A blog chronicling my departure from urban life on the east coast to sheep farm and cheese making life on the west coast. Still recounting the meals I have eaten in my new setting, but with more sheep thrown into the mix.
Saturday, October 20, 2012
The evening after the art I made myself a piece of wild caught Alaskan King Salmon. Basically I poached it with onions, rosemary, garlic, lemon and white wine. It was generally a success, though the wine I chose wasn't quite right.
Still, I managed to not overcook the damn thing, which is a constant struggle I face as a home cook: overcooking meats of all kinds.