Author: Nikki J.

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A little out of it this morning…

… thanks to a less than stellar night’s sleep. In addition to a bad case of spaghetti brain, I think I am not getting enough exercise. I have done nothing since I had food poisoning three weeks ago!! Today is freezing cold and there is apparently a big snow/ice storm on the way, but I am still going to take a “lengthy” power walk around the neighborhood. I imagine it will be invigorating, if nothing else.

Otherwise, there is not much going on. The EuroTrip is 100% booked (wahoo!), and we are at the “hurry up and wait” point with Japan. This weekend, we head to Atlanta to celebrate a friend’s birthday, and in two weeks, we head to Savannah to celebrate Chuck’s 30th!

Speaking of Savannah, I feel like such a bad wife. I was so preoccupied with getting Europe figured out (we had delayed so much already), that I waited rather long to finally turn my attention to Savannah. Since it’s President’s Day Weekend and Valentine’s Day Weekend, sooo many ideal spots were all booked. But, I did find a good riverfront hotel and made reservations for our group at Chuck’s favorite restaurant there… so I guess I salvaged things overall… somewhat 🙂

Seriously though… we are running out of weekends down here in Georgia! I had hoped to squeeze in a weekend excursion to New Orleans, since I have never been, but I don’t think that will happen. Before I know it, we’ll be out of here and on our way home to DC for a few weeks!

Time sure is a-flyin’.

Morning discovery after one of our friends crashed for the night… Yes. Saturday night was THAT wild.

In other news, “Saving Mr. Banks” was incredible and you should all go see it. Immediately!

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Love/Hate relationship with TripAdvisor

As if the amazing selection of reviews wasn’t overwhelming enough, I recently discovered how to use the question forums and regional experts. I had basically solidified my plan for a full 24 hours in the Luberon village of Gordes, then two nights in the more pristine and poodle-y Aix, with day trips to Arles or Marseille as desired.

But now, I feel like I’m totally effing it all up and maybe I should have consulted these experts first … oy vey!

I’m being dramatic – I am sure my plan is still fine – but this definitely makes me want to do more, and it feeds my tendency to overanalyze my decisions! But I have to remind myself that this part of the trip is purely about food, wine, and wanderlust – not squeezing in every site, town, or museum. I just need to decide how best to wander 🙂

Family Reunion in the Sunshine State

This past weekend, Chuck and I met my sister, her wife, and my Dad in Florida to see my extended family for the first time in – I don’t know – 4 years? It was a great visit, and Chuck met most of my relatives for the very first time. (I think it’s safe to say that he was a hit!)

We also drove a few hours north to visit members of Chuck’s family, and stopped in adorable St. Augustine for lunch along the way. As luck (and my Facebook habits) would have it, one of Chuck’s old platoon sergeants noticed one of my check-ins while visiting my family, and called to let us know he happened to live right in the area! So, we got to reunite with him and his family too.

All in all, a fun (albeit exhausting!) weekend down in sunny Florida.

 

Culinary Delight #11: Ginger-Tomato Salmon with Coconut Jasmine Rice

#tbt to last night’s dinner! Ginger-tomato salmon with coconut jasmine rice. I think it’s a keeper!

Coconut jasmine rice (Start making this first):

1 cup jasmine rice (though I had basmati rice handy and used that instead)
1 1/4 cups chicken stock
3/4 cup coconut milk
1 tsp sesame oil (I used olive oil)
1/4 cup pre-sliced green onions
1/4 tsp sea salt

Place the rice, stock, coconut milk, and oil into a saucepan, and bring to a boil. Cover and reduce heat to low. Simmer 18-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork, then stir in the salt and green onions.

GInger-tomato salmon

2 cloves garlic (I just threw in a heaping teaspoon of minced garlic)
2 tsp ginger paste
1 cup chicken stock
1 cup coconut milk
1 1/2 lb salmon fillets, skin removed
1 (14.5 oz) can petite diced tomatoes, drained
1/4 cup pre-sliced green onions
Salt & pepper to taste

Preheat a large saute pan on medium-high for 2-3 minutes. Place garlic, ginger, stock, and coconut milk in pan and bring to a boil. Meanwhile, season salmon on both sides with salt and pepper.

Add tomatoes and salmon to the sauce, then reduce heat to medium-low. Cook 8-10 minutes, basting fish with sauce occasionally, or until the salmon is 145 degrees (or opaque and separates easily). Place salmon and sauce on rice, then sprinkle with green onions and serve!