For my husband Bob’s recent birthday celebration, he wanted to take a boat cruise on Lake Union. Of course, we couldn’t just take any boat trip. We had to check out the pirate ship cruise that we had noticed on the water one afternoon earlier while hanging out at Gas Works Park.
As it turns out, Emerald City Pirates offers trips on their “pirate” ship, and it’s the first year they are in business. Don’t let that deter you though as the owner, Captain Pete, is a very experienced boat captain and licensed by the US Coast Guard.
“When your temperature rises even just a half a degree, you’re not feeling well,” said George Thomas, a Redmond-based business sustainability consultant. “Same thing goes for the earth.”
We all know that the planet is getting warmer. About .7 degrees Celsius warmer in the last century, according to NASA. What many of us don’t know, however, is just how devastating that seemingly tiny rise in temperature could be, and what it will mean for the future.
As noted in my first “Editor’s Explorations”, my husband and I are new to the area and on the look out for wonderful experiences that are located in our new backyard. I hope you are learning about new adventures with this column or, if it’s been awhile, remembering ones that you haven’t enjoyed for a while. I must say that we are sure having fun!
I took you to the zoo last week and the ZooTunes concert series there. It wasn’t my intention to feature concerts back to back but after a wonderful evening at Chateau Ste Michelle this past week, I couldn’t resist.
This recipe is adapted from Amanda Bullat's days as an education specialist for a natural food store. It’s the perfect way to showcase fresh salmon and support sustainable fisheries. The jalapeno peppers, garlic, red chili flakes, and fresh ginger add an anti-inflammatory bonus to the hearth healthy omega-3 fatty acids coming from the salmon. Delicious, seasonal, and health promoting – what more could you ask for from your backyard grill!
Firecracker Grilled Salmon Serves 4
1/4 cup grape seed oil 2 Tablespoons apple cider vinegar 2 green onions, thinly sliced 2 Tablespoons Fire Fly Kitchen Kimchi brine (locally produced, sold at most natural food stores) 1 inch piece of fresh ginger, grated 1 teaspoon honey 1 teaspoon camelina oil 1/2 teaspoon crushed red chili flakes, plus more to taste 1 clove garlic, chopped 4 (4-6oz) wild Salmon fillets (check out Lummi Island Fisheries in the Farm Market) Sunflower oil for brushing grill grates 2 whole jalapeno peppers
In a small bowl, whisk together grape seed oil, vinegar, green onions, Fire Fly kimchi brine, ginger, honey, camelina oil, chili flakes and garlic. Arrange salmon fillets in a wide, shallow dish and pour marinade over them to coast evenly. Cover and refrigerate for 4-6 hours.
Prepare a grill for medium heat cooking. Using a grill brush, brush grill grates with sunflower oil. Remove salmon from marinade, shake off excess marinade. Arrange salmon and peppers on the grill grates. Grill salmon, flipping once and drizzle with remaining marinade, grill until fish is just cooked through and flakes easily with a fork, about 8-10 minutes. Add peppers to the grill, flipping frequently until soft and evenly charred, about 8 minutes. Slice and scatter over the top of the grilled salmon and serve.
Recipe adapted from www.wfm.com/recipes
Amanda Bullat, MS RDN CN – She leads 21 Acres culinary education program.
Sitting around a table at the Pizza Coop, beers in hand, the four members of Ian Hale and the Legacy seem like longtime childhood friends.
Matt Clifford (electric and slide guitars) and Adam Guldhammer (bass and vocals) live together and work together at a local music shop. Chris Hyde (drums) and Ian Skavdahl (lead vocals and acoustic guitar) were once roommates in college.
“I don’t know if it’s called roommates when one person lives in a closet,” Skavdahl joked.
But despite the guys’ brotherly rapport, the band is only about two years old.