Today we feast.
White Cedar planks saturated in bourbon, stout, and cherry juice, adequately prepared to grill farm raised salmon filets, seasoned and glazed to perfection with a combination of honey, brown sugar, shaved lemon peel, a pinch of dill and coarse, Mediterranean sea salts flanked with pineapple and lemon slices.
All of this atop a bed of wild, long-grain rice garnished with steamed asparagus and broccoli.
But we'll start with a crisp, red leaf and spinach salad with generous quantities of garden fresh cucumber, tomatoes and red onion.
The secret ingredient is Jazz Hands continuously sprinkled over the salmon while it's on the grill. For best results, be sure the hand jazzings are distributed evenly over the meat for the duration of the cooking process. Shhhhhhh...don't tell anyone.
Weekends are made for meals like this.
Day two-hundred and fifty-seven complete.
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