Our family has lived in the country for almost 7 years now. We are isolated up here. I mean, we live in the middle of no where . . . and I love this life. We go days without seeing anyone (with the exception of my husband who works in the real world). Even our neighbors live far enough away that an effort must be made to visit with them.
This private, country life has tremendous advantages. (My older children can tell you about the disadvantages.) We can garden in our pajamas, watch lovely wildlife from our back porch, hike in the wilderness while never leaving home and even view the Northern Lights from our front yard.
Our life changed abruptly last year. My husband took advantage of a professional opportunity in another state. So, one morning, we woke up and found ourselves living on the 18th fairway of a golf course in the middle of a neighborhood. Our home is in a small town in close proximity to a larger city. This move could have been rife with culture shock but mercifully, we easily slid into our new way of life.
Living in or near a city has its advantages. The educational opportunities are tremendous. The medical facilities are terrific. I no longer find myself searching for activities to meet physical education requirements since golf and tennis are readily available. We do not have to travel an hour and a half to shop for a pair of jeans.
Surprisingly, I enjoy living in our new neighborhood. We do have the sense that we live in a fish bowl. But, for some reason I’m O.K. with this. I even still garden in my pajamas. I’m certain my children have a higher impact than others on the neighborhood simply because there are 9 of them, but my sons have learned about volume control. They have even learned to dress like golfers.
So, unlike the country mouse, I am enjoying our new life in the city. The transition has been eased by the fact that we continue to visit our home in the country. Because of the housing market we will probably enjoy our home in Northern Michigan for a long time.
We are winding down a two-week vacation at our up-north home. We have experienced all of our usual water sports, visited with friends, taken in the unbelievable natural beauty of Northern Michigan, and, of course, cooked and dined together.
My husband and sons ventured out on Lake Michigan and brought us back delicious fresh salmon. I prepared it with a rub and accompanied by two delicious sauces. We served it to a few close friends one evening.
Spice Rub for Salmon
- 4 tablespoons black pepper
- 3 tablespoons Cayenne pepper
- 2 tablespoons course kosher salt or sea salt
- 1 tablespoon crushed basil
- 1 tablespoon crushed thyme
- 1 tablespoon crushed oregano
- 2 tablespoons paprika
- 3 tablespoons granulated garlic
Mix all of the ingredients together until combined. Store in an airtight container.
Balsamic Pinot Grigio Syrup
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1 bottle Pinot Grigio (or similar) wine
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1 1/2 cups sugar
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1/4 cup water
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3 tablespoons balsamic vinegar
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3 tablespoons butter
Combine sugar and water in a heavy saucepan. Bring to a boil and stir the sugar until it is melted and forms a thick syrup. It may begin to turn a golden color. Add the wine and boil and stir continually until it is reduced to about 1 cup. Add the vinegar and the butter. Serve warm. This sauce can be stored in the refrigerator and reheated prior to serving.
Unfortunately, I do not know who to credit for this delicious sauce. I put it together after reading several different recipes on the internet.
Lime Butter Sauce
This recipe is adapted from one found in the June 2006 issue of Gourmet Magazine.
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2 garlic cloves
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1 teaspoon of pepper
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1/2 cup of lime juice
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2 sticks butter, melted
In a blender mix the lime juice, pepper, and garlic until thoroughly combined. While the blender is running, add the melted butter in a slow steady stream. Blend until the mixture is emulsified. Serve cold.
Blackened Salmon
Place the salmon fillets in a little olive oil and then cover them with the rub. Let them sit in the rub in the refrigerator for at least one hour. Heat the grill to medium high. Place the salmon on the grill and cook for about 4 – 6 minutes per side.
Serve with Lime Butter Sauce and the Pinot Grigio Syrup.
