Sunday was yard work day at Duke’s House. Not exactly our favorite weekend activity.
Chris spent his afternoon mowing acres and acres of grass while I got to do the fun stuff. I crawled around our flower beds for hours pulling out tons of bulbs and what I think
are were chives.
We have a war on bulbs at Duke’s House. They have begun to unstake the weed cloth that we so carefully placed in our flower beds last summer. Some exceptionally rebellious bulbs have been growing up through the weed cloth. There are bulbs abound.
Even our weed pile, full of remanents from last year’s plant carnage, is sprouting daffodils and what my non-green thumb can best identify as white amaryllis and purple hyacinths.
After I decimated hundreds of flower bulbs, Chris used the tractor to dump loads of mulch in strategic locations so that we could spread it more easily and fill in the spots where it had washed away over the winter. Finally, for the first time in the three years that we have lived here, I feel pretty happy with the appearance of our yard.
Our long day of yard work was rewarded with a little time vegging on our back porch. This meant an easy grilled dinner, including some of the first asparagus from our garden, prepped by me and cooked by Chris.
From Bon Apetit.
- 3 tbsp white miso
- 1 tbsp mirin
- 1 tbsp unseasoned rice vinegar
- 1 tsp minced peeled fresh ginger
- 1/2 tsp sesame oil
- 4 4-oz. skinless salmon fillets
- 4 lime wedges (for serving)
- Combine miso, mirin, rice vinegar, ginger, and sesame oil in a small bowl and whisk together.
- Heat grill to a medium heat.
- Place salmon on grill, brush top side with miso glaze, and grill for about 5 minutes.
- Flip salmon, brush with miso glaze, then continue grill for about 5 more minutes.
- Serve with a squeeze of lime
Servings ~ 4
Calories ~ 228, Fat ~ 9.9 g, Carbohydrates ~ 4 g, Protein ~ 29 g