Ride the Wave

Seeing all the fun we are having out here in California riding the land waves, Wanna come play?

Common, we're having a whole lotta fun over here:

From "JS"
06/17/2005 11:53 AM
To "'DR'"

Subject: RE: Party On!

the earth is gonna crack open and i'm gonna fall into the liquid magma!

JS. (<-- From the midwest, did not participate in Earthquake drills as a child)

For some reason, earthquakes don't scare me. Lord knows that I am scared of almost everything else, but I am not scared of the earth dancing the hokey-pokey under my feet.

Native Californian, I guess ;)

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Knitting updates:
Once again, no photos. I'm still Delia and still too lazy - sorry.

--> Hot Lava is coming along nicely; I picked up and started knitting on the stitches that form the body of this shrug last night. I really like this pattern because she has written it so you can keep modifying the size as you go to fit your body. I knit the shrug part as a size small, am doing the main body a size medium, and then you can even customize the bust size (HUGE points for someone who is 5'2" and um, well-endowed.)

--> Socks are my new best friends. Seriously. I think it's the lack of finishing that draws me in. I am going to turn into one of Jacqueline's Sock Zombies before long. In other good news, I've revived the hope that the Vineyard socks will fit my brother's monster feet. I'm also eyeing yarns for my next pair...

--> Bits and Pieces elsewhere, although I discovered that I can't start the Baby Kimom until I finish Arabella because she is using the needle I need. Bah!

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Food
I made this EXCELLENT Salmon with Horseradish Sauce last night.

Sauce
3/4 cup light sour cream
1/4 cup lowfat plain yogurt
2 tablespoons prepared white horseradish
2 tablespoons dried basil
1 tablespoon lemon juice
1 teaspoon soy sauce
1/8 teaspoon chili powder

Salmon
Nonstick vegetable oil spray
2 tablespoons olive oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 teaspoon lemon juice
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 1-inch-thick salmon fillets (each about 6 ounces)


For sauce:
Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
For salmon:
Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

Makes 4 servings.
Modified from Epicurious.com

I served it with grilled tomatos and a dallop of the horseradish sauce with a touch of mesquite liquid smoke, and a side of asparagus seasoned simply with lemon juice and pepper. We drank Rex Goliath Pinot Noir (LOVING this winery, BTW). Quite a nice, cozy, quiet little Thursday night. Now if I could just get Viva to stop running laps around the apartment @ 4am....

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Editted to add: You poor, poor girl. If Brit is the new Liza, does this make Katie the new J-Lo?