The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 1,700 times in 2014. If it were a cable car, it would take about 28 trips to carry that many people.
Click here to see the complete report.
UPDATE: Here is the recipe!
Turkey Wellington. Seriously.
A chill is in the air… it’s almost down to the 50s here in the sunshine state! What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s. You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.
Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
While Thanksgiving has come and gone, and my birth month has finally arrived, this recipe was just too good to deny front page status. While perusing Bon Appétit for some Thanksgiving menu ideas, my mom and I came across this technically wonderful cooking method. We did a test run on a couple of chickens, and when those turned out amazingly, we decided to take a risk and make our Thanksgiving turkey the same way. My oh my, did it pay off. Not only is the skin to die for (my favorite part!) but the meat was moist and oh-so-flavorful. If that wasn’t enough, the cooking time was about half of what it normally would have been. This is the first year that every scrap of leftover 15 lb. turkey was eaten – by two people and a dog. Try this out with your next big bird, or with a delicious chicken. You can’t go wrong.
Spatchcocked Thanksgiving Turkey!