Porch & Garden Progress
The porches are almost ready for the 2013 season.
Cabinet top vignette of rusty chicken wire cloches, a tiny shovel and lantern. A mud dauber’s nest adds to the look. Can you spot it?
We ordered two outdoor wicker rocking chairs for the back porch. They should be here next week. That will finish the porch for this Summer. I’ll take more photos and post them after the chairs arrive.
With the roller coaster weather of Spring 2013, garden prep has been slow. J plans to mulch all the gardens and do more clean up. He is enjoying the process.
We have a new fountain for the dining room garden. The fountain that was here before was cracked beyond repair a few years ago. Rather than discard it, we repurposed it as a planter for the side garden.
This shows the old fountain planted with white petunias, Spring 2011.
We didn’t get around to buying another fountain, for the dining room garden, until this Spring when we found this one at World Outdoor Emporium (Wentzville MO).
The new fountain looks beautiful against the rock bordering the dogwood tree. Those rocks and others, used in the gardens, were brought here from the farm ten years ago.
A basket of silk stems beside the door adds a bit color.
I found the recipe for Avocado salsa at T&G Interiors.
I substituted a sweet red pepper for the mild hot pepper. Other than that, the recipe is the same.
When it came time to grill, we opted to use the oven, since it was a tad windy Saturday afternoon.
I served it with a tossed salad and rice. The wine was Steinberg, a white wine, from Stone Hill Winery, Hermann Missouri.
We both like this salsa and will have it again.
Ingredients (for 4 people):
2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper
1 avocado, peeled, seeded and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
Salt to taste
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
Grill the salmon to desired doneness.
Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.