Sockeye salmon caught by fly rod on the Kenai River. Zucchini the size of my arm, grown in Chickaloon. Raspberries growing wild outside of my apartment. And a No-Fail Pie Crust recipe covered in food stains, passed to me from my stepmom and her family before that.
Add a surprise layover from Deb and two other close friends, and we’ve got the fixins’ for a late, great Alaskan family dinner.
Grilled Sockeye Salmon: massaged with olive oil, sprinkled with salt/pepper/garlic. Seared first flesh-side down, then flipped and finished on the skin. Fresh orange squeezed over top.
Zucchini Medallions: 1/3 giant Alaskan zucchini, tossed in Mosquito Mama‘s Honey Balsamic and grilled directly on grate.
Tortellini Salad: Costco-style.
No-Fail Raspberry Pie: Homemade pie-crust and Betty Crocker’s sugary pie recipe from my beat-up cookbook. Served with a scoop of Tillamook Vanilla Bean Ice Cream.
And for fun:
Zucchini Bread: the other 2/3 of the giant zucchini made enough for two+ loaves of bread. I’m eating one for breakfast, another’s in the oven and I’ll make a third tiny loaf soon.
Raspberry Jam: No raspberries left behind! We picked over 10 cups of raspberries and I made my first batch of jam for 2016 last night. I cut the sugar in half and the flavor of the raspberries and lemon juice is so much better this way.