Today was the day I decided it was time to clean the chandeliers. What a job! Taking all those little hanging, sparkling do-dads off and washing them. It was tedious but completed the task without breaking-a-one. It was close however when a crystal dropped into the plant display then kind of rolled into the marble statue. We held our breaths!
It’s surprising I had the energy to do such a nasty job since we were awake at 4:30. Ted had a problem with his back so he got in the massage chair at about that time. When he got up, that woke Shane up, and then Shane decided I needed to take him for a walk -Shane…not Ted. So I did but he went right into his crate after so I could get at least another hour of sleep.
We were able to finally walk through the Proctor Parks this morning for a 5 mile jaunt. It was very cold, but pretty.
At 12:30, as Ted and I were pulling leftovers and other items from the fridge to indulge in a much needed lunch, I decided the Passion Fruit Nectar was taking up way too much space and I just had to do something with it. Why not make a Passion Fruit Cinnamon Bread?!!
- preheat oven to 350 F
- 1/2 cup Canola oil
- 4 eggs
- 1 1/3 cup sugar
- 2 cup Passion Fruit Nectar
- 1 cup diced peaches
- 1/2 cup coconut
- 1/2 cup maple syrup
- Mix all of the above very well – about 3 minutes.
- In another bowl, mix the following dry ingredients
- 6 cup flour
- 1 tsp salt
- 4 tsp cinnamon
- 2 TBS baking powder
- Add the wet ingredients to dry and mix only until blended. Add 1 cup raisins if you like.
- Bake in 2 large loaf pans plus 1 medium loaf pan. Large = 50 – 60 min. Medium = 40-50 min.
The texture was perfect, they weren’t too sweet and they made the house smell delicious!
I just finished reading a good book about a writer who goes to the Culinary Institute of America. If anyone wants to swap good books, let me know. I will mail this to you and you can mail me one that you have enjoyed.
This book is by Michael Ruhlman. It was good – no recipes offered just experience.
Now for the dinner blog…
We had Broiled Salmon with Fresh Green Beans. I tried something a little different with our 1.16 lb salmon fillet. The oven was preheated to high broil with the burner set 4 ” from the element. I then heated EVOO + 1 sprig rosemary + 1 tsp minced garlic + 4 tsp lime juice + 1 tsp whole grain dijon mustard to a bubbling hot boil over high heat. Let is continue for about 2 minutes. Meanwhile, wash, pat dry, salt and pepper salmon. Pour 1/2 of the hot oil mix into a foil lined, broiler proof pan. Lay the salmon (skin side down) on the hot oil and pour the other half over the top. Put it under the broiler immediately for about 8-10 minutes (recommend you check at 6 min. mark). It was done to perfection!
The green beans were boiled in a small amount of water which contained a small rosemary sprig, 1 tsp whole grain dijon mustard, 1 tsp minced garlic, 2 tsp lime juice, and salt.
Have a good night and a great week ahead.