I woke up around 6 am to a thunderstorm with a few flashes of lightning. No one else heard it. Then I couldn't get back to sleep, so I read in bed for a long time.
Today was a cleanup day. This 1-minute video took me around 2 hours. It looks so easy and fast when it's sped up!
We were thinking of taking down one of the dividing walls, but Eric had several things he needed to work on. Tomorrow, possibly, depending if our neighbors are home. Demolition makes a lot of noise and we're hoping to avoid noise on the weekends.
It rained all day. We have laundry drying all around the house: on the backs of chairs, over the towel heaters, and on our room heaters. We all went out for a walk in the afternoon, just a quick trip to the beach, then up through Old Nice and back home.
Dio helped me make salmon fennel chowder. He's been asking to make it for the past week. He chopped everything but the onions.
Salmon & Fennel Chowder (serves 4; I double the recipe for my family)
2 Tbsp butter
1 onion, chopped
1 leek, chopped
1 fennel bulb, chopped
3 Tbsp flour
1 3/4 quarts fish or chicken bouillon
2 large potatoes, cut into 1/2" cubes
1 pound boneless, skinless salmon, cut into 3/4" cubes
3/4 c milk
1/2 c cream
Tarragon (my mom uses dill, but I prefer tarragon)
salt and freshly ground black pepper
Melt butter. Add onion, leek, and chopped fennel and cook over medium heat until soft and golden, stirring from time to time.
Stir in flour. Lower heat to low and cook for 3 minutes, stirring occasionally.
Add bouillon and potatoes. Season with salt, pepper, and tarragon and bring to boil. Lower heat, cover, and simmer for 20 minutes or until potatoes are tender.
Add milk and salmon and simmer 3-5 minutes until it is just cooked through.
Stir in cream but do not boil. Serve immediately to avoid overcooking the salmon.
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