A walk in the morning

Seeking clarity in beauty
Noises of everyday in the distance
Fade with every step
Intoxicating honeysuckle lined paths gently guiding along the way
Birds sharing their own stories through songs of the day
Bullfrogs rubber banding conversations heard in spurts
The sun's warm presence on my face
Helping me close my eyes and take in the moment
Water flowing in the distance overshadowing my mind's chatter
Dragonflies exploring in all their wonder
The trot of my Chappy on the boardwalk providing percussion for the day
The moss giving indication of where we are today
Anhingas enjoying their own view on the water behind a fence where additional surprises are to be found by those willing to see
The continuous spider web along the wooden fence screaming interconnection between all things
The shade of the trees bringing breezes to the warmth of the day
The cushion of shedding bark lightening our steps
The bridge that is a beacon bringing us closer to reality
Silos signaling the end of our experience or maybe it's just the beginning
A new perspective
A little more space
A little more open
A little more clarity
Ready to continue my day again

Put on Renegades by X Ambassadors and get cooking!

I made salmon the other night and it was delicious! I thought I had already placed on the blog but apparently I hadn't so here it is! Couldn't be easier and really was a meal in a packet. I did make a side salad as well.

Salmon in Parchment with Horseradish-Yogurt Sauce, Dinner, A Love Story via Bon Appetit, November 2013
Packets:
1 tsp mustard seeds (could use more or straight Dijon)
1 bunch Kale or flat-leaf spinach, center ribs removed, torn into 2" pieces
8 oz baby Yukon gold potatoes (about 6), unpeeled, very thinly sliced
2 medium shallots, thinly sliced
4 6-oz skinless salmon fillets
Kosher salt and freshly ground pepper
1 lemon, very thinly sliced, seeds removed
2T olive oil

Sauce:
1/2 cup plain yogurt
2T chopped fresh dill
1T Dijon mustard
1T prepared horseradish
Kosher salt and freshly ground black pepper

Preheat oven to 400 degrees.  Toast mustard seeds in a small dry skillet over medium heat until golden and some begin to pop, about 1 minute.  Transfer to a small plate and let cool.

Lay 4 rectangular pieces of parchment paper on a work surface. Place kale off-center on each sheet; top with potatoes, shallots, then salmon; season with salt and pepper. Top fish with lemon slices and mustard seeds; drizzle with oil.

Fold parchment over fish and crimp edges tightly to form a sealed packet.  Packets can be assembled 6 hours ahead; chill.

Place packets on a large rimmed baking sheet. Bake fish 20 minutes. 

For sauce, whisk yogurt, dill, mustard, and horseradish in a small bowl.  Season with salt and pepper.  Can be made 8 hours ahead.  Cover and chill.

Carefully open salmon packets and serve fish with horseradish-yogurt sauce.

 Enjoy and have a very happy day!!