Ahhh… summer. The dictionary defines summer as: The warmest season of the year, in the northern hemisphere from June to August and in the southern hemisphere from December to February. Today, the last day of June and summer is clearly defined in the extremely hot days we are facing.
Around The Orange Bee we (adoring hubby and I) like to enjoy a cocktail or glass of wine or beer on our back porch with a view of the countryside in the late afternoon or early evening. Even on the hottest days we enjoy this tradition by running the ceiling fans and moving our rockers under their breeze. “Cocktail Hour” is when we sit, rock, and share our thoughts, ideas, dreams and the events of our days. Once in a while we just sit quietly and enjoy each others company along with the beautiful view. Last night we were a little rowdy during cocktail hour, sharing laughter and beverages with an old friend. Isn’t that what summers are about? I was pleased to have planned an easy, summery meal to complete our evening.
At the request of Miss T I picked up two beautiful pieces of salmon to throw on the grill. I made a simple marinade of lemon and herbs which was refreshing and delicious for summer salmon. I also whipped up a salad of cannellini beans in an oil and lime dressing. The citrus flavors gave a cool, refreshing taste to both the fish and the salad. A side of steamed rice completed the meal. We sat until almost dark and then devoured our dinner before I could shoot a photo of the finished plates. If you are a fish lover be sure and try this marinade before summer slips away.
I did inspect my hives yesterday – early in the day, to see if indeed honey was ready for harvesting. My girls have done a marvelous job of making some beautiful frames full of honey, including two that will be cut-comb honey. Within the week I will bottle my first honey. I am truly amazed by the bees and what they do, and I am truly excited to sample my very first batch of local, pure, homegrown honey! Stay tuned… Remember, if you have a favorite recipe that uses honey and you would like to share it – NOW is the time!
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 lemons, ,juiced
1/4 cup fresh rosemary
1 tsp. dried thyme
2 garlic cloves, minced
In a small bowl combine all ingredients. Add marinade to fish and refrigerate about one hour before grilling.
Cannellini Bean Salad
1 can cannellini beans, drained and rinsed
1/2 tomato chopped
1/2 can black olives, sliced, drained and rinsed
1 green onion, sliced
1 large clove garlic, minced
Juice of one lime
1/2 red bell pepper, chopped
Mix all ingredients together in medium bowl. Drizzle with about 2 tablespoons of olive oil, a pinch of salt and a sprinkling of pepper. Toss to mix well, spoon over leaf lettuce and serve at room temperature.