Purple Lizard Lounge

Written by Purple Lizard on August 2, 2008 – 5:00 pm -

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Posted in Purple Lizard Lounge |

10 Comments

  • At 2008.08.02 17:46, Scotia48 said:

    The Cohos are running! The Cohos are running! This is a great time of year for us, salmon are running and the prices are low. Today I got a slab of deep salmon colored Coho salmon steak for $10.99/lb. That is not expensive for local fish. Next week our favorite fishmonger is having cooked Westport Dungenes Crab for $6.99/lb. That’s the least expensive this year. They are beautiful and the fishmonger is great. About a messy 2 lb per crab. Oh my, you want to have one or two a year. We put at least 1/2 a pound of crab in our gumbo every year.
    Next week our Evan is picking his butter clams and bringing them to the farmers market and I will have pictures and recipes of the process. They are delicious.
    SUMMERTIME….SUMMERTIME!!! FISH FISH FISH!!!

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    • At 2008.08.02 18:08, Kate Petersen said:

      LOL! But are you happy about the fish?

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      • At 2008.08.02 20:02, Scotia48 said:

        A little history for all:
        When the salmon run upstream, they die. It doesn’t matter if they are food or not. We cannot fish up here every day and do let them spawn. Only about 1 in 1,000 salmon make it to an adult. Tough odds. Most of the wild salmon are fished and HAVE to be thrown back. It’s the law. In the PNW we are currently getting rid of dams and dykes that have hindered the salmon from going to their home stream. Adding fish ladders where needed, too. Finally, finally people have realized the impact of people and dams and industry on the sealife and rivers here. It’s something that is more and more taken into account in any industry. Sooo, you guys will be able to get the seafood that I get someday at a reasonable price. I’m just happy to be here and giddy eating seafood all year!
        I’m glad I can occasionally eat fresh salmon, and Alaskan halibut, and scallops, and sole, and crabs,and fresh pan fried oysters, and fresh buffalo and fresh lamb and fresh bacon and fresh turkey and my current favorite - butter clams.

        YES! EVERYTHING IN MODERATION - EDGAR CAYCE

        I LOVE LIVING HERE! Um, is this a bit over the top?

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      • At 2008.08.02 22:07, mango said:

        LOL! I just talked with my friend in Rainier Oregon and she was telling me that she had fresh sturgon sic? for dinner and she was raving! I told her to shut up. I do miss the wonderful seafood in the pacific northwest. We do have great seafood here but no salmon or crab. There is nothing better than a coho salmon steak.

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        • At 2008.08.02 22:22, Scotia48 said:

          Oh, Mango,
          Wish I could send you some. If you go to “The Olympian” website you can see all the fishermen in the river yesterday for the first day of Coho season. My goodness it was really busy on the river! This spring someone caught a 100 lb sturgeon in Black Lake here in Olympia.
          We’re going to Mt Rainier this week for a hike. It is such an enormous mountain and I look at it with trepidation. Someone is always getting lost there. I think we’ll stay on the handicapped trails. We did have fun the the Hoh though.

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        • At 2008.08.02 22:13, Scotia48 said:

          A littler of the freshness at the Farmer’s Market

          Apricot Salsa
          2 apricots peeled and seeded and chopped
          1/4 C red onion diced finely
          1 scallion diced finely
          2 Thai peppers seeded and diced finely
          OK, this is where it gets interesting. Mix the above and add some olive oil, sea salt, freshly ground black pepper to taste. Add maybe some Thai basil or Holy basil and/or cilantro or just basil, whatever you have. Maybe some spices. Maybe some fresh lime juice. This will be a nicely gooey mixture.
          I served it over freshly grilled salmon steaks tonight. ;-)

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          • At 2008.08.03 00:12, drchelo said:

            Holy basil, Scotia! That sounds delicious! Tell me - what does “Holy basil” look/taste like? I’m currently having a love affair with the basil growing in my garden. I’m trying to think about how I can manage to roll around nekkid in it - in my 3′X 3′ raised bed - and not scare the neighbors.
            Barring that, does anyone know how to make basil perfume?

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            • At 2008.08.03 00:59, Scotia48 said:

              I’m going out on a limb here and taking you seriously. When I want to make an aromatic oil, I’ll start with a plain oil like almond, apricot kernel, jojoba or sesame seed depending. Mind you, this is oil I can get at a massage therapy supply shop or online store (Google: carrier oils). Then I’d gather lots of basil leaves and smash them slightly with a mortar and pestle. I’d drop them in the carrier oil for about a week in the fridge and then strain well. I’d keep the oil in the fridge and use within three months. It might be heavenly. Maybe you could just run around the house nekkid with basil oil all over. Bet the doggies would like it! I feel the same way about ROSEMARY!!!!
              Thai basil has smallish, ovate shaped smooth leaves green on top and purple underneath-the upper flavor is licorice and under that is mint.
              Holy basil can be a larger leafed plant with ovate shaped, hairy and toothed leaves, mint and cloves are the uppermost aromas. Sometimes it is smaller. If you can grow sweet basil, spicy basil or just cuz you’re in the hot zone, you should be able to grow Thai or Holy basil. Lucky you!@#!!!

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            • At 2008.08.03 02:11, Translator said:

              Please be extremely careful about putting materials (leaves, stems, and roots) that have had contact with soil, or have have soil bounced onto them.

              These materials are potentially rife with the botulism bacteria, and it grows where the oxygen does not exist, such as in home canned goods, honey, and oil based products.

              You can hurt yourself and others very severely with this practice. A much safer way for those flavors is to take the oil and mix it with the flavoring ingredients, refrigerate the mix, loosely covered, overnight, and enjoy it the next day.

              Putting herbs in to a bottle of oil is, extremely rarely for sure, a recipe for a horrible, suffering death. Fortunately, it is rare, and takes several days, if not weeks, to grow in the mix, but can be deadly. Warmest regards, Doc.

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