Albacore Tuna #2 on August 16
We bought our 2nd fresh albacore tuna of the season from our friend Amber at Local Ocean; it was an almost 23 lb. beauty. Because it was so big, I had to cut the loins in half; I froze 7 of them and marinated the 8th in soy sauce ands wasabi and coated it in sesame seeds. It was grilled on the Ducane, rare! We roasted oyster mushrooms, Swiss chard, and bok choy that was tossed with sesame oil, and various other Asian ingredients. We also grilled some Asian eggplant and served it with a lime, sesame oil, honey dressing, roasted peanuts and mint. We enjoyed a Starborough New Zealand Sauvignon Blanc 2007.
Bruce made another beautiful berry and summer fruit parfait that we enjoyed with a lovely dessert wine.
Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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