
when you look at this photo what do you think? cause I think, I'm jealous. I think oh how I wish that was me. I think what a lovely place, oh how wonderful the smells and sights and people must be...







That was the year, my twenty-eight, when I was discovering that not all of the promises would be kept, that some things are in fact irrevocable and that it had counted after all, every evasion and every procrastination, every word, all of it.
Joan Didion, Goodbye to All That
found here






Ingredients
• 2 English cucumbers, peeled • ¼ c. tarragon vinegar • ¼ c. rice vinegar • ¼ c. white vinegar • 2 T white mustard seeds • 2 T hyssop powder (or finely grated zest of 1 lime) • 2 T fennel seeds • 2 T cumin seeds • 6 sprigs dill, pull additional for garnish • 6 sprigs cilantro • 13 oz. edamame beans • 7 T extra-virgin olive oil • Salt and freshly ground white pepper • 12 baby fennel bulbs • 1 small pineapple • 2 T unsalted butter • 1 T freshly squeezed lemon juice • 2 fennel bulbs, trimmed and cut into paper-thin slices (preferably with a mandoline) • Vegetable oil • 1 2-lb. skinless salmon loin
Directions
Cut each cucumber into strips that are 1½ inches long, ¼ inch wide, and ¼ inch thick, and put the strips in a nonreactive, heatproof bowl. In a saucepan, stir together 4 cups of water, the vinegars, mustard seeds, hyssop powder, fennel and cumin seeds, 6 sprigs of dill, and the cilantro. Bring the liquid to a boil, remove from heat, and pour it over the cucumbers. Once the mixture has cooled, cover and chill for at least 24 hours, up to 1 week.
Bring small pot of salted water to a boil, add the beans, and boil until tender, for 6 to 8 minutes. Drain, and run under cold water. Peel the beans, and discard the pods. In a blender, puree the beans with 1/3 cup water and 2 tablespoons of olive oil. The puree should have the consistency of loose mashed potatoes; if it’s too thick, add a little more water. Season with salt and pepper, and set aside.
Bring medium pot of salted water to a boil. Add the baby fennel, and cook for 13 to 15 minutes, until tender. Drain, run under cold water, and dry well with paper towels. Toss the fennel bulbs in a bowl with 2 tablespoons of olive oil, season with salt and pepper, and set aside.
Peel, quarter, and core the pineapple. Cut each quarter into ¼-inch-thick pieces. Melt the butter in a large nonstick skillet over medium-high heat. Add the pineapple, and cook for 7 to 8 minutes, until both sides are caramelized. Remove from heat, and set aside.
In a bowl, whisk the lemon juice with the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the fennel slices, and toss.
For the salmon, prepare a very hot outdoor grill or stovetop grill pan. Brush the grill with vegetable oil, and season the salmon with salt and pepper. Grill for 6 minutes on each side (for medium-rare salmon). Transfer the salmon to a large platter, and garnish with dill. Serve everything family style—the salmon should be hot; the salad, room temperature. Serves 4.






'Out of the darkness and into the sun
But I won't forget all the ones that I loved
I'll take a risk, take a chance, make a change
And breakaway
Wanna feel the warm breeze
Sleep under a palm tree
Feel the rush of the ocean
Get onboard a fast train
Travel on a jet plane, far away
And breakaway
I'll spread my wings and I'll learn how to fly
I'll do what it takes 'til I touch the sky
And I'll make a wish, take a chance, make a change
And breakaway'
Breakaway - Kelly Clarkson




