scrap our plans. The other vaccine locations have administered the shots more intelligently – registering online, and assigning people a specific time. Maybe this county-wide vaccine program will get streamlined as time goes on.
I was on the phone for more than an hour trying to cancel our flight to Hawaii. How exhausting! In the end, they would not refund the money, but gave us a voucher. Hopefully we can do the same trip – to Kaui to the same resort – in December 2021.
As we were working on this cancellation, I started getting calls from friends asking if we were watching the news unfold in Washington, DC. What a sad, sad day for our country. Appalling! Deplorable! I am so ashamed of our political situation.
DINNER: I have been neglecting Jacques Pepin, so I made 2 of his recipes tonight….
OVEN-BAKED SALMON WITH SUN-DRIED TOMATO AND SALSA MAYONNAISE
1 tsp canola oil
1 large skinless and boneless salmon fillet
1 1/2 tsp salt
1 tsp pepper
1 cup combined bread crumbs and hazelnuts processed in a food processor
For the salsa mayonnaise…
4 oz sun-dried tomatoes packed in oil
3/4 cup hot salsa
1/4 tsp salt
2 cup mayonnaise
3 T chopped chives
1 cup chopped herbs (parsley, tarragon, chives, and chervil)
Oil a platter or baking dish with the oil. Arrange the salmon and sprinkle with the salt and pepper on both sides. Sprinkle the hazelnut-crumb mixture on top of the salmon and bake at 200 degrees for 40 minutes. (This seemed very strange to me, but it works). George even thought it was slightly over-cooked.
For the salsa …
Put the sun-dried tomatoes in a food processor with the salsa. Process until smooth. Transfer to a medium bowl and mix in the salt, mayonnaise, and chives.
When the salmon is done, remove it from the oven and sprinkle with the chopped herbs. Serve warm or at room temperature.
As a salad, I made his TOMATO AND MOZZARELLA FANS
4 large tomatoes
3/4 # piece of mozarella cheese (use the good stuff)
2/3 cup diced red onion
12 fresh basil leaves
1/4 cup olive oil
1/12 T sherry vinegar or red wine vinegar
3/4 tsp salt
3/4 tsp pepper
Cut the tomatoes vertically into 1/4-inch thick slices stopping about 1/2 inch from the base of each tomato.. Cut the mozzarella into 1/4-inch slices and insert a slice of mozzarella between the slices of tomato, creating a fan effect.
For the dressing….Arrange the tomatoes on a serving plate. Sprinkle with the diced onion and spoon some dressing on top so that it runs between the slices of tomato and mozzarella. Tear the basil leaves into pieces and scatter them around. Serve at room temperature.
Jacques’ tomato fan turned out beautifully…..
Mine were very tasty, but didn’t look quite as perfect as his.
We watched TV as we ate. After dinner, we decided we couldn’t “stomach” any more of the news, so went outside and built a nice bonfire in the fire pit.