In Between Spaces

Oh my, it has been a while hasn't it? Since I have been over here, gabbing about this and that. Suffice to say that a LOT as been going on. Yes, as much there has been absolutely nothing going on here! And even as I quickly send this post out, much is demanding my attention so I will make this brief -- We're moving!

This isn't a cross-country venture, and we aren't upgrading to that stately chateau with adjoining pig farm just yet. In fact, we are just moving across our little central business district, from one "village" to another. But it's a move nonetheless (a bigger place yay!!! with extra room and a real lobby and doorman!), requiring all the packing, sorting, sweating, and dust-inhalation that all moves entail. PLUS, the complete renovation of the new place. Hence the silence over here. And it heavies my heart to say it, but there will be more silence to follow as this will be my last night online in our wonderful, old, little flat. After this it's all up to our local broadband gods to get me safely online on the other side...where a mountain of unpacking await.

The big day is tomorrow, when, if all goes well, we will be sleeping in what will be our temporary home until the renovation is done (which should be done by early next year). I can't promise when I'll be back with food and photos (my oven will be packed up until we move to our new flat) but we will have to eat...so please check back if you are not too impatient. Our temporary home has a little two-burner and a small oven which I am sure I can convince to churn out something delicious!

Until then, I am a bundle of emotions -- excitement for this new phase in our lives (Home owners! Debt! Are we ready?? To finally grow up???), and a melancholy nostalgia for the life we are leaving behind (the fun and fancy-free, albeit a bit messy and disorganized, life of our first years of marriage). These old walls saw the makings of our foundation, and though a struggle at times (foundation-building is never easy if your building it to last), it was a big adventure...one that I wouldn't trade for all the truffles and foie in the world :) I will miss our little flat and all that we had here...

Time to cook has been sparse but I really needed to throw myself together a store of healthy snacking to help me through this move. This granola is just the thing...and easy to throw together between packing boxes.

But enough sighing! Onward and upwards I say! We are on to all sorts of different adventures and I hope to share some of them here at some point in the not too distant future. I don't know how long until I'll be able to sneak back in here...but I will be back! :) Hopefully with something good to eat! :)

Salmon and Salsa Verde Pasta

Remember this salsa verde? Don’t worry, I’m not about to drag it out of archives and repeat it all over here. Well, not totally anyhow. I do believe though that it is worth the second mention. I’ve found it can brighten up many a plain dish, do wonders in a tuna sandwich, and has become my go-to condiment for salmon.

I love salmon and its distinct flavour, rich meat, and cheerful color. C enjoys it too, although not as much as I do...and he is not exactly a fan of it baked with dill and mayonnaise as I am. He isn’t too keen on creamy sauces either...another thing I like with salmon. This bright, tangy, and extremely flavourful salsa verde was just the ticket then. Its sharp, herbaceous personality keeps the salmon’s strong flavour and fatty-ness in line beautifully. I imagine it will go well with many other kinds of fish too. You can find the recipe for the salsa verde here.

But this post is not exactly about the salsa verde, though in and of itself it is quite wonderful. This post is about the leftovers (if any) you might have after a meal of salmon with salsa verde. As I’ve mentioned a couple of times before, I am doing what I can to avoid food waste. That includes making short work of leftovers and giving them a new lease on life.

Salmon and Salsa Verde Pasta

• 150 grams cooked pasta noodles (or your typical one serving measure, uncooked)
• 100 grams cooked salmon, flaked (or equivalent uncooked, )
• 2-3 tablespoons salsa verde

- Heat pasta and salmon if using leftovers. Alternately, if not using leftovers, cook noodles as per package directions, and cook salmon by either by pan-frying, roasting, or steaming (rub with a little olive oil and sprinkle with salt and pepper first) then flake.
- While salmon and pasta are hot, toss with salsa verde. Taste and see if you need to add more salsa verde. I’ve just given an approximate here but amounts will vary depending on the salsa verde you are using.
- Top with grated parmesan if desired. Serves one.

You will have to judge just how much salsa verde you want in your pasta so please use your taste as a guide and put more or less as you see fit. When we have salmon with salsa verde for dinner, and it is not totally devoured, this makes an appearance for my lunch the next day. It’s a light pasta dish that doesn’t scrimp on taste, is easy to throw together (since the salmon and salsa verde are already prepared), and makes use of leftovers! Good taste, no waste ;)