I think I’m in the running for worst blogger this month. I’ve gotta say, this has been one of the more hectic months this year, between weddings and parents – I feel like I’ve left Lemons&Lunges at the firehouse in a basket. If you’re still with me, I promise to buy you a pony for Christmas.
Since I’ve been soooo out of the loop, I thought it might be easier to catch-up with some photos and the recipe I made for Adam’s parents the first night of their visit – Caprese Salmon with Kale Pesto over a Spring Rice. His stepmom is a FANTASTIC cook, so the pressure was on. And this one’s a keeper – rave reviews all around.
So here goes:
First, I started out the month getting down and dirty at the Del Mar Mud Run. It was so fun and so disgusting. I managed to come up injury-free and repped Team Lemons&Lunges with pride! (I’m probably going to get arrested for this copyrighted photo – but i can’t find it anywhere.)
Then, Adam and I were off to Orlando for my friend’s wedding. And… we forgot sunglasses:
When in Orlando, you MUST get $25 8.x10 photos of yourselves while doing sports on your birthday:
And then upgrade your rental from compact to convertible…(Only to find the convertible top does not go up, so you get refunded… but still have a GREAT time driving around like two gay men in a parade).
After the trip, it was back to San Diego. Adam had to miss Dave Chappell (after buying tickets), so I scooped my friend Trish and off we went to a big night on the town. When we were shown to our seats… in the last row, I noticed my seat was a little askew, so I notified someone and BINGO, BANGO, BONGO…we were ushered to new seats a few rows from the front, with the security guards and the ushers. We’re so “in”. And then we almost got escorted out for taking this picture.
Lastly, our parents came and we did all kinds of touristy stuff – from the Midway (look how cute they all are – new BFF’s forever)…
To Mister A’s, a fantastic restaurant that sits on the circular top floor of the building, overlooking all of downtown San Diego, complete with planes flying in next to your dinner table. (It’s the kind of place that frowns on someone flicking off a Southwest plane b/c it gives her memories of some bad experiences… but ya know that didn’t stop me.)
And more baseball than any girl should ever be subjected to – “Fear the Beard” – Go Sox!
And last but certainly not least, I knew my proudest moment had arrived when I went into a bathroom stall at a college bar and was face-to-face with myself. Yep, these flyers for a Vavi (the Mud Run peeps) Halloween party are everywhere. Bathroom stall status… I’ll never be president.
I’ll be back tomorrow with some good food for you mouth AND your skin
- 4 portions of salmon (approx. ½ pound each)
- 4 tablespoons kale pesto (Store bought or the L&L recipe search “kale” for directions)
- 1 can diced tomatoes with basil, garlic and oregano
- 4 ounces fresh mozzarella, diced
- 6-8 fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1 tablespoon garlice, minced
- ½ teaspoon red pepper flakes
- 1 cup basmati rice
- ¼ cup white wine (I used Pinot Grigio)
- 1¾ cup chicken stock
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- Preheat oven to 425 degrees F. Line a shallow baking sheet with aluminum foil and sprinkle with olive oil. Rinse and pat dry the salmon.
- Place salmon on the baking sheet and spread each portion with 1 tablespoon of basil pesto. Set aside until ready to cook.
- Drain the diced tomatoes through a seive.
- Dice the mozzarella and chiffonade the basil.
- Mix the tomatoes, mozzarella and basil together in a small bowl and refrigerate until needed.
- When ready to cook, place the salmon on the middle rack of the preheated oven and roast for approximately 10 minutes or until cooked through.
- Remove from the oven and top with the tomato and mozzarella mixture. Serve with the Spring Rice.(To make Spring rice see below)
- In a medium saucepan, heat the tablespoon of olive oil with the garlic and red pepper flakes.
- Cook together for a minute or two until you can smell the garlic and pepper. Add the rice and stir to coat.
- Add the white wine and stir.
- Now add the chicken stock. Stir it all together and bring to a boil.
- Once the rice has come to a boil, reduce the heat to simmer and continue cooking for about 20 minutes, or all the liquid has evaporated and the rice is tender.
- Fluff the rice with a fork, stir in the peas and the chopped parsley.
- Season with salt and pepper to taste.
- Let sit for 5 minutes before serving.
Spring Rice intructions begin at #8
To cut carbs, nix the rice and just serve with asparagus on the side!