Brussels Sprout Salad with Hot Smoked Salmon & Cherries.
Thank you everyone on your kind words on my last post. You are the best virtual peeps a girl can have. I always know I can come to this space and share without holding back. What you see is what you get… We are not settled in yet, living out of boxes still. Mainly because we are trying to cram three lives into a house and while my mother in law has been nothing but gracious about making this space our own, we are taking small steps towards big transitions.
We came with what we needed, putting the rest in storage, two dogs and a bunch of photography equipment for the new studio. I am so grateful that the office/studio is adjacent to the house so we can help her out and work at the same time.
I am just giddy at the new space I will have to get back to freelancing. My original studio as a freelancer had amazing light but was a bit small. This new space is currently getting new floors, a fresh coat of paint and the dark room is being turned into a prop room. First big book shoot since getting back to being my own boss is happening in less than a month and I can’t wait to have the space done and ready!
I have been teaching workshops ever since we left Birmingham and I am finally enjoying a few days of reprieve. That means admin emails and phone calls, trying to figure out where things are and getting reacquainted with my town and its creative pulse. Things I have learned in the three days I have officially moved back in: while my mother in law doesn’t cook anymore, her knives are crazy sharp. When she says "I’ll do it" that means "I have a system and only I can do it right." Oh and "more wine please!" Now that’s me speaking. And you know what? It all works out in the end...
I am in charge of cooking and I love that she is open to everything. Spices, ingredients, cuisines. It’s all different for her and she loves good food so we are a good pair. I love being able to share with someone all the bounties surrounding us and having open minded palates, even in her 90s is wonderful. I made this Brussels Sprouts Salad with Hot Smoked Salmon And Cherries last month before I left but I am excited to try it out again with her. While cherries may not be in season anymore, you can easily substitute red grapes or pomegranate seeds for them this Fall.
I am sure we will have more adventures in cooking in the weeks to come but so far so good…Even evenings of cheese plates and nibbles are fine by me! The photo below is one of my new favorite shots that I did with my bestie Tami at the Mixed Conference we taught at this past weekend.
We are all embracing this move and what it means to us. Living, sharing, giving back, holding on, creating new and exciting work.
Brussels Sprouts Salad with Hot Smoked Salmon And Cherries:
Serves 4 as a side
1 pound Brussels sprouts
2 celery ribs (keep the leaves if possible)
6 oz hot or cold smoked salmon (shredded or sliced)
1/2 cup cherries, pitted and halved
juice of one lemon
1/4 cup olive oil
1/4 cup finely chopped parsley
salt and pepper to taste
Chop the stems of each sprout and discard them. Using a sharp paring knife, core the sprouts like you would tomatoes or strawberries. Discard the cores and with your fingers, gently pull away the leaves.
Bring a large pot of water to a boil with a good pinch of Kosher salt. Add the Brussels sprouts leave to the water and cook for 1 minutes. Drain them, and place in large bowl filled with iced water (or run very cold water over them). Dry in kitchen towels and place in a large serving bowl.
Finely chop the celery ribs (with the leaves) and add to the Brussels sprouts. Toss in the smoked salmon and cherries.
In a small bowl, combine the lemon juice, olive oil, chopped parsley, salt and pepper to taste.
Toss as much or as little in with the Brussels sprout salad.